Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

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

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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