Fresh pumpkin may seem an unlikely mate with pork, but it works beautifully. The instructions are as simple as the ingredients. Serve with sides of vegetables and white rice for a complete meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 slice thick bacon
- 2 cups fresh, peeled and sliced (1/4-inch pieces) pumpkin
- 1 medium yellow onion, peeled and sliced
- 1/2 cup fresh chicken stock or canned chicken broth
- 1 pound pork butt or shoulder, cut into 1/8-inch strips
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Preparation:
In a frying pan or wok, saute the bacon until it is transparent. Add the pumpkin slices and onions. Stir around in the rendered bacon fat. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes. Remove the vegetables from the pan.
Reheat the pan and saute the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop.
Yield: 4 servings
Recipe Source: The Frugal Gourmet Cooks American by Jeff Smith (William Morrow & Co, Inc)
Reprinted with permission.
Reheat the pan and saute the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop.
Yield: 4 servings
Recipe Source: The Frugal Gourmet Cooks American by Jeff Smith (William Morrow & Co, Inc)
Reprinted with permission.
