Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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

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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