Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

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