Braised Pork with Kabocha Squash

Name: Braised Pork with Kabocha Squash
Total time: 3000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/2 kabocha squash; 10 1/2 oz pork tenderloin (about 300 grams); 1 carrot; 1/3 oz dried wood ear mushrooms (about 10 grams); 1 piece ginger; [Seasonings]; 1/4 cup soy sauce (60 ml); 1/4 cup rice wine (60 ml); 2 tablespoons mirin (30 ml); 1/4 cup water (60 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Autumn is the perfect season for kabocha squash. Enjoy this easy, seasonal dish at your table.

凱茜媽咪の廚房 @Kathy_kitchen

Autumn is the perfect season for kabocha squash. Enjoy this easy, seasonal dish at your table.

Saved

Ingredients

50 minutes

Serves 4 servings

1/2kabocha squash
10 1/2 ozpork tenderloin (about 300 grams)
1carrot
1/3 ozdried wood ear mushrooms (about 10 grams)
1 pieceginger
[Seasonings]
1/4 cupsoy sauce (60 ml)
1/4 cuprice wine (60 ml)
2 tablespoonsmirin (30 ml)
1/4 cupwater (60 ml)

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Steps

50 minutes

1

Cut the kabocha squash in half, then slice into pieces of your preferred size.
2

Prepare the ingredients: Rinse the pork tenderloin and pat dry with paper towels. Peel the ginger and cut into thin strips. Rinse the dried wood ear mushrooms, soak in water until soft, then cut into thin strips. Peel and cut the carrot into chunks.
3

Heat a pan and add 1 tablespoon vegetable oil. Add the pork pieces and sear until both sides are lightly browned.
4

Add the kabocha squash pieces to the pan and stir-fry. Add the ginger strips and all the seasonings.
5

Add the wood ear mushroom strips and carrot chunks to the pan and stir-fry.
6

Cover the pan and simmer for 30–40 minutes, until the pork is flavorful and the squash is tender.
7

Uncover and cook until the sauce is reduced by half, then turn off the heat.
8

Serve hot. This dish goes great with rice.
9

[Tip]
You can use pork tenderloin, pork loin, or pork ribs for this recipe—feel free to adjust to your preference.