Asian Pork Stew

Ingredients

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

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