Ginger Coconut Pork With Butternut Squash
Ingredients
- 6 pounds boneless pork shoulder, trimmed and quartered
- 1 medium butternut squash (2½ lb.), peeled, seeded, and cut into 2-in. chunks
- 1 large yellow onion, cut into ½-in. wedges
- 1 ½ cups coconut water (12 oz.)
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons grated fresh ginger (from a 4-in. piece)
- 3 cloves garlic, grated
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Steamed white rice, sliced scallions, and sliced red Fresno chile (optional), for serving
Organization Tags
Tags easily organize your Recipe Library
Comments