Meat in a pumpkin
4 servings
60 minutes
Meat in pumpkin is an original dish of European cuisine that combines the juiciness of meat with the soft, caramelized sweetness of pumpkin. The origins of this recipe trace back to the tradition of baking in vegetables, where pumpkin served as a natural pot that retains flavor and moisture. Marinated pork is infused with spicy notes of adjika, honey, and soy sauce, creating a harmonious blend of sweet and savory flavors. During baking, the pumpkin becomes tender and absorbs the juices of the meat, while added apples and raisins bring a light fruity tang. The dish is perfect for a cozy family dinner or festive gathering. Serving it with rice or couscous makes it hearty and balanced. It's not just food; it's a true gastronomic journey that evokes warm autumn associations.
1
Prepare a marinade for the meat: mix spices, salt, adjika, soy sauce, and honey.
- Spices: to taste
- Salt: to taste
- Adjika: 1 teaspoon
- Soy sauce: 3 tablespoons
- Honey: 1 tablespoon
2
Cut the meat into small pieces and marinate for 4-5 hours.
- Pork: 500 g
3
Preheat the oven to 200 degrees.
4
Cut off the top of the pumpkin, remove the seeds and pulp. Grease the inside with butter, add salt, cover with the top, and place in the oven for 30 minutes.
- Pumpkin: 1 piece
- Butter: 2 g
- Salt: to taste
5
Fry the meat in the pan until almost cooked.
- Pork: 500 g
6
Wash the raisins, cut the apple into small pieces.
- Raisin: 10 g
- Apple: 1 piece
7
Take the pumpkin, fill it with meat, raisins, and an apple, cover it with the top, and place it in the oven for 20 minutes at 200 degrees.
- Pork: 500 g
- Raisin: 10 g
- Apple: 1 piece
8
Serve with boiled rice or couscous.