Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 pounds of pork shoulder into 1.5-inch cubes, pat them dry, and season thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the seasoned pork cubes until deeply browned on all sides, then remove them from the pot.

3. 3

   Add 1 large chopped onion to the pot and sauté for 5 minutes until softened, then add 4 minced garlic cloves and 2 inches of grated fresh ginger, cooking for an additional 1 minute until fragrant.

4. 4

   Deglaze the pot with 1 cup of pineapple juice, scraping up any browned bits from the bottom, then stir in 1.5 cups of full-fat coconut milk, 2 tablespoons of low sodium soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of fish sauce.

5. 5

   Return the seared pork to the pot, bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 1 hour and 30 minutes.

6. 6

   Stir in 1 medium butternut squash, which has been peeled, seeded, and diced into 1-inch cubes, then continue to braise for another 30-45 minutes or until the pork is fork-tender and the squash is soft.

7. 7

   Uncover the pot, increase the heat to medium, and simmer the stew for 10-15 minutes to allow the sauce to thicken slightly to your desired consistency.

8. 8

   Garnish the Hawaiian Braised Pork with Butternut Squash and Coconut with 0.25 cup of chopped fresh cilantro just before serving.