Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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

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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