Shapta
Shapta, from above
Non vegBhutan

Shapta

Stir fried pork with dried red chillies and radish. Bhutan's fiery, fatty favourite.

40 minTime
27 gProtein each
hotSpice
Shakam and shapta1 chapter · 1 min read

Make it your way

Grandma's wayPork, dried red chillies, radish, ginger and garlic.
The original
441kcalsame
27 gproteinsame
3 gfibresame
40minutessame

Classic phaksha paa style shapta.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork600 g pork belly or shoulder, thin slices
Dried red chilli10 to 12, broken
Radish (daikon radish, mooli)1, sliced
Onion1, sliced
Ginger2.5 cm, sliced
Garlic5 cloves, sliced
Spring onion (green onion, scallion)2, chopped
Cooking oil (vegetable oil)2 tsp
Saltto taste

Method

4 steps
  1. 1Fry the pork slices in a little oil on high until the fat renders and edges crisp.
  2. 2Add ginger, garlic, onion and dried chillies and stir fry.
  3. 3Add radish and a splash of water, cover and cook until radish is tender.
  4. 4Uncover, cook off liquid and add spring onion.
Serve it like this

Serve in a bowl with red rice and ema datshi on the side.

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Make it a meal

What goes with Shapta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Ema datshi25 min
With a main Red beans and rice180 min
On the side Coconut chutney10 min
On the side Dongchimi40 min
To drink Sweet lassi10 min
Something sweet Malai kulfi60 min
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