Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

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

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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