<<== Bhutanese Dishes
Stew of radish and pork with skin, especally the best with thick fat under skin. Seasonning is, of cource, by chilli. by well boiling, the sky change to jelly and the fat is sweet, which are harmonious with hot of chilli. The radish which contains all taste, hot, sweet, etc. is beyound description. In the season of radish, poeple buy a lot of radish in a market.
- Pork (with thick fat and skin)
How To Cook:
- Boil pork with pressure cooker.
- Wash the boild pork.
- Boil radish.
- When radish soften, put the boild pork, some butter, and a little salt.