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Phaksha Pa

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Ingredients Edit

  • 1 medium Onion [about 4 ounces, 110g], peeled and quartered
  • fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube
  • 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube
  • 1 stick unsalted butter [4 ounces, 40g]
  • 1 pound boneless Pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
  • 1/2 cup water [120ml]
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips
  • 6 ounces dried Pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips
  • 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips

Directions Edit

  1. Chop the Onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.
  2. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.
  3. Melt the butter in a large saucepan. Add the Pork shoulder, Onion, daikon, water, chili powder, and salt and simmer over low heat until the Pork is just tender, about 1 hour and 25 minutes.
  4. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
  5. Add the ginger, bok choy, dried Pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.

Makes 6 servings

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