Books & Spoons Recipe for Ginger & Chili Stew with Pork

How do you plan your weekly meals? Or do you plan at all, just fix what you are craving for or what is on the sale at the grocery store? Do you shop once a week or something every day? 
I try to go grocery shopping twice a week, the other time just getting fresh bread, fruit, and veggies etc. for the weekend. But I also tend to find the best sales when it comes to protein and has a good selection in the freezer where I can choose what I want and need at any given time. Then I plan my meals according to the availability of the fresh veggies in the markets, that I admit, up here in the north, can be limited during the winter months.
This dish is something I made when I had to rely only on what I had in the house, but sometimes those meals are the best, with a lot of flavor, and like this one, with a lot of slow burning heat... 

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This is a pretty simple recipe, like most of the meals that I share. I  like to think that you can get an idea and inspiration of the meals I share even if you are not a fan of working in the kitchen. 
I made a big pot of the pork ginger stew because I knew the next day the flavors would be even more intensified and the burn from the ginger and chili would intense. The amount of chili and ginger used is up to you, of course. What I used was nice with just a little fire in the mouth afterward. I love to cook economically, and using leftovers the day after just saves time and money in a long run. The sauce can be served with noodles, pasta, rice or just as with an artisan bread. It can also be made with chicken or turkey, or a vegetarian version with red lentils and kidney beans. 
I hope you enjoy the ginger stew and your weekend. Till next time
~ Cheers!

GINGER & CHILI STEW WITH PORK

INGREDIENTS

• 1 tablespoons olive oil
• 1 lb / 500 g boneless pork shoulder, cut into 2-inch pieces
• 1 large red onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1 chili pepper, seeded and chopped
• 1 teaspoon paprika powder 
• 14-ounce can diced tomatoes
• 1 cup unsweetened coconut milk
• Salt and pepper

1. In a large skillet, heat the oil. 
2. Season the pork with salt and pepper. 
3. Add the pork to the skillet and brown it over moderately high heat
4. Add the onion, garlic, ginger, chili pepper, and paprika 
5. Cook over low heat, stirring, until fragrant and the onion is softened
6. Add the tomatoes and their juices let it cook on a low heat about 20 minutes
7. Add coconut milk and bring the sauce to boiling
8. Serve with parsley or coriander on the top of the dish.