PHAKSHA PAA/GYARI RECIPE || SLOW COOKED PORK BELLY ||BHUTANESE/ SIKKIMESE DISH

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based alternative that is lower in fat.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnip offers similar texture and flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley adds freshness at a lower cost.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add diced pork and brown on all sides for 6-8 minutes.

Incorporate sliced daikon radish and chili peppers; mix well.

Pour in soy sauce and enough water to cover the ingredients.

Season with salt and sugar; add bay leaves.

Bring to a boil, then reduce heat to low and cover.

Simmer for 1-1.5 hours until pork is tender, stirring occasionally.

Check seasoning and adjust if necessary.

Garnish with fresh coriander before serving.

Cooking Techniques

Spice Level: