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Meat in pumpkin sauce

Pork in Pumpkin Sauce

Delicious, meltingly tender pork in pumpkin sauce! Think meat and pumpkin don't belong together? I was sure of it too — until I tried this dish. Calling it "tasty" doesn't do it justice; it's absolutely fantastic! The ginger and garlic add a little zip, the pumpkin just a hint of sweetness, and the spices tie it all together. Make it once and you'll be making it often!

Angel

Recipe author

Composition / ingredients

Servings:

Pork

600

Pumpkin

300

Onion

150

Ginger (a small piece)

Garlic

Tomato paste

Lemon

0.5

Water (boiling)

0.5

Salt

Pepper

Dry spices (any dried herbs you like)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 53 % 10 g

Carbohydrates 16 % 3 g

126 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather the simple ingredients.
Step 2:

Dice the onion. Heat the vegetable oil in a skillet and fry the onion until golden.
Step 3:

Cut the pork into small cubes.
Step 4:

Add the pork to the onion and brown it a little to develop an appetizing crust.
Step 5:

Meanwhile, peel and grind the pumpkin — on a fine grater or in a food processor, as I did.
Step 6:

Once the pork has taken on some color, add the grated pumpkin and stir everything together.
Step 7:

Right away, add the minced garlic, grated fresh ginger, tomato paste, salt and pepper to taste, and your favorite spices.
Step 8:

Pour in the boiling water, stir, cover, and simmer the pork over low heat for 30–35 minutes, until the meat is very tender.
Step 9:

Two or three minutes before it's done, sprinkle the pork and its sauce with lemon juice, stir, and let it finish under the lid.
Step 10:

The pork in pumpkin sauce is ready, and the aroma is amazing! Serve with fresh vegetables; boiled potatoes make a good side.
Step 11:

Cook with love — enjoy!

Boiled potatoes or rice make a good side, and fresh vegetables go well with the pork, too. If you're cooking for kids, cut back on the garlic and ginger so it isn't too spicy. Cook with love — enjoy!