Sikkim Phagshapa Pork Dried Chilli Radish Mountain Stew

Method

1. 1

   Place the pork strips in a heavy pot — no oil needed.

2. 2

   Turn on medium heat. The fat in the pork belly will begin to render immediately.

3. 3

   Cook turning every 3 minutes for 8 to 10 minutes until the pork strips are golden on the outside and have released significant fat.

4. 4

   Add sliced ginger and crushed garlic. Stir 1 minute in the rendered fat.

5. 5

   Add the dried red chillies. Fry 1 minute until they sizzle and char slightly at the edges.

6. 6

   Add 2 cups water, turmeric and salt. Bring to a boil. Skim any foam.

7. 7

   Add the radish rounds. Stir.

8. 8

   Reduce to medium-low. Cover and simmer for 45 to 50 minutes until the pork is completely meltingly tender and the radish has absorbed the pork fat and spice flavour.

9. 9

   In the last 10 minutes remove the lid and reduce the broth to a small amount of concentrated liquid.

10. 10

    Garnish with spring onion. Serve with steamed rice.