The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.

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.
1 stick unsalted butter [4 ounces, 8 tbsp, 115g]
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 pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips


Dice the onion reasonably finely
Slice the ginger and crush it in a pestle and mortar. 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 [about 7 ounces each, 200g].

 Recipe documented by Susanne Waugh from conversations with the Queen mother and the royal chef.