PHAKSHA PA

Ingredients

110g Onion, peeled and quartered
2 ½ cm ginger, peeled and cut cubes
100gm Daikon peeled, halved lengthwise.
115gm unsalted Butter
450 gm boneless Pork shoulder, cut into 15 cm by 1.25cm strips
120 ml Water
2 tbls Chilli powder
2 tsp Salt
3 large heads Bok choy, stems removed and leaves cut into 1 ¼ cm strips
170gm dried Pork, cut into 7 ½ cm by 1 ¼ cm strips
1 large fresh green Chilli seeded and cut into strips

Method

1. Dice the Onion finely
2. Slice the Ginger and crush it in a pestle and mortar. Set aside. Slice the Daikon 5 mm thick . Melt the Butter in a large saucepan. Add the Pork shoulder, Onion, Daikon, Water, Chilli powder and Salt and simmer over low heat until the Pork is just tender, about 1 hour and 25 mins.
3. Meanwhile, cook the Bok choy in a saucepan of boiling water until tender, 5 mins. Drain.
4. Add the Ginger, Bok choy, dried Pork, and Chilli to the stew and simmer over low heat until heated through, 8 mins.