Sikkimese Phagshapa Pork with Radish

Ingredients

• 12 oz pork belly or shoulder, cut into thin strips
• 1 large daikon radish, cut into thick batons
• 1 1/2 cups cooked rice, for serving
• 2 tbsp neutral oil
• 1 large onion, sliced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 6 to 8 dried red chilies, soaked and torn
• 2 cups water or light broth
• 2 tbsp soy sauce
• 3 scallions, sliced
• Salt and black pepper

Steps

1. Soak the dried chilies in hot water for 15 minutes, then drain and tear them into pieces, discarding most of the seeds if you want less heat.
2. Heat the oil in a heavy pot over medium-high heat and add the pork strips in a single layer.
3. Cook for 6 to 8 minutes without stirring much, until the fat renders and the strips brown at the edges. Rendering that fat properly is what carries the flavour through the whole dish.
4. Add the onion and cook for 5 minutes, then the garlic, ginger, and soaked chilies for 1 minute.
5. Pour in the water and the soy sauce, bring to a simmer, and cook covered over low heat for 25 minutes, until the pork is tender.
6. Add the daikon batons and simmer, uncovered, for 15 to 18 minutes, until translucent and soft but still holding their shape.
7. Phagshapa is a brothy dish, not a thick stew. Leave it loose and top up with a splash of water if it reduces too far.
8. Season with salt and pepper and serve over rice with the scallions.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.