Pork with Stir-fried Kabocha Pumpkin
Ingredients
- 3 tablespoons canola oil
- 3 cloves garlic peeled and sliced
- 2 teaspoons shrimp paste or 2 tablespoons fish sauce
- ¼ cup minced pork
- 3 cups Kabocha pumpkin chunks seeds and skin removed
- ½ cup water or more if needed
Instructions
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Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant.
Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center.
Test by pressing a fork against Kabocha; it should break easily. You should taste a balance of salty and sweet from Kabocha.
Recipe Notes
https://praneesthaikitchen.com
8th November 2009 by Pranee Khruasanit Halvorsen
When I visited my mom in Phuket in March 2009, I dropped by to see her everyday for her home cooked meal, for instance Phad Namtao Moo (Stir-fried Kabocha Pumpkin with Pork). This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first. Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome and try this as a side dish with steamed jasmine rice and curry dishes.