Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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

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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