Squash and Pork Rice Bowl
Kabocha squash and savory seasoned pork stir-fried together with tons of ginger and served over rice.
Squash and Pork Rice Bowl
Serves 4
September means fall in my book. In honor of fall and its favorite vegetable, I offer this rice bowl. This simple weeknight meal, perfect for a back-to-school, one-pan dinner comes together in 35 - 45 minutes and offers everything in one bowl. Ground pork flavored with pumpkin spice and sancho pepper, and tender squash in a sweet and spicy sauce make this rice bowl memorable. Add a quick salad or mit banchan and you have a complete meal.
“Recipe Tips:
1. Pumpkin spice is also known as pumpkin pie spice.”
Ingredients
Pork
454g (1 lb) ground pork
1.5 T soy sauce
1.5 T mirin
2 t maesil
0.50 t pumpkin spice
0.50 t onion powder
0.25 t ground sancho pepper or Sichuan peppercorn
Sauce
2 T soy sauce
2 T mirin
1.5 T gochujang
1 T soju
1 T oyster sauce
1.5 t rice vinegar
1 t gochugaru
1 t Worchestershire sauce
0.50 t ground black pepper
0.25 t salt
Squash
15g (1 T) ginger, minced
3g dashima
454g (1 lb) kabocha or butternut squash, cut into 0.25in thick pieces
150ml (0.75 c) water
Stir Fry
1 T vegetable oil
4 garlic cloves, minced
1 cheongyang chili, sliced
50ml (0.25 c) water
2 scallions, sliced
Finishing
Hot rice
Sesame seeds
Recipe Know-how
1. In a medium mixing bowl combine all of the pork ingredients mixing well.
Marinate at room temperature for at least 10 minutes or until the remaining prep is completed.
2. In a small mixing bowl, combine the sauce ingredients well. Set aside.
3. In a large sided saute pan place the ginger and dashima on the bottom.
Top with the squash and pour over the water.
Cover and bring to a boil.
Boil for 5 – 7 minutes on high or until the squash is about 80% cooked.
A knife inserted into the squash will slide in easily, but may still have a bit of resistance.
Remove everything in the pot to a bowl. Set aside.
Do not wash out pan.
Add the vegetable oil to the pan and heat on high.
Add the pork and cook until it is well browned, about 5 – 7 minutes.
Add the garlic and chili, cooking for 2 minutes longer.
Add the sauce, squash and its liquid and water, stirring well.
Bring to a boil,
Reduce to a simmer and cook 7 – 10 minutes covered or until the squash is cooked through and tender and the sauce thickens slightly.
Taste for seasoning, adjusting as necessary.
Add scallions.
4. Serve over rice topping with a sprinkle of sesame seeds,
