Pork, Vegetable & Lemongrass Soup

Ingredients

• 1 pork shoulder blade roast, boneless, about 2 ½ lb / 1.25 kg, cut into 3/4-inch / 1.875 cm cubes
• 2 Tbsp / 30 mL soy sauce
• 2 Tbsp / 30 mL canola oil, divided
• 1 ½ cups / 375 mL chopped yellow onion
• 2 Tbsp / 30 mL unseasoned rice vinegar
• 3 Tbsp / 45 mL finely chopped fresh lemongrass or 3 Tbsp / 45 mL lemongrass paste
• 1 Tbsp / 15 mL grated ginger root
• 2 cloves garlic, minced
• 1-2 tsp / 5-10 mL red pepper flakes
• ½ tsp / 2 mL ground turmeric
• 1 large sweet potato, peeled and cut into 1-inch / 2.5 cm cubes
• 3 cups / 750 mL water
• 1-10 oz / 284 mL can chicken broth
• 1 Tbsp / 15 mL honey
• 4-5 baby bok choy bulbs, stems and leaves, roughly chopped into 1-inch pieces
• ¼ cup / 50 mL chopped fresh cilantro
• 1 lime, cut into wedges
• 1 small hot chili pepper, minced (optional)
• Hot cooked basmati or Jasmine rice (optional)