Phanghapa is a Nepali Pork dish from Sikkim. Compared to other curries, it is not so spicy as the only spice used is Chillies. I learnt this dish, through trial and error but I found that this dish was perfect for those days, when we don’t want to have spicy hot curries especially during hot summers. It is lightly flavored, the radish and the pork made a wonderful combination and goes really well with just plain rice. Enjoy ~ Kamakshi
Prep Time : 10 mins Cook Time : 25 mins
Serves : 4
- 600 gms Pork, cut into thin slices
- 1 Onion, sliced
- 9-10 Dry Whole Red Chillies
- 1 tsp Ginger Paste
- 1 White Radish, cut into thick slices
- 1 tsp Red Chilli Powder
- 1 tsp Oil
- Salt to taste
- Heat oil in a pressure cooker. Add the sliced onions and stir fry for 2-3 mins till the onions become soft. Add the ginger paste and whole red chillies and fry for additional 2 mins.
- Add the radish and mix well with the onions and ginger. Now add the Pork slices and red chilli powder and cook for 2-3 mins. Add 1 cup of water and cover the pressure cooker and cook for 10-15 mins.
- Release the steam from the pressure cooker , open the lid and simmer for 10 mins till some of the water dries up.
- Server hot with rice.