Braised Pork Belly with Kabocha Squash

Name: Braised Pork Belly with Kabocha Squash
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 lbs kabocha squash (about 900 grams); 14 oz pork belly (about 400 grams); 9 oz shirataki noodles (about 250 grams); 1/4 cup soy sauce (60 ml); 1/4 cup mirin (60 ml); 1 tablespoon sugar (12 grams); 1/4 cup water (60 ml)

凱茜媽咪の廚房 @Kathy_kitchen

The delicious flavor of kabocha squash is simply irresistible. When simmered with pork belly, it becomes even more mouthwatering. This dish will have you reaching for extra helpings of rice.

凱茜媽咪の廚房 @Kathy_kitchen

The delicious flavor of kabocha squash is simply irresistible. When simmered with pork belly, it becomes even more mouthwatering. This dish will have you reaching for extra helpings of rice.

Saved

Ingredients

30 minutes

Serves 4 servings

2 lbskabocha squash (about 900 grams)
14 ozpork belly (about 400 grams)
9 ozshirataki noodles (about 250 grams)
Seasonings:
1/4 cupsoy sauce (60 ml)
1/4 cupmirin (60 ml)
1 tablespoonsugar (12 grams)
1/4 cupwater (60 ml)

Saved

Steps

30 minutes

1

Wash the kabocha squash thoroughly and cut it open.
2

Cut the kabocha into small pieces. You can keep the seeds and cook them together, or remove them if you prefer.
3

Prepare the pork belly and a few slices of ginger.
4

Heat a pan and sauté the ginger slices until fragrant.
5

Add the pork belly slices to the pan and stir-fry.
6

Stir-fry the pork until it is halfway cooked.
7

Add the seasonings and continue to stir-fry.
8

Rinse the shirataki noodles thoroughly.
9

Add the shirataki noodles to the pan and stir-fry.
10

Simmer until everything is cooked through. Turn off the heat and serve.
11

Tip:
* If you don't like pork belly, you can substitute with sliced chicken. For a vegetarian version, use fried tofu instead.