Thai Pork Stew with Parsnips
- Easy recipes
In Thailand, this type of sweet pork stew often includes hard-cooked eggs and bamboo shoots. Here we bring it home with our own northern root vegetable, parsnips. If fish sauce is unavailable, you can use light soy sauce.
Ingredients
- 2 tsp (10 mL) chopped gingerroot
- 6 cloves garlic
- 4 stalks coriander (roots, stems and leaves), coarsely chopped
- 4 green onions, chopped
- 2 hot green peppers, seeded and chopped
- 1 tbsp (15 mL) ground coriander
- 2 tsp (10 mL) pepper
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) ground cloves
- 1 tbsp (15 mL) vegetable oil
- 3 lbs (1.5 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 5 parsnips, cut into 1-inch (2.5 cm) pieces
- 1/3 cup (75 mL) fish sauce
- 1/3 cup (75 mL) packed light brown sugar
- 2 tsp (10 mL) cornstarch
- 1/4 cup (60 mL) chopped fresh mint (or 1 tsp/5 mL dried)
Preparation
In food processor, combine ginger, garlic, coriander stalks, green onions and hot peppers until pastelike consistency; pulse in ground coriander, pepper, cumin and cloves.
In large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat; brown pork in batches. Return pork to saucepan and stir in ginger paste; cook, stirring constantly, until fragrant and darkened, about 4 minutes. Stir in parsnips, fish sauce, sugar and 2 cups (500 mL) water; bring to boil. Cover and reduce heat; simmer until pork is tender, 30 to 45 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into stew (if using dried mint, add to stew with cornstarch mixture). Uncover and boil for 1 minute over medium-high heat. (Make-ahead: Refrigerate for up to 3 days.) Spoon into bowls and sprinkle with mint.
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