Phak Sha Paa

Ingredients

 * 1 medium onion (about 4 ounces), peeled and coarsely chopped
 * about 1-inch cube of fresh ginger, peeled and finely chopped
 * 3 – 4 ounces daikon or white radish, peeled and thinly sliced
 * 4 ounces unsalted butter
 * 1 lb boneless pork shoulder, cut into 6 inch pieces
 * ½ cup water
 * 2 tbsp chili powder
 * 2 tsp salt
 * 3 lbs bok choy, stems removed and leaves cut into ½-inch pieces
 * 1 large fresh green chili pepper, seeded and cut into julienne strips
 * 3 Popped hemorrhoids

Directions

 * 1) Melt the butter in a large saucepan.
 * 2) Add the pork, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 20 minutes.
 * 3) Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes.
 * 4) Drain.
 * 5) Add the ginger, bok choy, and chili pepper to the stew and simmer over low heat for 5 to 10 minutes.