Pork Vegetable & Lemongrass Soup
2 1/2 hours |
Servings:
6-8 |
Prep:
1 hour |
Cook:
30 minutes + 1 hour for marinating
Pork Vegetable & Lemongrass Soup
2 1/2 hours
Servings:
6-8
Prep:
1 hour
Cook:
30 minutes + 1 hour for marinating
Pork Vegetable & Lemongrass Soup
2 1/2 hours
Servings:
6-8
Prep:
1 hour
Cook:
30 minutes + 1 hour for marinating
Ingredients
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 bok choy, 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)
Method
- 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.
Tips
*For an even more satisfying meal, soup can be served over a scoop of hot cooked rice.
Notes
*For an even more satisfying meal, soup can be served over a scoop of hot cooked rice.