做法
- 厚锅中烧热油，把五花肉块煎八分钟至深褐色，脂肪溢出。
- 加洋葱丁炒六分钟。加入大蒜和姜炒九十秒。
- 加干红辣椒（整根或略掰碎）翻炒六十秒。
- 加白萝卜块、孜然粉、盐和水。
- 煮开后盖锅炖六十分钟——猪肉应酥烂，萝卜软糯。
- 开盖再煮十五分钟使汤略收。加入葱花和香菜。配不丹红米饭食用。
Common questions
Can 猪肉萝卜炖辣椒 be made ahead?
猪肉萝卜炖辣椒 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 猪肉萝卜炖辣椒?
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 猪肉萝卜炖辣椒 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 猪肉萝卜炖辣椒 to make at home?
猪肉萝卜炖辣椒 sits at intermediate difficulty — total time about 110 minutes. The ingredients are not unusual but the timing requires attention.
Can 猪肉萝卜炖辣椒 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.
文化背景
猪肉萝卜炖辣椒是不丹的猪肉炖菜——以大量干辣椒区别于藏式猪肉做法。这道菜与不丹山村紧密相关，那里盛产猪和辣椒。各家做法有差异，有的加发酵黄豆（利比），有的加小白菜。
