Street Food
Sikam Paa
Ingredients
- - 300 g Dried pork strips (sikam) (substitute: dried pork belly or unsweetened pork jerky)
- - 4 whole Dried red chilies
- - 2 whole Garlic cloves, sliced
- - 1 tbsp Vegetable oil
- - 100 ml Water (1/2 cup)
- - 1/4 tsp Salt (to taste, dried pork is often salty already)
Method
- Soak the dried pork strips in warm water for 15 minutes, then drain and pat dry.
- Heat the oil in a pan and fry the garlic and dried chilies for 1 minute until fragrant.
- Add the pork strips and fry for 3–4 minutes until lightly crisped at the edges.
- Add the water, cover, and simmer for 15 minutes until the pork is tender.
- Uncover and cook for a further 2–3 minutes to reduce any remaining liquid.
- Taste and adjust salt, then serve hot as a snack, often wrapped in paper for eating on the go.
Introduction: Sikam Paa is a spicy dried pork snack, made from strips of pork that are salted, sun-dried and later fried or simmered with chilies.
Cultural Background: Sikam Paa is a spicy dried pork snack, made from strips of pork that are salted, sun-dried and later fried or simmered with chilies. It is commonly found at roadside stalls and markets across Bhutan, sold as a chewy, intensely flavoured snack for travellers and market-goers.
Tips: Slice the pork thinly before drying so it rehydrates quickly and evenly. Fry briefly before simmering to develop a deeper, more savoury crust.
Variations: Toss the finished pork strips with extra chili flakes for a spicier street-stall style. Serve with a side of Ezay relish for dipping.
Vegetarian/Vegan: No authentic vegetarian version exists; this dish is centred on dried pork.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 3–4 minutes until warmed through and slightly crisped again.
FAQs:
Q: Is Sikam Paa the same as Shakam Paa?
A: They are similar dried-meat preparations; Sikam Paa is typically fried as a quick snack, while Shakam Paa is often simmered as a side dish.
Q: Can I buy dried pork ready-made?
A: Unseasoned pork jerky from a butcher or specialty market is a reasonable substitute if dried pork is unavailable.