Discover the delightful fusion of flavors in our Kabocha Pork Stir Fry, a vibrant dish that brings the essence of Japanese cuisine right to your kitchen! With tender pork shoulder and the sweet, nutty taste of kabocha squash, this quick and easy recipe is perfect for busy weeknights or impressing guests at your next dinner party. In just 35 minutes, you can whip up a colorful, satisfying meal that will leave everyone asking for seconds. Ready to elevate your stir-fry game? Let’s dive into this delicious recipe that’s sure to become a family favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 300g pork shoulder, sliced
- 300g kabocha squash, diced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by slicing pork shoulder into thin, bite-sized strips, ensuring even cutting for consistent cooking. Cut kabocha squash into uniform 1-inch cubes, removing seeds and skin. Slice onion into thin half-moon shapes.
- Season sliced pork with salt and pepper, gently massaging the seasoning into the meat to enhance flavor penetration. Let the meat rest at room temperature for 10 minutes to ensure even cooking.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Wait until the oil is shimmering but not smoking, indicating the perfect temperature for stir-frying.
- Add pork to the hot pan in a single layer, avoiding overcrowding. Cook for 2-3 minutes, stirring occasionally, until the meat is browned and develops a golden caramelized exterior.
- Push the pork to one side of the pan and add sliced onions to the empty space. Sauté onions for 1-2 minutes until they become translucent and slightly softened.
- Introduce diced kabocha squash to the pan, mixing with pork and onions. Stir-fry for 4-5 minutes, allowing the squash to develop slight caramelization while maintaining its structural integrity.
- Pour soy sauce and mirin over the stir-fry, quickly tossing all ingredients to ensure even coating. The liquid will create a glossy, flavorful glaze while deglazing the pan.
- Continue cooking for an additional 3-4 minutes, or until kabocha squash is tender but not mushy, and pork is fully cooked through. Taste and adjust seasoning with additional salt or pepper if needed.
- Remove from heat and transfer to a serving platter. Let the dish rest for 2-3 minutes to allow flavors to meld and sauce to slightly thicken.
- Serve hot, optionally garnished with chopped green onions or sesame seeds. Accompany with steamed rice for a complete meal.
Tips
- Prep Ahead: To save time, slice the pork and chop the vegetables in advance. Store them in the refrigerator until you're ready to cook, ensuring a smooth cooking process.
- Use High Heat: Stir-frying requires high heat to achieve that perfect sear. Make sure your oil is hot enough before adding the pork to lock in those delicious flavors.
- Don’t Overcrowd the Pan: Cook the pork in batches if necessary. Overcrowding can lead to steaming rather than stir-frying, preventing that coveted caramelization.
- Adjust to Your Taste: Feel free to tweak the seasoning. If you prefer a touch of sweetness, add a little more mirin, or if you like it spicy, consider adding some chili flakes or fresh chili.
- Perfectly Cooked Kabocha: Keep an eye on the kabocha squash while cooking. You want it tender but still firm enough to hold its shape, adding a lovely texture to the dish.
- Garnish for Presentation: A sprinkle of chopped green onions or sesame seeds not only enhances the visual appeal but also adds a burst of flavor to your stir fry.
- Serve with Rice: For a complete meal, pair your stir fry with steamed rice, which complements the savory sauce and balances the dish beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
