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Pork with pumpkin

4 servings

90 minutes

Large chunks of meat, generous orange slices of pumpkin - this is not even a stew, but a fail-safe remedy for when an extra dose of sunlight in the middle of cold weather becomes a physical necessity. Pork and pumpkin are a powerful combination by definition. But you can enhance and complicate this duet even more if you briefly stew the pumpkin in a mixture of water, vinegar and sugar before baking, and marinate the pork with spices beforehand. In the oven, they will exchange aromas and dissolve in each other, and you will put the final accent, sealing the roast in a golden cheese crust.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
718.8
kcal
29.4g
grams
59.9g
grams
18.7g
grams
Ingredients
4servings
Pumpkin
600 
g
Pork neck
600 
g
Sweet pepper
1 
pc
Wine vinegar
50 
ml
Ground chicory
 
pinch
Sugar
1 
tbsp
Salt
 
to taste
Vegetable oil
20 
ml
Ground black pepper
 
to taste
Poshekhonsky cheese
100 
g
Water
2.5 
glass
Cooking steps
  • 1

    Peel the pumpkin from the rough skin and insides, slice it thinly, and simmer for half an hour on low heat in a mixture of water, sugar, and vinegar. Remove the stewed pumpkin from the heat and drain the remaining broth.

    Required ingredients:
    1. Pumpkin600 g
    2. Sugar1 tablespoon
    3. Wine vinegar50 ml
    4. Water2.5 glasss
  • 2

    Cut the pork into thin slices and marinate for half an hour in oil mixed with a pinch of chicory, salt, and pepper.

    Required ingredients:
    1. Pork neck600 g
    2. Vegetable oil20 ml
    3. Ground chicory pinch
    4. Salt to taste
    5. Ground black pepper to taste
  • 3

    Place the marinated pork in a dish, top with pumpkin and finely chopped red pepper, and put in an oven preheated to 180 degrees for half an hour. Remove, sprinkle with grated cheese, and return to the oven until the cheese forms a crust.

    Required ingredients:
    1. Pumpkin600 g
    2. Sweet pepper1 piece
    3. Poshekhonsky cheese100 g

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