Latik -- Filipino Squash Stew with Pork and Shrimp

Source

Real Food Freaks

Ingredients

Display units in Metric

3	T	butter or coconut oil or bacon fat (I think bacon fat goes well with this dish)
3-4	cloves	of garlic (to your taste)
1	small	onion finely diced
1- 2	medium	tomatoes finely diced
1-2	lbs	of pork chops/loin cubed to the size of the shrimp you have
2	c	shrimp peeled and de-veined
		water or stock (enough to cover)
1		med-large butternut squash cubed
¹⁄₂	T	cumin
2	c	coconut milk (or 1 can) if your squash is large you may need more
		juice of 1 lime
		salt and pepper to taste

Melt butter or bacon fat in a large stock pot. Add onion, garlic, and tomatoes and saute until the onion is soft and translucent. Add the pork and brown the outside (about 3-5 minutes). Once pork is browned, add just enough water (or stock) to cover pork. Be sure not to add too much water as you can always add more later. NOTE: If your squash is smaller and you have too much water, your soup will be watery. Cover the pot and boil the pork until tender (about 30 minutes). Add the squash and cook until tender. When the squash is tender, mush it up in the pot with a manual potato masher (this is probably the most annoying part). Add cumin, coconut milk, and shrimp. Cook another 5 minutes or until the shrimp turns pink. (Do not over cook the shrimp.) To finish, season with salt, pepper, and the fresh squeezed lime juice. Serve with rice.

If it turns out a little too watery, I sometimes add a little arrowroot to thicken it.

Melt butter or bacon fat in a large stock pot. Add onion, garlic, and tomatoes and saute until the onion is soft and translucent. Add the pork and brown the outside (about 3-5 minutes). Once pork is browned, add just enough water (or stock) to cover pork. Be sure not to add too much water as you can always add more later. NOTE: If your squash is smaller and you have too much water, your soup will be watery. Cover the pot and boil the pork until tender (about 30 minutes). Add the squash and cook until tender. When the squash is tender, mush it up in the pot with a manual potato masher (this is probably the most annoying part). Add cumin, coconut milk, and shrimp. Cook another 5 minutes or until the shrimp turns pink. (Do not over cook the shrimp.) To finish, season with salt, pepper, and the fresh squeezed lime juice. Serve with rice.
If it turns out a little too watery, I sometimes add a little arrowroot to thicken it.

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