Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of pork shoulder into 1-inch cubes and season with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

2. 2

   In a large clay pot, combine the seasoned pork with 2 medium peeled and cubed butternut squash, 1 large chopped onion, 4 minced garlic cloves, and 2 inches of grated fresh ginger.

3. 3

   Pour in 13.5 fluid ounces of full-fat coconut milk and 2 cups of chicken or vegetable broth over the ingredients in the clay pot.

4. 4

   Add 2 tablespoons of low-sodium soy sauce and 1 tablespoon of sesame oil to the mixture, stirring gently to combine all ingredients.

5. 5

   Cover the clay pot and place it in a cold oven, then set the temperature to 300°F and cook for 3 hours, or until the pork is very tender and the squash is soft.

6. 6

   Carefully remove the clay pot from the oven, stir the stew, and ladle into serving bowls, garnishing each serving with 0.25 cup of sliced green onions.