Kabocha and Pork Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Pork
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 caloriescarbohydrate: 20.5 gcholesterol: 36.8 mgfat: 13.3 gfiber: 2.9 gprotein: 13.4 gsaturatedFat: 3.7 gservingSize: -sodium: 1004.9 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Kabocha and Pork Stew
Directions
-
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.
Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.
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.
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.
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.