Chili pork is among the most versatile dishes in nearly all East and Southeast Asian cultures. In Bhutan, chili pork is juicy, and it is slow-cooked, cooked first, and stir-fried next to ensure that the chilies and pork shoulder get a nice coating of pork belly fat. This dish is spicy, accompanied by red rice from Bhutan and a cheesy jalapeños soup called Ema Datshi. 'Datshi' in the Bhutanese language of Dzongkha means cheese. This soup would traditionally be made with yaks milk cheese. Our version uses Monterey Jack. This recipe was shared by Doma Wang, who runs a Bhutanese restaurant in Calcutta called the Blue Poppy.
Ingredients: Pork Shoulder, pork belly, ginger, garlic, onions, Thai green chilies, Jalapeños, tomatoes, star anise, light and dark soy sauce, salt, Monterey jack cheese, gorgonzola, red rice.