Tuesday, January 3, 2012

Bhutan: Pork Stew with Bean Threads and Chili Peppers (Pork Fing)

Here is a very tasty stew from Bhutan for this month's Cook Around the Globe. If you you look at the ingredients at first, this dish might seem a bit too simple. But believe you me, the long cooking time releases a lot of great flavors from the pork. But you obviously really have to like pork to enjoy this. I didn't use that much chili because a) HubbyGrouch has a rather low tolerance for hot food (and because I am not eating as spicy as I used to, my tolerance is decreasing as well) and b) because as show-off-y it might be sometimes to be able to eat really spicy dishes, I like to be able to taste all the flavors in my food rather than having my senses numbed by too much "hotness".

Six months ago: Slow Cooker Rabbit Stew

   

Ingredients:
2 oz (55g) bean thread vermicelli
1 medium onion (about 110g), chopped
1 medium tomato (about 150 g), diced
1-2 tbsp butter
1 1/2 pounds (700 g) pork shoulder, cut into 1" (2.5 cm) cubes
3/4 cup water
3 medium fresh green chili peppers (or less if you don't like it too hot), julienned
salt
black pepper

Melt the butter in a large enough sauce pan. Add onion, tomato, pork, salt, pepper, and water and simmer over low heat until just tender, about 1 hour 35 minutes. In the meantime, soak the vermicelli as per instructions. Drain and cut into 15 cm (6") pieces. Add vermicelli, chilis, salt and pepper to taste, and simmer until heated through, about 10 minutes. Serve with Cucumbers with Onion and Cheese.


(adapted from http://www.peisch.com/photos/bhutan/Recipes.html)
(the exact same recipe can also be found on: http://recipes.wikia.com/wiki/Category:Bhutani_Recipes
                                                                        celtnet.org.uk
                                                                        asiarecipe.com)

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