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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables |
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| Cuisine Type : Thai and Southeast Asian |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Entertaining & Holiday |
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| In Thailand, this type of sweet pork stew often includes hard-cooked eggs and bamboo shoots. Here we bring it home with our own northern root vegetable, parsnips. If fish sauce is unavailable, you can use light soy sauce. |
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Ingredients
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2 tsp (10 mL) chopped gingerroot |
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6 cloves garlic |
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4 stalks coriander (roots, stems and leaves), coarsely chopped |
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4 green onions, chopped |
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2 hot green peppers, seeded and chopped |
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1 tbsp (15 mL) ground coriander |
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2 tsp (10 mL) pepper |
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1 tsp (5 mL) ground cumin |
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1/4 tsp (1 mL) ground cloves |
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1 tbsp (15 mL) vegetable oil |
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3 lb (1.5 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes |
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5 parsnips, cut into 1-inch (2.5 cm) pieces |
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1/3 cup (75 mL) fish sauce |
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1/3 cup (75 mL) packed light brown sugar |
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2 tsp (10 mL) cornstarch |
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1/4 cup (60 mL) chopped fresh mint (or 1 tsp/5 mL dried) |
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Preparation
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In food processor, combine ginger, garlic, coriander stalks, green onions and hot peppers until pastelike consistency; pulse in ground coriander, pepper, cumin and cloves.
In large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat; brown pork in batches. Return pork to saucepan and stir in ginger paste; cook, stirring constantly, until fragrant and darkened, about 4 minutes. Stir in parsnips, fish sauce, sugar and 2 cups (500 mL) water; bring to boil. Cover and reduce heat; simmer until pork is tender, 30 to 45 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into stew (if using dried mint, add to stew with cornstarch mixture). Uncover and boil for 1 minute over medium-high heat. (Make-ahead: Refrigerate for up to 3 days.) Spoon into bowls and sprinkle with mint.
Makes 12 buffet servings.
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Nutritional information
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| Per serving: about 261 cal, 25 g pro, 9 g total fat (3 g sat. fat), 19 g carb, 2 g fibre, 71 mg chol, 709 mg sodium. % RDI: 6% calcium, 18% iron, 3% vit A, 23% vit C, 21% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2005
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