Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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