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Burmese pork and vegetable stew with lemongrass

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese pork and vegetable stew with lemongrass

2 Servings, 720 Calories/Serving

30 Minutes

Thick with cubes of sweet potatoes and butternut squash, this hearty winter dish is inspired by the classic Burmese pork and pumpkin stew. Our lemongrass paste includes a bit of tamarind to deliver a distinctive sweet-tart note.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound pork shoulder strips
  • 1 yellow onion
  • ½ ounce ginger
  • ½ pound Japanese sweet potato
  • Baby bok choy
  • Small bunch cilantro
  • 1 lime
  • 1 tablespoon honey
  • ¼ cup lemongrass paste (turmeric-lemongrass-garlic-oil-salt-tamarind)
  • ½ pound butternut squash

Nutrition per serving

Calories: 720, Protein: 36 g, Fiber: 9 g, Total Fat: 43 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 53 g, Added Sugar: 8 g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the pork

  • In a bowl, toss the pork with a teaspoon of oil and season with salt and pepper.
In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking.
Add the pork and cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer the pork to a plate. While the pork cooks, prep the vegetables.

2

Prep the vegetables and make the stew

  • Peel and chop the onion.
  • Peel and chop the ginger.
  • Cut the sweet potato into ½-inch pieces.
  • Cut the bok choy into 1-inch long pieces and rinse with cold water.
  • Chop the cilantro.
  • Cut the lime into wedges.
In the same pot used to cook the pork, add the onions and season with salt. Cook until the onions soften, 3 to 5 minutes. Add the lemongrass paste and ginger, and cook until fragrant, 1 to 2 minutes. Add the squash, sweet potato, and 3 cups of water. Bring to a boil, stir in the honey, add the cooked pork and reduce to a simmer. Cook until the vegetables are tender, 10 to 12 minutes. Add the bok choy and cilantro. Turn off the heat and season to taste with salt and pepper.

Serve

Ladle the stew into bowls. Serve with the lime wedges on the side.

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