Asian Pork Stew

Asian Pork Stew
Photo by Scott Phillips

Ingredients

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