Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

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