Dish of Pork & Pumpkin Stew
(click to enlarge)

Pork & Pumpkin Stew


Burma
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1 hr
Prep		 "Pumpkin" in most of the world means a hard round squash, usually green - not our orange Halloween pumpkin, which is watery and lacks flavor.

1
4
3/4
1/2
1/2
2
4
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2
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2
1
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1
4
1
2
1/4
2
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1/2
1/2
ar
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cl
in
t
t
T
c
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t
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Kabocha Squash (1)  
Garlic
Ginger root
Turmeric
Salt
Oil
Water
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Pork Meat (2)
-- Marinade
Salt
Turmeric
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Onion
Garlic
Ginger root
Thai Chili (3)
Oil (4)
Fish Sauce (5)
-- Garnish (6)
Mint Leaves
Cilantro Sprigs
Lime Wedges
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Do-Ahead   -   (1 hr - 30 min work)
  1. Cut a 1 pound wedge out of your KABOCHA. Cut this wedge into wedges about 1-1/4 inch wide at the wide end (this makes it easy to peel). Peel thinly (greenish on the outside is fine). Cut the wedges into segments about 1-1/4 inch wide.
  2. Crush GARLIC and chop fine. Slice GINGER crosswise very thin, then chop fine. Mix.
  3. Heat Oil in a saucepan (about 3 quarts) and fry Garlic mix until Garlic is just light golden. When the Garlic has about stopped sizzling, stir in Turmeric and Salt.
  4. Add Kabocha to the pot along with 4 Cups Water. Bring to a boil and simmer until Kabocha is nearly tender (just a few minutes). Take off the heat and let Kabocha cool in the cooking water (don't discard water).
Prep   -   (35 min)
  1. Trim PORK of any membranes, but leave a little fat. Cut into about 1 inch chunks.
  2. Mix Marinade items and Massage into Pork. Set aside to marinate for at least 1/2 hour.
  3. Chop ONIONS small.
  4. Crush GARLIC and chop fine. Slice GINGER crosswise very thin, then chop fine. Slice CHILIS crosswise very thin. \ Mix all.
  5. Prepare Garnishes - see Note-6.
RUN   (20 min)
  1. Drain Pumpkin, retaining all the cooking water.
  2. In a 5 quart sauté pan, wok or other suitable pan, heat Oil and stir in Onions. Fry stirring until Onions are translucent, then stir in Garlic mix. Continue to fry stirring until Onions threaten to color.
  3. Stir in Pork until well coated with the Oil and Onions. Stir in 3 cups of the Pumpkin Water. Bring to a boil, then cover and simmer slowly until Pork is tender, about 1-1/2 hours.
  4. Stir in Pumpkin, Fish Sauce and 1/2 cup more Pumpkin Water. Simmer uncovered until the stew thickens a bit, it should not be soupy.
  5. If you have time, let the stew mature for 20 minutes or more, then reheat for serving.
  6. Serve hot with garnishes (see Note-6) and plenty of steamed Jasmine rice.
NOTES:

  1. Kabocha Squash:

      When Asian recipes call for "Pumpkin", this is what they actually mean. This fine winter squash is widely available in North America now, even in non-Asian produce markets. For details see our Kabocha Squash page.

  2. Pork:

      Weight is for boneless with just a little fat. Pork Shoulder is good, but other cuts could also be used.

  3. Thai Chilis:

      Two of these gives this recipe just a little heat. Burmese don't go for the high heat the Thai prefer. for details see our Thai Chilis page.

  4. Oil:

      Burmese curry and stew recipes call for more oil than Westerners may be comfortable with. I have cut the pattern recipe's oil from 1/3 cup to 1/4 cup, which is plenty. Peanut oil would be used in Burma, but I use Pure Olive Oil (not Virgin) which is fairly neutral and works fine.

  5. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  6. Garnishes:

      For a formal service, set out separate bowls with 1/2 cup each of Mint Leaves and small Cilantro Sprigs to be added according to individual taste. For buffet service, chop the leaves and sprigs coarse (1/4 cup each) and mix them in just before serving. In either case, set out a dish with Lime Wedges.

  7. Comments:

      The pattern recipe is based on practice in a Burmese owned and staffed restaurant in Oakland, California. It does, however, call for 1 teaspoon Madras Curry Powder, which my other Burmese cookbooks assure me would not be used in Burma, so I have left it out. While Peanut Oil would be used in Burma, the cookbook writers call for Canola Oil in all recipes. Canola is a fiercely promoted oil that I do not recommend (see our Canola Oil page).
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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