KABOCHA AND PORK STEW

Kabocha and Pork Stew image

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

Provided by Jenny

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 8

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1004.9 mg, Sugar 7.1 g