Cara membuat
- Panaskan minyak dalam panci berat. Tumis dadu perut babi 8 menit hingga kecokelatan dalam dan lemaknya keluar.
- Tambahkan bawang bombay yang dipotong dadu; masak 6 menit. Tambahkan bawang putih dan jahe; goreng 90 detik.
- Tambahkan cabai merah kering (utuh atau diretakkan kasar); aduk 60 detik.
- Tambahkan potongan lobak daikon, jintan, garam, dan air.
- Didihkan dengan api kecil. Tutup dan masak 60 menit — babi harus empuk, lobak lembut.
- Buka tutup; masak 15 menit lagi tanpa tutup agar sedikit mengental. Tambahkan daun bawang dan daun ketumbar. Sajikan dengan nasi merah Bhutan.
Common questions
Can Phaksha Paa be made ahead?
Phaksha Paa is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
How spicy is Phaksha Paa?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is Phaksha Paa vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Phaksha Paa to make at home?
Phaksha Paa sits at intermediate difficulty — total time about 110 minutes. The ingredients are not unusual but the timing requires attention.
Can Phaksha Paa be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Phaksha paa adalah semur babi khas Bhutan — berbeda dari babi gaya Tibet karena banyaknya cabai kering. Hidangan ini dikaitkan dengan desa-desa pegunungan Bhutan tempat babi dan cabai melimpah. Setiap keluarga Bhutan memiliki variasi; sebagian menambahkan kedelai fermentasi (libi), sebagian menambahkan bok choy.
