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


Recipe Summary

45 mins
1 hr 20 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

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

253 calories; protein 13.4g; carbohydrates 20.5g; fat 13.3g; cholesterol 36.8mg; sodium 1004.9mg. Full Nutrition