Ingredients
Scale
- 1 medium-large winter squash, chopped into 1″ cubes (about 1–1.5 lbs) – kabocha (skin on is fine) or butternut squash (peeled since that skin is thicker and more waxy).
- 1 large boneless pork shoulder (usually about 2.5 lbs) , chopped into 1″ cubes
- 1 large yellow onion, chopped
- 1 head of garlic, finely minced – about 1/4 c
- 1 large knob of ginger, grated – about 1/2 c
- 2 teaspoons turmeric
- ~2 teaspoons coarse salt, no more than 3/4 teaspoon per lb of meat
- 2 teaspoons curry powder
- 2 cups filtered water
- 1 tablespoon fish sauce
- Optional garnish: mint, cilantro, lime
Instructions
- Combine pork, onion, garlic, ginger, turmeric, salt, and curry powder. Let the pork sit in this marinade for at least 20-30 mins – up to 24 hours.
- Turn on the Saute setting of your instant pot and sear the mixture for about 5 mins, stirring frequently to keep from burning.
- Add water and fish sauce. Switch to Pressure Cook and set for 20 mins.
- After the 20 mins pressure cook, manually release, then add squash to the pot. Pressure cook for 1 more minute.
- Taste broth and adjust flavor (fish sauce and salt) if needed. Garnish with mint, cilantro or lime if you have it!
Notes
- You can make this stew with kabocha squash, butternut squash, or pumpkin. Cubed, frozen squash works fine too.
- This is traditionally about a 1:2 ratio of squash to pork. If you’re a veggie lover with a large squash on hand, this absolutely works with equal parts squash and meat.