Kewa Phagsha is what this dish is called. This main pork and potatoes dish cooks up in water and is deliciously seasoned with hints of garlic, ginger and of course chilies. It’s spicy and pairs nicely with Bhutanese red rice. A quick and easy main dish. Of course adjust the type of chili you use based on your heat tolerance. In Bhutan they like it super hot, perhaps to keep warm in the Himalayas.
Kewa Phagsha (spicy pork with potatoes)
Author: International Cuisine
Recipe type: Main Dish
Cuisine: Bhutan
Serves: 4
Ingredients
- ¾ lb. Pork, chopped into lumps
- 2 potatoes peeled and cut longitudinally into 8 pieces each
- 3 green chilies cut in half ( I used serranos, pretty spicy adjust as needed)
- ½ onion, diced
- ½ teaspoon chili powder
- 3 cloves garlic, crushed
- 1 piece Ginger, minced
- ½ tablespoon canola oil
Instructions
- In a sauce pan put in the pork and cover with 1¾ cups of water and a pinch of salt.
- Cook pork through about 20 minutes
- Add in the chilies, potato, onion and canola oil.
- Cook until the potato is just shy of fork tender.
- Add in remaining ingredients and cook for three more minutes
- Add in some Szechuan pepper and coriander to taste
