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.
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.
- Pumpkin: 600 g
- Sugar: 1 tablespoon
- Wine vinegar: 50 ml
- Water: 2.5 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.
- Pork neck (collar): 600 g
- Vegetable oil: 20 ml
- Ground chicory root: pinch
- Salt: to taste
- 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.
- Pumpkin: 600 g
- Sweet pepper (capsicum): 1 piece
- Poshekhonsky cheese: 100 g