This vibrant and flavorful Kabocha Pork Stir-fry is a quick, easy, and surprisingly healthy weeknight meal. Imagine tender pork, perfectly caramelized, tossed with sweet and subtly nutty kabocha squash, and the earthy bitterness of kale – all in a savory sauce that's both comforting and exciting. This recipe utilizes the often-discarded kabocha skin, adding a unique texture and nutritional boost to the dish. Forget complicated techniques and long prep times; this recipe is designed for even the busiest cooks. The combination of ingredients creates a delicious balance of flavors and textures that will quickly become a family favorite.
This simple yet impressive dish is perfect for a cozy night in or an effortlessly elegant dinner party. Ready to experience the magic of this surprisingly easy Kabocha Pork Stir-fry? Let's dive into the step-by-step process, guiding you through each stage to create a truly delicious and unforgettable meal.
Tools Needed
- Frying pan
- Cutting board
- Knife
- Scissors
Ingredients
- Kabocha squash
- Pork: 300-400g
- Kale: 23 leaves
- Soy sauce
- Salt: 1/4 teaspoon
- Sesame oil
- Black pepper
- Sake
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash the kabocha squash thoroughly. Cut it into bite-sized pieces. Leave the skin on!
- Cut the kale leaves into small pieces.
- Cut the pork into pieces. If there are any large pieces, use scissors to cut them roughly.
- Marinate the pork with soy sauce and sake, rubbing it in thoroughly with your hands or chopsticks.
Step 2. Stir-fry the Pork
- Heat sesame oil in a frying pan. Add the pork and stir-fry until it changes color.
- Add 1/4 teaspoon of salt. Mix well.
Step 3. Add Vegetables and Season
- Add the kale leaves to the pan and stir-fry until wilted.
- Sprinkle the remaining salt and black pepper over the stir-fry.
Step 4. Serve
- Serve immediately.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Don't peel the kabocha squash! Leaving the skin on adds delicious texture and flavor.
- When stir-frying the kabocha, cover and steam it for a bit, stirring occasionally, to achieve a nice brown color without burning it.
- Don't overcook the kabocha, or it will melt. Brown the surface nicely, then finish cooking in the residual heat.
Nutrition
- N/A
FAQs
1. Can I use a different type of squash?
Yes! Butternut squash or even sweet potato would work well as substitutes for kabocha, though the flavor profile might shift slightly.
2. What if I don't have kale?
Spinach, chard, or even bok choy are great alternatives to kale. Choose your favorite leafy green!
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prep the vegetables ahead of time and store them separately in the refrigerator. Stir-fry just before serving for optimal texture and flavor.
This Stir-fried Pork with Kabocha Squash Skin and Kale is a testament to how simple ingredients can create a truly extraordinary meal. Enjoy the delightful blend of sweet, savory, and earthy flavors, and don't be afraid to experiment with different vegetables to personalize this recipe. We hope you enjoyed this easy and delicious recipe, and we look forward to hearing about your culinary creations!