Latik – Filipino Squash Stew

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My husband grew up in the Philippines.  He tells me how they were very fortunate that his mom was a butcher as they always had plenty of  meat and protein. (Although many families around them found it hard to afford meat very often.)  Vegetables were not a staple for them, so my hubby has a hard time gagging down his veggies.  However, there is a Filipino stew called Latik that uses squash which his family often serves — and he loves it.  I learned how to make it but added cumin and little lime to brighten up the flavor.  Enjoy!

If you have leftovers this meal freezes well, so I always make up a big pot.  Before reheating, just thaw on the counter or refrigerator for a few hours.

NOTE:  I often let pork marinade in an acidic medium  (lime juice or mild vinegar) for a few hours prior to using it in a dish as it helps to make pork more digestible by the body. 

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, or pork belly (YUM) 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.

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