Pork Baked in a Pumpkin

An original way to cook juicy, fragrant, tender meat!

Recipe author

Servings:

Pumpkin (a small pumpkin that fits in the oven)

Pork

400

Carrots (medium)

Tomatoes

Onion (medium)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 18 % 2 g

Carbohydrates 64 % 7 g

45 kcal

GI: 0 / 0 / 100

Cooking method

I start by washing the pumpkin, cutting off a "lid" (the way you would with a watermelon) and scooping out the middle. You can dry the seeds — lots of people love them, and some even consider them especially healthy. Next, I dice pre-washed and peeled pork, onion, carrot, and tomatoes into small cubes and sauté it all in a skillet. Then I spoon the meat and vegetables into the pumpkin and set it in the oven. Bake for an hour and a half at 350°F (180°C), then leave it in the oven for another hour. As it bakes, I baste the food with the juices from the bottom of the pan. By the way, it's better not to set the pumpkin directly on the baking sheet — line it with parchment paper first; it'll be much easier to clean up. Near the end, I chop some dill and cilantro, sprinkle it over the food, and put the pumpkin "lid" back on. I serve it right away, with a portion of meat, vegetables, and a wedge of pumpkin on each plate. It's just incredibly delicious. This dish is a treat for gardeners with a generous pumpkin harvest — many will jot it down in their recipe notebooks. A culinary student I know shared this recipe with me, and ever since I've kept a text file of it on my computer's desktop, just in case I suddenly get the urge to make it — which happens almost every time a suitable little pumpkin turns up.