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Kabocha and Pork Stew

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"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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1 h 20 m servings 253
Original recipe yields 8 servings


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  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.


  • Cook's Notes:
  • Mirin can be used in place of cooking sherry, and Szechuan peppercorn oil can be used in place of Szechuan chile powder.
  • You can mince whole pieces of pork instead of using ground.

Nutrition Facts

Per Serving: 253 calories; 13.3 20.5 13.4 37 1005 Full nutrition

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