National Dish Bhutan: Sikkam Paa (Recipe)
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Meet Sikkam Paa, a warming Himalayan classic in which tender pork simmers slowly with peppery mustard greens, fresh ginger and a generous handful of green chillies. It is honest mountain cooking: few ingredients, long and gentle heat, and a depth of flavour that belies how simple the method really is. Traditionally shared from one big pot, it carries all the sociability of the Bhutanese table straight into your own kitchen.
About Sikkam Paa
Sikkam Paa is a traditional national dish of Bhutan, known for its pairing of tender pork with pungent mustard greens. The dish mirrors the country’s rich culture and its long-standing culinary traditions. Using fresh, regional ingredients brings out the aroma and the range of flavours Sikkam Paa has to offer. For many Bhutanese it is more than a meal — it is a symbol of good company and togetherness.
Ingredients (serves 1–2)
- 300 g pork (shoulder or neck, for example)
- 150 g mustard greens
- 1 large onion, diced
- 2–3 garlic cloves, chopped
- 1 piece of ginger, grated
- 2–3 green chillies (to taste)
- 0.5 tsp turmeric
- Salt to taste
- 2 tbsp vegetable oil
- Water
Shopping for the ingredients
To make Sikkam Paa, buy your ingredients as fresh as possible. Head for markets or shops specialising in Asian groceries, as these often stock mustard greens along with the more unusual spices. Choosing good-quality pork is decisive for both the flavour and the tenderness of the finished dish. Look out for organic produce too, so you get the very best from what you cook — the same care that pays off in a hearty Phaksha Paa.
Preparing the dish
Before you start cooking Sikkam Paa, it pays to prepare everything properly. Cut the pork into small, bite-sized pieces and marinate it briefly with salt and turmeric. Wash the mustard greens thoroughly and cut them into pieces ready to join the meat later on. Chop the onion, garlic and ginger in advance as well, so that everything is to hand once the cooking begins.
Step-by-step instructions
- Heat the oil in a large pan over medium heat and add the onion, cooking until golden brown.
- Add the garlic, ginger and green chillies and fry briefly.
- Put the pork into the pan and brown it evenly all over.
- Add the mustard greens and enough water to cover the meat well.
- Cover the pan and let the dish simmer for around 60 minutes, until the meat is tender.
- Taste, adjust the seasoning and serve piping hot.
Gluten-free / lactose-free version
The recipe for Sikkam Paa is naturally gluten-free and lactose-free, as it uses no wheat- or dairy-based ingredients. Even so, do check that the spices and oils you buy contain no hidden sources of gluten. This makes Sikkam Paa an excellent choice for anyone with dietary restrictions or particular preferences.
Tips for vegans and vegetarians
To make Sikkam Paa vegan or vegetarian, replace the pork with tofu, tempeh or seitan. These alternatives take on the flavours of the spices well and offer a similar texture that keeps the dish interesting. Bear in mind that cooking times may need adjusting depending on the substitute you choose. Adding plant-based proteins keeps the dish every bit as nourishing and tasty.
More tips and tricks
A few small tricks will make your Sikkam Paa even better. Try toasting the spices beforehand in a small dry pan to intensify their aroma. Marinating the meat for a few hours, or even overnight, also gives the dish considerably more depth. And do season at the end with extra fresh herbs or spices to bring it in line with your own palate.
Adapting the recipe to your taste
The great thing about Sikkam Paa is how readily it adapts to personal preference. Vary the number of green chillies to set the heat exactly where you want it — Bhutanese cooks tend to be generous, as anyone who has tried Ema Datshi will know. You can also add other vegetables such as courgette or carrot for extra flavour and nutrients. A squeeze of lemon juice before serving lends the dish welcome freshness.
Ingredient substitutions
If you do not have certain ingredients to hand, alternatives work perfectly well. Instead of mustard greens, other brassicas such as kale or white cabbage will do the job. For a gluten-free option, reach for shop-bought products such as gluten-free soy sauce or stock. The spicing can be varied creatively too, for instance by adding coriander or garam masala.
Drink pairing ideas
Several drinks go beautifully with Sikkam Paa and complement its spicy notes. A bitter beer or a fruity white wine can stand up to the intensity of the dish. For something alcohol-free, try a fresh ginger tea or a homemade citrus cordial. Locally you might also be offered a cup of buttery Suja, which balances the chilli heat well.
Serving and presentation ideas
Presentation can lift the enjoyment of Sikkam Paa considerably. Serve it in a traditional Bhutanese bowl or on an attractive plate. Garnish with fresh herbs such as finely cut chives or coriander to add colour and freshness. A few whole chillies or a slice of lemon on the plate give the dish an appetising finish, especially alongside a bowl of Red Rice Salad.
A bit of history
Sikkam Paa has its roots in traditional Bhutanese cooking, which is shaped strongly by the country’s geography and climate. Historically the dish was made in mountain regions, where people depended on local ingredients. The method encourages sustainable use of food and brings people together, since sharing meals is a firm fixture of Bhutanese culture. It is a living example of the variety and richness of Bhutanese cuisine.
More recipe ideas
Summary: Sikkam Paa
Sikkam Paa is an authentic dish that captures the soul of Bhutan. With its combination of tender meat, fresh mustard greens and aromatic spices, it promises a flavour experience quite unlike any other. Whether you cook it just for yourself or for a festive gathering, it brings the tastes of Bhutan directly to your table. Let the variety of Bhutanese cooking inspire you and enjoy Sikkam Paa to the full.
