Pork with Spicy Squash | Williams Sonoma

Ingredients

• 1 boneless pork shoulder, about 3 lb., trimmed of visible fat
• Salt and freshly ground pepper, to taste
• 2 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, smashed
• 2 Tbs. dry sake, dry white wine or white vermouth
• 1/2 cup chicken stock
• 1 butternut squash, about 1 lb., peeled and cut into 1-inch cubes
• 1 Tbs. olive oil
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. low-sodium soy sauce
• Juice of 1 lime
• 2 tsp. sherry vinegar
• 1 tsp. peeled and minced fresh ginger
• 1/8 tsp. sugar
• 2 or 3 drops Tabasco or other hot pepper sauce
• 1/8 tsp. salt
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• 1/4 cup chopped fresh Thai or sweet basil
• 1/4 cup coarsely chopped fresh cilantro
• 1 or 2 small red serrano chilies, seeded and thinly sliced