Phagshapa

Ingredients

• •Pork Fat
• •Radish
• •Dried Chili
• •Ginger
• •Garlic
• •Salt

Steps

1. 1Cut pork, favoring fattier cuts, into thick strips so it can render slowly and flavor the dish as it cooks.
2. 2Slice a generous quantity of radish into thick batons, which will absorb the rendered pork fat and become the heart of the dish.
3. 3Heat a heavy pan and add the pork strips directly, without extra oil, allowing the fat to melt and coat the pan as the meat begins to brown lightly.
4. 4Add whole or torn dried red chilies to the pan, letting them toast briefly in the rendered fat to build a deep, smoky heat.
5. 5Stir in sliced ginger and garlic, cooking them just until fragrant before adding the sliced radish to the pan.
6. 6Pour in a small amount of water, enough to help the radish steam and soften without turning the dish into a soup.
7. 7Cover and simmer on low heat, stirring occasionally, until the radish turns tender and translucent while soaking up the smoky, spicy pork fat.
8. 8Season with salt to taste and serve phagshapa hot with steamed rice, a warming dish well suited to Sikkim's cold mountain climate.