Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips


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

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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