Burmese pork and vegetable stew with lemongrass
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.
- 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
Prep and cook the pork
- In a bowl, toss the pork with a teaspoon of oil and season with salt and pepper.
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.
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.
Nutrition per serving: Calories: 720, Protein:36 g, Total Fat: 43 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Carbohydrates: 53 g, Fiber: 9 g, Added Sugar: 8 g, Sodium: 930 mg