Bhutanese pork dishes

This week I am going to share two wonderful recipes that I stumbled across my trip to The Land of Thunder Dragon or commonly known as Bhutan. It was one of the most memorable trip of my life. Bhutan is a paradise for non vegeteranians. Especially the winter dried pork and beef slices are to die for. My partner in crime was my good friend Deepanjali who is also a foodie like me and so I would like to dedicate this chapter of chilli garlic & me to her. The people of Bhutan are very gentle and simple just like their dishes. The first recipe is known as Pork Sikampa. Well this is not the original recipe but my adaptation of the same and it tasted as heavenly as the original one.

PORK SIKAMPA

Very thinly sliced pork pcs (along with the fat) – 10 pcs

Garlic powder – 1tsp

Red chilli flakes – 3 tsp or as per your taste

Paprika powder – 1tsp

Garlic pods – 3

Dark soya sauce

Capsicum – 1

Salt – as per taste

1.    Marinate the pork pcs with the garlic powder, red chilli flakes and a dash of soya sauce for 10 mins.

2.   Heat a non-stick fry pan and add the pork pcs to the pan. They start sizzling within a few seconds. Turn sides only when one side is nicely caramelised.

3.   When both the sides of the pork pcs are nicely caramelised add the garlic pods and the paprika pdr and sauté for few mins. Season with salt.

4.   Cut capsicum into thin slices and add to the pork just before taking it off heat.

5.   Serve hot with pickled onions.

It is quite a spicy dish but you can use your own variation of chilli or paprika powder to suite your taste buds. You can also put in thin slices of radish to this which also tastes quite nice.

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