Facebook0Twitter0Pinterest0 Ingredients 1 pork shoulder blade roast, boneless, about 2 1/2 lb (1.25 kg), cut into 3/4-inch (1.875 cm) cubes 2 Tbsp (30 mL) soy sauce 2 Tbsp (30 mL) canola oil, divided 1 1/2 cups (375 mL) chopped Peak of the Market yellow onion 2 Tbsp (30 mL) unseasoned rice vinegar 1-2 tsp (5-10 mL) red pepper flakes 1/4 tsp (2 mL) ground turmeric 3 Tbsp (45 mL) chopped fresh lemongrass or 3 Tbsp/45 mL store-bought lemongrass paste 1 Tbsp (15 mL) grated ginger root 2 cloves garlic, minced 1 large sweet potato, peeled and cut into 1-inch/2.5 cm cubes 3 cups (750 mL) water 1-10 oz (284 mL) can sodium-reduced chicken broth 1 Tbsp (15 mL) honey 4-5 clusters baby boo chop, roughly sliced into 1-inch pieces 1/4 cup (50 mL) chopped fresh cilantro 1 lime, cut into wedges 1 hot chili pepper, minced (optional) Hot cooked rice (optional) Directions In large bowl, combine pork with soy sauce. Cover and let stand 1 hour. In Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork, browning in batches. Add more oil as needed. Remove pork to plate; set aside. In same pot, sauté onion until lightly browned and softened, about 2 minutes. Deglaze pot with rice vinegar, scraping up brown bits from bottom of pot. Add red pepper flakes and turmeric. Stir to combine. Add lemongrass, ginger and garlic. Stir to combine. Add sweet potato, water, broth and honey. Return pork to pot. Stir to combine. Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer, about 10 minutes or until sweet potato is just tender. Reduce heat to low. Add boo chop and cilantro. Stir. Cover and simmer 3-5 minutes more. Ladle stew into bowls*. Squeeze in a wedge of lime and garnish with minced hot peppers if desired. *For an even more satisfying meal, soup can be served over a scoop of hot cooked rice. Pairs well with Goslings Dark ‘n Stormy featuring Goslings Black Seal Black Rum & ginger beer. Facebook0Twitter0Pinterest0 Found Under: Main CoursesSoups / StewsPorkBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.