Serves : 6
The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.
- 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
- 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
Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.
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.
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.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.
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.