Phagshapa
An authentic non-vegetarian recipe from Sikkim, India
Cook Time
50 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Pork belly, cut into thin strips
6piece Dried red chillies (Sikkim churpi chilli or regular)
200g White radish (mooli), sliced into rounds
100g Dried fiddlehead ferns (ningro) or fresh spinach
150g Onion, sliced
20g Ginger, julienned
5piece Garlic cloves, sliced
4g Sichuan pepper (timur)
6g Salt
300ml Water
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
If using dried fiddlehead ferns (ningro), soak them in warm water for 30 minutes until rehydrated. Drain and squeeze out excess water. If using fresh spinach, wash and roughly chop.
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Soak the dried red chillies in warm water for 10 minutes to soften. Drain and roughly chop, keeping the seeds for heat.
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In a heavy-bottomed pot or wok, add the pork belly strips without any oil — the pork has enough fat to render on its own. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the fat renders and the pork begins to brown.
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Add the sliced onion, julienned ginger, and sliced garlic to the rendered pork fat. Stir-fry for 4–5 minutes until the onion softens and turns translucent.
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Add the soaked and chopped dried red chillies. Stir well and cook for 2 minutes.
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Add the sliced white radish and stir to combine with the pork and aromatics. The radish will absorb the pork fat and become flavourful.
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Add 300 ml water and season with salt. Bring to a boil, then reduce heat to medium-low.
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Cover and simmer for 20–25 minutes until the pork is tender and the radish is cooked through but still holds its shape.
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Add the rehydrated fiddlehead ferns (or spinach) and Sichuan pepper (timur). Stir well and cook uncovered for 5 minutes. The Sichuan pepper adds the characteristic numbing, citrusy note of Sikkimese cuisine.
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Taste and adjust salt. The dish should have a rich, slightly spicy broth with tender pork and vegetables. Serve hot with steamed rice.
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Chef's Tips
Phagshapa is traditionally made without any added oil — the pork belly renders enough fat to cook everything; this is what gives the dish its rich, unctuous character.
Timur (Sichuan pepper) is the defining spice of Sikkimese cuisine; its numbing, citrusy flavour is irreplaceable — do not substitute with black pepper.
White radish is the traditional vegetable; it absorbs the pork fat beautifully and becomes silky and flavourful during the slow simmer.
Dried fiddlehead ferns (ningro) are a Sikkimese specialty; if unavailable, dried bamboo shoots or fresh spinach are acceptable substitutes.
About This Dish
Phagshapa is a traditional non-vegetarian dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Phagshapa is traditionally made without any added oil — the pork belly renders enough fat to cook everything; this is what gives the dish its rich, unctuous character. - Timur (Sichuan pepper) is the defining spice of Sikkimese cuisine; its numbing, citrusy flavour is irreplaceable — do not substitute with black pepper. - White radish is the traditional vegetable; it absorbs the pork fat beautifully and becomes silky and flavourful during the slow simmer. - Dried fiddlehead ferns (ningro) are a Sikkimese specialty; if unavailable, dried bamboo shoots or fresh spinach are acceptable substitutes.
Category
Non-Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Medium