Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Radish | 1/2 cup (58g) | 12 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
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.
Makes 6 servings
Category:Bhutani Recipes
Category:Bhutani Meat Dishes