Authentic Sikkimese Phagshapa with Warm Tingmo
Savor this traditional Sikkimese pork delicacy slow-cooked with dried radishes and fiery chillies, perfectly paired with fluffy, steamed Tibetan bread.
70min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat slightly.
2
Add the pork belly strips and fry until they turn golden brown and release their natural fats.
3
Stir in the sliced onions and ginger-garlic paste, sautéing until the onions become translucent.
4
Add the turmeric powder and dry red chillies, tossing well to coat the pork.
5
Incorporate the soaked and drained dried radish strips into the pan and mix thoroughly.
6
Pour in the water, bring to a gentle boil, cover with a lid, and let it simmer on medium-low heat for 35 minutes until the pork is tender.
7
Season with salt to taste and cook for an additional 5 minutes until the gravy thickens slightly.
8
Garnish with fresh coriander leaves and serve hot alongside freshly prepared steamed tingmo.
Ingredients
500g pork belly, cut into bite-sized strips
1 cup dried radish strips (shrub), soaked and drained
4-5 dry red chillies
1 large onion, sliced
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
Salt to taste
2 tablespoons mustard oil
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.