Thursday, November 3, 2011


This is another winner from The Essential New York Times Cook Book. I'm having such a great time with Sharon as we cook our way through this book. I'm stepping outside my recipe comfort box a bit and it really has paid off. I may never have tried this recipe but I did and it was really good.

Pork shoulder is cubed, browned, and mixed with coconut milk, onion, butternut squash, and Asian fish sauce. After 30 to 40 minutes it's ready to serve with a splash of lime juice and some chopped cilantro. I served this on top of some white rice.

                                                     PORK AND SQUASH IN COCONUT MILK

1 TBSP. light oil, like corn or canola
 2 pounds boneless pork, preferably shoulder cut into 1 inch chunks
1 large onion, sliced
1 pound butternut squash or sweet potatoes, peeled and cut in 2 inch chunks
1 can unsweetened coconut milk (about 1 1/2 cups)
2 to 3 TBSP. Asian fish sauce
Juice of one lime, or more to taste
Chopped cilantro for garnish

Place the oil in a large skillet or casserole and turn the heat to medium-high. When the oil is hot, add the pork. Cook, without stirring, until the pork is nicely browned on one side, about 5 minutes.

Add the onion and stir. Cook, stirring occasionally, until the onion softens, about 5 minutes. Watch to make sure it doesn't burn. Add the squash, coconut milk, and 2 TBSP. fish sauce and stir. Bring to a boil. Turn the heat to low, cover, and simmer until pork is tender but not too dry, 30 to 40 minutes.

Uncover and taste the broth. If needed, add more fish sauce. If the mixture is too loose for your taste, raise the heat to high and reduce it until it thickens. Stir in the lime juice and garnish with cilantro.

Serve with or over white rice.

Recipe from The Essential New York Times Cook Book

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