Spicy pumpkin and pork stew
Ingredients:
| 1 | Small pumpkin of 2.5 kg (5-6 lbs) |
| 1 | Large Spanish onion |
| 1 kg | Pork shoulder, cut into 2.5 cm cubes |
| 3 Tbsp. | Vegetable oil |
| 1 5cm piece | Ginger, finely chopped |
| 4 Tbsp. | Honey |
| To taste | Thai chili pepper or sambal oelek or crushed red pepper flakes (very small amount or to taste) |
| A little | Beer or chicken broth |
Instructions:
- Preheat oven to 200°C / 375°F.
- Open the top of the pumpkin on a slight angle. Remove the seeds and strings.
- In a skillet, heat oil and sauté onion. Pepper. Set aside in a dish.
- In the same pan, add oil, fry the meat cubes until they are well caramelized. Salt and pepper during cooking.
- At the end of cooking, add the ginger, reserved onion, a little hot pepper and honey
- Pour into the pumpkin.
- Deglaze the pan with a little beer or chicken broth and pour into the pumpkin. Pour beer or chicken broth into the pumpkin in a way to cover the meat.
- Replace the top of the pumpkin, place it in a low oven dish or on a baking sheet and bake in center of the oven for 2 to 3 hours.
- During cooking, check once or twice the amount of liquid and add if necessary.
- Serving, scrape the top of the wall of the pumpkin to make a connection with the broth. Recuperate the caramel at the bottom of the baking dish.
- Serve with rice and a spinach salad topped with green onions
Notes:
- Cover with foil if you want to lessen pumpkin blackening.
- The pumpkin can also be cut in cubes and baked in the oven mixed with the remaining ingredients.
Yields: 4 to 6 servings.
A recipe from Jacques Robert
