Kangchu, made from pork trotters, has long been a cherished dish in Bhutanese cuisine, especially valued for its nutritional richness and comforting qualities. Historically, dishes like Kangchu were popular due to their affordability and the availability of ingredients throughout Bhutan.

In recent years, Kangchu has become less common, overshadowed by more contemporary dishes. However, it remains a beloved recipe in many households, particularly during colder months when hearty, warming meals are preferred. The slow cooking method used in preparing Kangchu highlights Bhutan’s culinary patience and appreciation for deeply flavored, nourishing food.