Pork and Squash in Coconut Milk
Category: Dinner
Prep time : 20 minutes
Cook time : 1 hour
Total time : 1 hour 20 mi
Makes: 8 Servings
Scale recipe by: ×
1 Tbsp oil
2 pounds boneless pork (shoulder or spareribs) cut into 1-inch chunks
1 large onion, diced
1 pound butternut squash or sweet potatoes, peeled and cut into 2-inch chunks
1 can unsweeted coconut milk
2-3 Tbsp fish sauce
Chopped cilantro for garnish
Heat oil in a large skillet over medium-high heat. Add the pork and cook until the pork is nicely browned.
Add the onion and cook, stirring occasionally, until the onion softens. Add the squash, coconut milk, and 2 tablespoons of fish sauce. Stir and bring to a boil. Reduce heat to low and simmer, covered, until pork is tender.
Uncover and taste for seasoning. If desired, reduce broth. Stir in lime juice and garnish with cilantro.
Add the onion and cook, stirring occasionally, until the onion softens. Add the squash, coconut milk, and 2 tablespoons of fish sauce. Stir and bring to a boil. Reduce heat to low and simmer, covered, until pork is tender.
Uncover and taste for seasoning. If desired, reduce broth. Stir in lime juice and garnish with cilantro.
Essential New York Times Cookbook
Submitted by Jessica on 2019-01-06