Contact Us

Paksha Paa

Fresh Pork, with Bhutanese dried red chilli and seasonal vegetables.

Phaksha Paa is a flavorful and spicy pork dish that showcases the bold and hearty flavors characteristic of Bhutanese cuisine. This dish is made with tender pork slices cooked with fiery red chilies, usually radishes or another vegetable with good umami, and a blend of traditional spices. Often served with Bhutanese red rice, Phaksha Paa is a comforting and satisfying meal that is loved by locals and visitors alike.

Paksha Paa - Fresh Pork Paa

Price - ฿200

Order through Line

History of Paksha Paa

Brief History:
The history of Phaksha Paa is deeply rooted in Bhutan’s agricultural practices and cultural traditions:

  1. Culinary Influences: Phaksha Paa reflects the culinary influences of neighboring regions, particularly Tibet and India. The use of spices and the method of cooking meat in stews are common across these cultures, but Bhutanese cuisine has its own unique twist.
  2. Cultural Significance: In Bhutan, food is a vital part of social gatherings and celebrations. Phaksha Paa is often prepared for family meals and special occasions, emphasizing the importance of communal dining and hospitality in Bhutanese culture.
  3. Local Ingredients: The dish highlights the use of locally sourced ingredients, such as free-range pork, which is a staple in many Bhutanese households. The abundance of fresh chilies and radishes in Bhutan’s temperate climate contributes to the dish’s unique flavor profile.
  4. Sustainability Practices: Bhutan’s commitment to organic farming means that Phaksha Paa is typically made with ingredients that are free from synthetic pesticides and fertilizers, ensuring a dish that is both delicious and environmentally friendly.

Nutritional Value of Paksha Paa

Nutrient

Range

Calories

300

Protein

28g

Fat

11g

Carbohydrates

-

Fiber

-

Sodium

-

Dietary Information:

  • Calories: Approximately 250-300 kcal per serving, depending on the portion size and cooking methods.
  • Protein: High in protein due to the pork, providing essential amino acids for muscle growth and repair.
  • Fat: Contains healthy fats from pork, which can be adjusted based on the cut used (leaner cuts will have less fat).
  • Carbohydrates: Served with red rice, which is a source of complex carbohydrates and dietary fiber.

Nutritional Benefits:

  • Rich in Protein: Essential for muscle repair and overall body function.
  • Vitamins and Minerals: Ingredients like garlic and ginger provide antioxidants, which may help reduce inflammation and boost the immune system.
  • Digestive Health: The spices used in Phaksha Paa, such as turmeric and ginger, are known for their digestive benefits and anti-inflammatory properties.
  • Metabolism Boost: The inclusion of chilies can enhance metabolism and support weight management due to their capsaicin content.

How to make Paksha Paa?

How to Make Phaksha Paa:

Ingredients:

  • 500g pork (preferably shoulder or belly), cut into bite-sized pieces
  • 4-5 dried red chilies (adjust to taste)
  • 1 large radish, sliced
  • 2 large onions, finely chopped
  • 5-6 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 3 tablespoons vegetable oil
  • Fresh coriander leaves for garnish

Instructions:

  1. Prepare the Pork: In a bowl, mix the pork pieces with turmeric, cumin, coriander, and salt. Let marinate for about 30 minutes.
  2. Sauté Onions and Spices: Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown. Stir in the garlic and ginger, cooking for another minute.
  3. Cook the Pork: Add the marinated pork to the pot, stirring to coat it with the spices. Cook until the meat is browned on all sides.
  4. Add Radish and Chilies: Stir in the sliced radish and dried red chilies. Add enough water to cover the meat, then bring to a boil.
  5. Simmer: Reduce heat, cover, and let it simmer for about 45 minutes to an hour, or until the pork is tender and the flavors meld together.
  6. Garnish and Serve: Adjust seasoning if needed. Garnish with fresh coriander leaves, and serve hot with Bhutanese red rice.

Bhutan Kitchen

Company

Bhutan

Contact Us

Facebook X-twitter Instagram Linkedin