World cooking: Bhutan: Ema & shamu datshi; phaksha paa; & suja tea

Start by cooking the chili soup using both green and red peppers.

Cook down onion and garlic in a pot.

Add in the chilies to the pot after the onion and garlic are cooked down.

For the mushroom soup, use foraged mushrooms (great oysters) and add them to the pot.

Combine the soups and add feta, goat cheese, and gorgonzola to replicate Bhutanese cheese flavor.

Add tomatoes to help balance the heat of the dish.

Pour in a bit of water to turn the mixture into a soup.

Cook the soup for about 15 minutes until thickened.

Decorate the soup with locally foraged greens and flowers before serving.

For the main course, prepare pork jerky by seasoning pork fillet with salt, pepper, and dried mushrooms, then drying it for a few hours.

Chop daikon into small quarters and prepare other ingredients: pork belly, Pak Choy, tatsoi, and chili.

Fry the daikon, onion, and chili in butter to create the vegetable base.

Add cubed pork belly to the pot and cook until tender.

Pour in chicken stock to help cook the pork belly.

After a few hours of cooking, add the dried pork jerky to the pot to enhance texture and flavor.

Continue cooking for a few more hours until the pork is tender and the water has evaporated, creating a nice cooked pork texture.

Steam the Pak Choy and tatsoi quickly as a side dish.

Equipment Needed

Dietary

Allergens