Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

  • 1 Tbs. fresh lime juice; more to taste
  • 2 cups diced winter squash, such as butternut (1-inch dice)
  • 2 cups onion wedges (cut into ¾-inch wedges)
  • 3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-½- to 2-inch pieces
  • 3 Tbs. grapeseed oil or vegetable oil; more as needed
  • 2 medium celery stalks, coarsely chopped (about ½ cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • + 11 more ingredients
    • 2 cups diced red bell peppers (1-inch dice)
    • 1 Tbs. fish sauce; more to taste
    • Kosher salt and freshly ground pepper
    • ¼ cup chopped fresh cilantro
    • 1 tsp. ground coriander
    • 1 or 2 dried Thai bird chiles
    • 1 medium yellow onion, coarsely chopped (about 1 cup)
    • 3 medium cloves garlic, minced
    • 2 Tbs. minced fresh ginger
    • 2 Tbs. minced fresh lemongrass
    • 2-½ cups homemade or lower-salt store-bought chicken broth

Position a rack in the bottom third of the oven and heat the oven to 325°F. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry. In a 6-quart Dutch oven or other heavy-dut...

View full recipe at Fine Cooking

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