Pork and Squash Stew
- Vegetable recipes
- Low fat
- Low calorie
Ingredients
- 2 lbs (1 kg) pork shoulder, cubed
- 2 tsp (10 mL) ground coriander seed
- 3/4 tsp (4 mL) black pepper
- 3 tbsp (45 mL) peanut oil or vegetable oil
- 3 cloves garlic, smashed
- 3 bay leaves
- 6 whole cloves
- 1/2 tsp (2 mL) turmeric
- 1 or 2 green hot peppers, split and seeded
- 2 tbsp (30 mL) fish sauce
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) vinegar
- 2 cups (500 mL) pearl or cipollini onions (10 oz/300 g)
- 4 cups (1 L) cubed orange-fleshed squash (e.g., butternut, Hubbard or buttercup) in 1-1/2-inch/1 cm cubes
Preparation
Sprinkle pork with coriander and pepper to coat.
In heavy-bottomed Dutch oven, heat 2 tbsp/30 mL of the oil over medium-high heat; fry garlic until golden brown, then remove with slotted spoon, chop and set aside.
In batches, add pork to pot and brown; return all pork and chopped garlic to pot. Stir in bay leaves, cloves, turmeric and peppers; fry, stirring constantly, until turmeric is fragrant, 1 to 2 minutes.
Stir in fish sauce, soy sauce, vinegar and 1 cup/250 mL water; bring to boil. Reduce heat and simmer for 40 minutes.
Meanwhile, in skillet over medium heat, brown onions in remaining oil. Add onions and squash to pot. Simmer, covered and stirring occasionally, until pork and vegetables are tender, 30 to 35 minutes.
Makes 6 to 8 servings.
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