CHEF JOHN'S PUMPKIN-BRAISED PORK
You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
- Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
- Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
- Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
- Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g
SWEET BRAISED PUMPKIN
Make and share this Sweet Braised Pumpkin recipe from Food.com.
Provided by djmastermum
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut peeled pumpkin into large chunks.
- In heave based pan heat oil and add ginger, garlic, scallions.
- Cook 3 mins over medium heat, stirring regularly.
- Add pumpkin, sprinkle with sugar. Cook 8 - 10 mins turning the peices until pumpkin is bowned and just tender.
- Add chicken stock, fish sauce, boil until all liquid has evaporated. Sprinkle with lime juice and season with salt and pepper.
- It's ready!
Nutrition Facts : Calories 132, Fat 5.7, SaturatedFat 1, Cholesterol 0.9, Sodium 745, Carbohydrate 19.6, Fiber 1.6, Sugar 7.2, Protein 3.7
BRAISED PUMPKIN
Make and share this Braised Pumpkin recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick frying pan, add the broth, soy sauce, apple juice, onions, pumpkin, and pepper.
- Bring mixture to a boil, cover, and reduce heat. Simmer for 10-12 minutes.
- Add salt if you prefer and garnish with green onions.
Nutrition Facts : Calories 37.1, Fat 0.1, Sodium 255.4, Carbohydrate 8.6, Fiber 1.2, Sugar 2.9, Protein 1.6
CREAMY PUMPKIN SAUCE
This sauce is great over pumpkin or cheese ravioli!
Provided by MegChaseWal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
- Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 28.1 mg, Fat 10 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5.7 g, Sodium 246.5 mg, Sugar 1.4 g
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BRAISED PUMPKIN, AFGHAN-STYLE (WITH GARLIC HERB YOGURT)
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Ratings 1Calories 336 per servingCategory Side Dishes
- Heat the oil in a thick-bottomed pot or pan. Chop the onion very finely and cook it gently on low heat until golden, about 8-10 minutes. Stir often and don't let it get too brown. Add a small splash of water now and then if it threatens to catch.
- Add the grated ginger and garlic, turmeric, coriander, and chili or cayenne and fry for about 1 minute or until fragrant.
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- Lightly coat the bottom of an oven-safe pot (approximately 10 to 12-inch diameter), with olive oil. (A Dutch Oven is perfect.) Place the pot over high heat. Add the ribs to the pot once it's very hot, about 4 at a time -- you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Searing the meat this way seals in the juices, caramelizes the surface, and reduces the overall cooking time. Brown the ribs very well, about three minutes per side. Remove the ribs from pot, place them on a plate, and set aside. Repeat this until all of the ribs are browned.
- Add the onions to the pot and cook over medium-high heat, stirring every couple of minutes, until they are golden and are soft, about 10 minutes. Add the garlic and cook for another 5 minutes. Add the fresh thyme and cinnamon and cook for another minute or so, until it's very aromatic. Now add the pumpkin and cook until it begins to brown, about 5 minutes. The bottom of your pot will become brown, too, and this is okay. In fact, it's great! It is flavor!
- Pour in the stock and wine and use a deglazing spatula (a wooden one with a flat edge is best), to scrape the bottom of the pan, working all the wonderful flavor back into the sauce. Bring to a boil, then lower to a simmer and do not cover.Preheat the oven to 325°F.Let the mixture simmer until it has reduced by about ⅓, about 20 minutes.
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