Pork and squash in coconut milk from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 573) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: String beans with ginger and garlic; Jasmine tea rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LauraMB on October 02, 2025

    I made this with sweet potatoes, as that is what I had on hand. I used 3 tbsp of fish sauce. I used a covered cast-iron dutch oven, and the sauce thickened nicely. I felt it needed something green, so I added peas at the end. I topped it with cilantro and chopped peanuts. I enjoyed this recipe.

  • L.Nightshade on October 20, 2015

    I had some butternut squash leftover from another dinner, but we’d had pork a couple times lately, so I went with the chicken option. Although thighs were suggested, and make sense, I had breasts, so I went with those. Using chicken, and on top of that, using breasts, really made this dish cook up in a hurry. So it’s a super easy weeknight meal, especially when your squash is already peeled and seeded! I added some chopped peanuts upon serving, as I was in the mood for a little crunch. For a side dish, Mr. NS stir fried green beans with lots of garlic, doenjang, and sesame seeds. This was really a lovely, flavorful, easy meal, especially for one of our first cool foggy evenings. I’ll definitely do it again. Photo here: http://www.chowhound.com/post/december-2014-february-2011-cookbook-month-essential-york-763221?commentId=9748711

  • Delys77 on December 08, 2014

    Pg. 555 This comes together very easily and is quite tasty. It does need the fat from the pork shoulder and I would suggest removing the pork and squash and reducing a bit at the end. I also thought it might need some brown sugar but the squash and pork are sweet enough as is. Overall very tasty.

  • Jane on February 08, 2011

    p. 555 Good, quick everynight dinner. Cubed pork (a fattier cut rather than tenderloin) is browned, then a sliced onion added and softened. Cubed butternut squash (you can sub sweet potatoes), a can of coconut milk and some fish sauce are added then simmered for 30-40 mins. Juice of a lime added at the end and chopped cilantro sprinkled on top. I liked this a lot, probably because I like all the individual ingredients in this. I served it with plain rice. I wouldn't go quite as far as Amanda's comment "I could eat this dish every day" but it's definitely going on my rotation.

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