Asian Pork Stew

Ingredients

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

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