Difficulty: Easy - for beginners
Serves: 4 to 6
Dietary guidance: d
Pork Loin boneless trimmed; 1001 gm
1 can lite Coconut Milk; 403 ml, 13.66 oz
1 fresh Acorn Squash or other Winter squash; 682 gm net
1 med or 1/2 large yellow onion; 276 gm
1 thumb fresh Ginger
Spices: Caraway seed, Rosemary, Thyme, Garlic Powder, Ground Cloves, Cardamom, Basil, Tarragon, Turmeric, Chili Powder, Chipotle Powder
Variation: Used black tip shark for meat (500gm) and added 1 cup tomatilla sauce and two plantains.
1. Trim all fat from Pork Loin and cut into cubes
2. Put pork cubes in 1 gallon ziploc bag with
1 thumb grated fresh Ginger
1/2 tsp Ground Cloves, Cardamom
1 tsp Caraway seed, Rosemary, Thyme, Garlic Powder, salt
1 tbsp Basil, Tarragon, Turmeric, Chili Powder, Chipotle powder
Mix well and set aside for at least 1 hour
3. Braise pork in soup/casserole/stew pan; once juices run and start to boil turn to simmer stirring occaisionally for 1/2 hr.
4. While meat is braising; seed, peel, and cut squash into 1/2 inch cubes; I prefer Acorn squash, but butternut should work as well.
5. After meat is braised add the coconut milk and squash and bring to boil, reduce to simmer and add onion, simmer until squash is tender.
Note: If you can get fresh basil add as much as you want! I've also used fresh [water] cress with dried (bottled) basil, it's tangier and sharper than parsely and adds some body, perhaps intensifying the chipotle and chili powders.