Main
Phaksha Paa
- Preparation time
- 40 min
- Servings
- 4 servings
Ingredients
- Pork — to buy500 g (1 lb) pork (belly or shoulder), thinly sliced
- Radish — to buy2 white radishes, cut into batons
- Red chili — to buy6 dried or fresh red chilies, split
- Ginger — to buy1 x 3 cm (1 1/4 in) piece ginger, cut into fine julienne
- Garlic — to buy3 garlic cloves, thinly sliced
- Spring onion — to buy3 spring onions, cut into short lengths
- Olive oil — to buy1 tbsp oil
- Water — to buy150 ml (2/3 cup) water
- Salt — to buy1 pinch salt
Preparation
Cut the pork into thin, even slices about 5 mm thick so it cooks quickly and stays tender.
Heat a pan or wok over high heat with the oil, and sear the pork slices for 4-5 minutes until lightly browned and rendering some fat.
Add the sliced garlic and julienned ginger, and stir-fry for 1 minute until fragrant.
Add the split chilies and radish batons, and toss for 2 minutes to coat well.
Pour in the water, cover and simmer over medium heat for 15 minutes until the radish is tender and the pork fully cooked.
Uncover and let reduce for 5 minutes over high heat to concentrate the sauce and lightly caramelize the pork.
Add the spring onions at the end of cooking and stir for 1 minute so they stay crunchy.
Season with salt to taste and serve hot with red rice.