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Dinner recipe · from the recipe book

Ginger Pork Shoulder and Squash Coconut Stew

Tender braised pork shoulder and sweet butternut squash simmer in a gingery, garlicky coconut broth brightened with lime and cilantro, served over fluffy rice.

Ginger Pork Shoulder and Squash Coconut Stew

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 1 1/2-inch cubes
  • 1 tbsp14 gCanola oil
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow onionchopped
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 tsp3 gGround turmeric
  • 1¾ tsp3 gGround coriander
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1½ cups360 gLow-sodium chicken broth
  • 2 tsp12 gFish sauce
  • 3½ cups cubed500 gButternut squash, peeledcut into 1-inch cubes
  • 3½ cups shredded250 gBok choychopped
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater

Steps

  1. Prepare all vegetables first: chop the onion, mince the garlic, grate the ginger, cube the butternut squash and chop the bok choy.
  2. Pat the pork shoulder dry and season it with the salt and black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown half the pork on all sides, about 6 minutes, and transfer to a plate; add the remaining half of the canola oil and brown the rest of the pork the same way.
  4. Lower the heat to medium, add the onion and cook 4 minutes until soft. Stir in the garlic, ginger, turmeric and coriander and cook 1 minute until fragrant.
  5. Pour in the coconut milk, chicken broth and fish sauce, scraping up the browned bits. Return the pork and its juices, bring to a simmer, cover and cook gently for 1 hour.
  6. Add the butternut squash, cover and simmer 25 to 30 minutes until the squash and pork are fork-tender (well past 145°F (63°C)).
  7. Meanwhile, bring the rice and water to a boil in a saucepan, cover, reduce to low and cook 18 minutes; rest off the heat 5 minutes, then fluff.
  8. Stir the bok choy into the stew and simmer 3 to 4 minutes until wilted. Stir in the lime juice.
  9. Serve the stew over the rice, topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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