Difference between revisions of "Phak Sha Paa"
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# Add the [[ginger]], [[bok choy]], and [[chile pepper|chili pepper]] to the stew and simmer over low heat for 5 to 10 minutes. | # Add the [[ginger]], [[bok choy]], and [[chile pepper|chili pepper]] to the stew and simmer over low heat for 5 to 10 minutes. | ||
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| + | [[Category:Appetizers Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Daikon Recipes]] | [[Category:Daikon Recipes]] | ||
Revision as of 15:55, 8 May 2012
Description
Pork stew with radish
Ingredients
- 1 medium onion (about 4 ounces), peeled and coarsely chopped
- about 1-inch cube of fresh ginger, peeled and finely chopped
- 3 – 4 ounces daikon or white radish, peeled and thinly sliced
- 4 ounces unsalted butter
- 1 lb boneless pork shoulder, cut into 6 inch pieces
- ½ cup water
- 2 tbsp chili powder
- 2 tsp salt
- 3 lbs bok choy, stems removed and leaves cut into ½-inch pieces
- 1 large fresh green chili pepper, seeded and cut into julienne strips
Directions
- Melt the butter in a large saucepan.
- Add the pork, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 20 minutes.
- Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes.
- Drain.
- Add the ginger, bok choy, and chili pepper to the stew and simmer over low heat for 5 to 10 minutes.
