Sikkim Phagshapa Pork Radish Dried Chilli Sikkimese

Method

1. 1

   Cut the pork: Cut pork belly into strips about 5 cm long and 2 cm thick. Include the fat — the fat is central to this dish and should not be trimmed off.

2. 2

   Prepare the radish: Peel the white radish and cut into rounds about 1.5 cm thick. The radish will absorb the rendered pork fat and become one of the star elements of the dish.

3. 3

   Heat oil in a heavy pot: Heat 1 tbsp oil in a heavy, wide pot on medium. The oil just helps start the process — the pork fat will render and take over.

4. 4

   Add garlic and ginger: Add crushed garlic and ginger strips. Fry 30 seconds.

5. 5

   Add pork strips: Add the pork strips to the hot pot. Cook on medium-high heat for 5 to 6 minutes, turning occasionally, until all sides are lightly browned and the fat begins rendering — you will see liquid fat accumulating in the pot.

6. 6

   Add dried red chilli: Add the whole dried red chilli to the pot. Stir to coat with the rendered fat. The chilli will fry in the pork fat for 1 minute, infusing the oil with heat and colour.

7. 7

   Add radish: Add the radish rounds. Stir to coat with the chilli pork fat.

8. 8

   Add water and salt: Add 1 cup water and salt. Bring to a boil. Reduce heat to low. Cover tightly.

9. 9

   Slow cook 30 minutes: Cook on very low heat for 30 to 35 minutes until the pork is completely tender and the radish has absorbed the rendered fat and become very soft and deeply flavoured. Open once or twice and check — add 2 tbsp water if the pot is drying out.

10. 10

    Serve: Garnish with sliced spring onions. Serve with steamed rice. The radish should be translucent and the pork very tender.

11. 11

    Note: Phagshapa is the traditional pork preparation of the Bhutia community of Sikkim — the community of Tibetan origin that forms one of the three main ethnic groups of the state alongside the Nepali and Lepcha people. The combination of pork fat, dried chilli and radish is specifically Bhutia and reflects the Tibetan culinary influence on Sikkimese cooking. Pork is the central meat of the Bhutia community and features prominently in their ceremonial feasts.