Phaksha Kewa Datshi

Method

Heat oil in a large pot and fry the pork cubes until lightly browned on all sides, then remove and set aside. In the same pot, sauté onions, garlic and ginger until softened and fragrant. Return the pork to the pot, add water and bring to a boil, then simmer for 30 minutes until the pork is nearly tender. Add the potatoes and fresh chillies, continuing to simmer for a further 15 minutes until the potatoes are cooked through. Reduce heat to low and stir in the grated cheese gradually until fully melted and incorporated into a creamy sauce. Season with salt and black pepper to taste, and serve hot with steamed rice.