Emulsifier Free Ginger-Turmeric Pork and Potato Stew with Broccoli
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Learn more āIngredients
4 servings
For the stew
- 1.5 lb boneless pork shoulder, cut into 1-inch cubes
- 2 tbsp coconut oil or olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- Ā¾ tsp salt, plus more to taste
- 3 cups broccoli florets (about 1 medium head)
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the pork cubes dry with paper towels. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
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