Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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