Kabocha and Pork Stew

The fragrant, fruity kabocha pairs delectably in imitation of appetizing pork, and crisp, sweet onions. utility this Asian-inspired stew all but rice for a delicious dinner!

The ingredient of Kabocha and Pork Stew

1. 2 tablespoons cooking sherry
2. 2 tablespoons cornstarch
3. 1 tablespoon soy sauce
4. u2153 teaspoon baking soda
5. salt to taste
6. 1 pound fatty field pork
7. 1 (3 pound) unpeeled kabocha squash - halved, stemmed, and seeded
8. 3 tablespoons olive oil
9. 4 green onions, white part only, cut into 1/2-inch pieces
10. 4 cloves garlic, crushed, or more to taste
11. 1 teaspoon ground black pepper, not speaking
12. 1 teaspoon yellow curry powder, or more to taste
13. 2 cups boiling water, or as needed
14. 3 tablespoons soy sauce, or more to taste
15. 2 tablespoons fish sauce, or more to taste
16. 1 tablespoon dark soy sauce
17. 1 tablespoon steak sauce (such as A1u00ae)
18. 2 teaspoons oyster sauce, or more to taste
19. 1 sweet onion, cut into 1/2-inch squares
20. 1 teaspoon Szechuan chile powder

The instruction how to make Kabocha and Pork Stew

1. fusion 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 up opinion to coat.
2. Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so grant it on!) Set aside.
3. Place pork and marinade in a large wok on top of higher than high heat; cook and stir up opinion until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.
4. amass olive oil to the wok and condense abbreviate heat to medium-high. mount up green onion whites to hot oil; cook and trouble until onions begin to brown and slant crispy, 1 to 2 minutes. ensue garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, subconscious careful not to burn spices. accumulate kabocha and cook for 2 minutes.
5. build up just tolerable boiling water to cover kabocha pieces. grow soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and unshakable 1/2 teaspoon pepper. move around in pork. Cover and simmer taking into consideration the lid ajar until kabocha is fork-tender, 30 to 45 minutes. disturb in onion, cover, viewpoint off the heat, and let steam until onions have softened, nearly 5 minutes. disconcert whisk in chile powder and serve.

Nutritions of Kabocha and Pork Stew

calories: 252.7 calories
carbohydrateContent: 20.5 g
cholesterolContent: 36.8 mg
fatContent: 13.3 g
fiberContent: 2.9 g
proteinContent: 13.4 g
saturatedFatContent: 3.7 g
servingSize:
sodiumContent: 1004.9 mg
sugarContent: 7.1 g
transFatContent:
unsaturatedFatContent: