Sikam Phaksha Paa

Bhutanese Dried Pork with chillies

Sikam Phaksha Paa is a traditional Bhutanese dish that showcases the rich flavors of pork, cooked with spicy red chilies and radishes. This hearty stew is a staple in many Bhutanese households and is often served with red rice, making it a comforting and satisfying meal. The combination of tender pork, vibrant spices, and fresh vegetables creates a dish that embodies the essence of Bhutanese cuisine.

History of Sikam Phaksha Paa

The dish “Phaksha Paa” translates to “pork with radish” in Dzongkha, the official language of Bhutan. It has its roots in Bhutanese culinary practices, which emphasize the use of locally sourced ingredients and traditional cooking methods. Pork is a popular meat choice in Bhutan, particularly in the eastern regions, where it is often prepared with a variety of spices and vegetables to enhance its flavor.

Sikam Phaksha Paa specifically refers to the use of dried or cured pork, known as “sikam,” which adds a unique depth of flavor to the dish. The practice of drying meat dates back centuries in Bhutan, allowing for preservation and giving the dish a distinctive taste. This method of preparing meat is not only practical but also reflects the resourcefulness of Bhutanese cuisine, where utilizing every part of the animal is common.

The dish is often enjoyed during family gatherings and celebrations, symbolizing the warmth and hospitality that Bhutanese culture is known for. As Bhutan continues to embrace its culinary heritage, Sikam Phaksha Paa remains a beloved dish that connects people to their roots and traditions.

Nutritional Value of Sikam Phaksha Paa

Nutrient

Range

Calories

450

Protein

28g

Fat

30g

Carbohydrates

10g

Fiber

Sodium

Dietary Information:
A serving of Sikam Phaksha Paa (about 300g) contains:

Calories: Approximately 450 calories
Protein: Roughly 28 grams
Fat: About 30 grams
Carbohydrates: Approximately 10 grams
Sodium: Varies based on salt usage

This dish is rich in protein and provides a hearty meal option, though it is advisable to consume it in moderation due to its fat content.

Health Benefits:
Sikam Phaksha Paa offers several health benefits, especially when made with fresh, high-quality ingredients:

Protein-Rich: The pork provides a good source of protein, essential for muscle repair and overall health.
Nutrient-Dense: Radishes are low in calories and high in vitamins and minerals, including Vitamin C and potassium, which are beneficial for immune health and blood pressure regulation.
Spicy Kick: The use of chilies can boost metabolism and enhance digestion, while also providing antioxidants that combat inflammation.

However, it is important to consider portion sizes and balance this dish with plenty of vegetables and whole grains for a well-rounded meal.

How to make Sikam Phaksha Paa?

How to Make Sikam Phaksha Paa:
Preparing Sikam Phaksha Paa is a rewarding experience that allows you to enjoy the flavors of Bhutan at home. Here’s a traditional recipe to try:

Ingredients:

500g dried or cured pork (sikam), cut into bite-sized pieces
2-3 medium-sized radishes, sliced
2-3 green chilies, sliced (adjust to taste)
1 medium onion, chopped
2-3 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons vegetable oil
1 teaspoon turmeric powder
Salt to taste
Fresh cilantro for garnish
Water as needed

Preparation Steps:

Prepare the Pork: If using dried pork, soak it in water for a few hours to rehydrate. Drain and set aside.
Sauté the Aromatics: In a pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent.
Cook the Pork: Add the pork pieces to the pot and stir well. Cook for about 10 minutes, allowing the pork to brown slightly.
Add Spices and Vegetables: Sprinkle the turmeric powder and salt over the pork. Add the sliced radishes and green chilies, and stir to combine.
Simmer: Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low and let it simmer until the pork is tender and the flavors meld together (about 30-40 minutes).
Garnish and Serve: Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with Bhutanese red rice.

Cooking Time: Approximately 1 hour.