Thai Pork Stew with Parsnips

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By: Andrew Chase and Annabelle Waugh

Photography by: Michael Visser

In Thailand, this type of sweet pork stew often includes hard-cooked eggs and bamboo shoots. Here we bring it home with our own northern root vegetable, parsnips. If fish sauce is unavailable, you can use light soy sauce.

Ingredients

2 tsp (10 mL) chopped gingerroot

6 cloves garlic

4 stalks coriander (roots, stems and leaves), coarsely chopped

4 green onions, chopped

2 hot green peppers, seeded and chopped

1 tbsp (15 mL) ground coriander

2 tsp (10 mL) pepper

1 tsp (5 mL) ground cumin

1/4 tsp (1 mL) ground cloves

1 tbsp (15 mL) vegetable oil

3 lbs (1.5 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes

5 parsnips, cut into 1-inch (2.5 cm) pieces

1/3 cup (75 mL) fish sauce

1/3 cup (75 mL) packed light brown sugar

2 tsp (10 mL) cornstarch

1/4 cup (60 mL) chopped fresh mint (or 1 tsp/5 mL dried)

Preparation

In food processor, combine ginger, garlic, coriander stalks, green onions and hot peppers until pastelike consistency; pulse in ground coriander, pepper, cumin and cloves.

In large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat; brown pork in batches. Return pork to saucepan and stir in ginger paste; cook, stirring constantly, until fragrant and darkened, about 4 minutes. Stir in parsnips, fish sauce, sugar and 2 cups (500 mL) water; bring to boil. Cover and reduce heat; simmer until pork is tender, 30 to 45 minutes.

Mix cornstarch with 1 tbsp (15 mL) water; stir into stew (if using dried mint, add to stew with cornstarch mixture). Uncover and boil for 1 minute over medium-high heat. (Make-ahead: Refrigerate for up to 3 days.) Spoon into bowls and sprinkle with mint.

Serving(s): 12 buffet servings

Nutritional Information
Per serving: about
Calories	261
Protein	25 g
Fat (total)	9 g
Sat. Fat	3 g
Carbohydrate	19 g
Fibre	2 g
Cholesterol	71 mg
Sodium	709 mg
Calcium	6 % RDI
Iron	18 % RDI
Vitamin A	3 % RDI
Vitamin C	23 % RDI
Folate	21 % RDI

Also in this menu:

An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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