Chinese cuisine
Easy

Pork Belly And Rice Stuffed Pumpkin

Steamed pork that is placed inside a pumpkin for a great flavor profile. This stuffed recipe is widely popular in the Sichuan province in China. An elegant way to serve a pork dish.

Pork Belly And Rice Stuffed Pumpkin
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Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 20 min
4 SERVING
Ingredients:
  • 1 lb. Kabocha
  • lb. Pork Belly
  • 1/2 cup Green Onion, Chopped
  • 1 tbsp. Sichuan Peppercorn Powder
  • 1 tsp. Cooking Oil
  • For the pork
  • 1 tbsp. Sichuan Peppercorn
  • 2 tbsp. Fermented Bean Curd
  • 2 tbsp. Light Soy Sauce
  • 1 tsp. Five Spice Powder
  • 1/2 tbsp. Sweet Bean Sauce
  • 1 tbsp. Ginger, Minced
  • 2 tbsp. Fermented Sweet Rice
  • 1 tbsp. Brown Sugar
  • 3 oz. Long Grain Rice
  • 2 tbsp. Cooking Oil
Directions:
1
Place Sichuan peppercorns and 85g rice in a skillet over medium heat. Stir fry until golden brown.
2
Remove from the skillet and transfer to a mortar & pestle. Pound until the rice is slightly powdered in form and set aside.
3
Combine green onions, Sichuan peppercorn powder, and 1 tsp vegetable oil. Chopped to form into a green paste.
4
Place the green onion paste into the thinly sliced pork.
5
Add fermented bean curd, soy sauce, five-spice powder, sweet bean sauce, minced ginger, fermented sweet rice, brown sugar, rice mixture, and 2 tbsp vegetable oil. Mix well until the pork slices are coated well with spices.
6
Place the pork mixture into the kabocha and top with the lid.
7
Steam for 10 minutes. Remove the top lid and continue steaming for 30 minutes.
8
Serve immediately.
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