Braised Pork and Kabocha Squash recipe - ingredients, nutrition and when to eat it
This home-style dish gently steams kabocha squash and pork in a soy sauce seasoning.
This home-style dish gently steams kabocha squash and pork in a soy sauce seasoning. The sweet squash soaks up the savory seasoning and rich flavor of the pork, making it a lovely dinner.
Chinese · 35 minutes to cook
Nutrition (per 427g serving): 338.7 kcal · protein 28.6g · carbohydrate 32.4g · fat 11.6g · sodium 1263.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: If you’re using a pot with a thin base, add 2–3 more tablespoons of water and spoon some broth over the ingredients once midway through cooking.
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Ingredients (1 serving)
- Pork shoulder — 120 g
- Kabocha squash — 180 g
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Garlic — 1 clove
- Ginger — 3 g
- Sugar — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Water — 50 ml
- Toasted sesame seeds — 0.5 tsp