Braised Pork with Pumpkin and Dried Prawns

Pumpkins, pumpkins are really cheap at the supermarkets selling at as low as RM 0.99 per kg and there are so many, many ways of cooking it and you can't resist buying it.

Here, I'm cooking it the traditional way with the usual ingredient - dried prawns.  Always good.  The original recipe uses pork belly but I used pork tenderlion.

Verdict - this dish is so tasty with the meat and dried prawns.  The pumpkins are soft and tasty.  Gravy is good with rice.
Recipe Source - Yum Yum Magazine No. 77

Ingredients

200 gm pumpkin - peeled and cut into wedges

300 gm pork belly/tenderlion - cut into pieces 

80 gm dried prawns - rinsed [I used 40 gm]

1 tbsp each of chopped ginger and garlic

1 tbsp oil

Seasoning

2 tsp sugar

1 tsp each of salt and pepper

1/2 tbsp dark soy sauce
2 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp shaoxing wine

1. Heat up oil, saute chopped garlic and ginger until aromatic.
2. Add in pork and dried prawns, stir over high heat until fragrant.  Add in seasoning and water.  Bring to boil and lower heat, cover to simmer for 5-10 minutes [for pork belly simmering time is about 30-40 minutes].
3. Add in pumpkin, stir well and simmer until pumpkin is soft.
4. Drizzle in sesame oil and wine.  Dish up to serve.
   
    
    
    
    
    
    
    

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

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