Kabocha and Pork Stew recipe

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Ingredients

2 tablespoons cooking sherry
2 tablespoons cornstarch
1 tablespoon soy sauce
⅓ teaspoon baking soda
salt to taste
1 pound fatty ground pork
1 (3 pound) unpeeled kabocha squash - halved, stemmed, and seeded
3 tablespoons olive oil
4 green onions, white part only, cut into 1/2-inch pieces
4 cloves garlic, crushed, or more to taste
1 teaspoon ground black pepper, divided
1 teaspoon yellow curry powder, or more to taste
2 cups boiling water, or as needed
3 tablespoons soy sauce, or more to taste
2 tablespoons fish sauce, or more to taste
1 tablespoon dark soy sauce
1 tablespoon steak sauce (such as A1®)
2 teaspoons oyster sauce, or more to taste
1 sweet onion, cut into 1/2-inch squares
1 teaspoon Szechuan chile powder

Nutrition Info

252.7 calories
carbohydrate: 20.5 g
cholesterol: 36.8 mg
fat: 13.3 g
fiber: 2.9 g
protein: 13.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1004.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.

  2. Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.

  3. Place pork and marinade in a large wok over high heat, cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.

  4. Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil, cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder, cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.

  5. Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.

Recipe Yield

8 servings

Recipe Note

The fragrant, fruity kabocha pairs wonderfully with savory pork, and crisp, sweet onions. Serve this Asian-inspired stew on rice for a delicious dinner!

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