Young pork in pumpkin

I start by washing the pumpkin, cutting off the "lid" from it (like from a watermelon) and removing the middle. The remaining seeds can be dried, many people love them, and some even consider them especially useful. Then I turn to slicing small cubes of pre-washed and peeled pork, onions, carrots and tomatoes. I fry all this in a frying pan. Then I put the meat and vegetables in the pumpkin and put the pumpkin in the oven. And then bake for an hour and a half at a temperature of 180 C. I leave it in the oven for another hour. During baking, I pour the juice from the bottom of the baking tray over the food. By the way, it is better not to put the pumpkin directly on the baking sheet, but first lay a special baking paper on it. It will be easier to wash it later. At the end of cooking young pork in a pumpkin, I chop dill and cilantro, sprinkle the food with herbs and cover it with a pumpkin "lid". I immediately serve meat with vegetables and a piece of pumpkin on each plate. It's just incredibly delicious. This food will be enjoyed by summer residents who have collected a generous pumpkin harvest, and many will even write it down in their notebook for recipes. A culinary recipe for young pork in a pumpkin was told to me by a familiar student of a culinary school and since then I have been keeping a text file with a culinary recipe on the "desktop" of my computer. What if I suddenly want to cook it, and this happens almost every time there is a suitable small pumpkin at hand.