Ginger-Coconut Pork With Butternut Squash

2.9

(46)

3 Reviews

This flavorful stew is full of fiber and protein.

By

Ananda Eidelstein

Updated on October 7, 2019

Ginger-coconut, pork, and butternut squash stew is served with rice and a side of sauce. — Photo: Victor Protasio

Hands On Time:

25 mins

Total Time:

5 hrs 30 mins

Yield:

8 serves

Ingredients

6 pounds boneless pork shoulder, trimmed and quartered
1 medium butternut squash (2½ lb.), peeled, seeded, and cut into 2-in. chunks
1 large yellow onion, cut into ½-in. wedges
1 ½ cups coconut water (12 oz.)
3 tablespoons fish sauce
3 tablespoons soy sauce or tamari
2 tablespoons grated fresh ginger (from a 4-in. piece)
3 cloves garlic, grated
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Steamed white rice, sliced scallions, and sliced red Fresno chile (optional), for serving

Directions

Line a 6-quart slow cooker with a slow cooker liner, if desired. Add pork, squash, onion, coconut water, fish sauce, soy sauce, ginger, garlic, salt, and pepper; stir to combine. Cover and cook until pork is very tender, 7 to 8 hours on low or 5 to 6 hours on high.
To serve, drain pork and squash mixture, reserving 2 cups cooking liquid. Shred pork using your fingers or 2 forks, discarding any large pieces of fat. Serve pork over rice, garnished with scallions and, if desired, chile.

Chef's Notes

Instant Pot variation (1 hour):
Follow prep instructions above and lock lid in place. Turn steam-release handle to sealing position. Select Manual or Pressure Cook (depending on model) and set to high pressure for 20 minutes. Carefully turn steam-release handle to venting position and let steam fully escape (float valve will drop). Release lid and turn off cooker. Follow serving instructions above.

To freeze:
Let stew cool to room temperature. Transfer to sealable freezer-safe containers and cover with reserved cooking liquid. Cover and freeze for up to 3 months. Thaw in microwave or overnight in refrigerator.