Ginger Pork and Butternut Squash
Well if you’ve been reading this blog for any amount of time you know how I feel about pork. It is a deep and abiding love. Pork supplies the necessary soul to the food of life. Hmmm…or maybe it’s just really tasty. I do know that I am sick and tired of this fracking snow. It doesn’t melt, and it snows a little more every so often, and now there seems to be 3 feet of snow on the ground and it’s causing me to have a seriously bad attitude.
But the pork, it helps. This meal was conjured up to take advantage of the mellow flavors of the pork and squash cooked semi-slowly with some ginger, garlic, and assorted spices. If you too are suffering the blahs then give this a try. I guarantee it’ll wrap you in a mellow warmth that will make you feel better.
The salad was made with local greenhouse grown micro-greens. I have no idea where the daikon and green onions came from…I was in a hurry when I did the shopping (see bad attitude above). I mixed some honey, cider vinegar, fresh minced ginger, and chipotle powder together and let the daikon pickle in that concoction for an hour or so then served it on top of the greens. It was a tasty reminder of a warmer, springier future.
Ginger Pork and Butternut Squash
1 pound of pork (I used pork shoulder, but pork steak would be fine)
1 knob of fresh ginger about 1 inch long, chopped fine
4 cloves of garlic, chopped
1 butternut squash, peeled, gutted, and diced 3/4″ chunks
1 cup (approximate) chicken stock
1/2 cup coconut milk
1 teaspoon cinnamon
1 teaspoon clove
1/2 teaspoon kala jeera
1/2 teaspoon charnushka
2 teaspoons cardamom
1 tablespoon vindaloo seasoning
Slice the pork into 1″ chunks and remove any obvious gristle or fat. Brown the pork in a skillet with some canola oil in it.
Add the ginger, garlic, cinnamon, clove, cardamom, kala jeera,and charnushka. Saute over medium heat for a few minutes and then add enough chicken stock to surround but not cover the pork. Add the squash. Bring the heat back to a vigorous simmer and then cover the pan and turn the heat to medium low. Allow this to cook for 30 - 40 minutes. Stir it every so often.
After about 30 minutes check the meat to see if it is tender, if so then uncover, raise the heat and allow some of the liquid to cook off. Start the rice. Taste for salt and adjust accordingly. Add the vindaloo seasoning and the coconut milk and stir gently to combine. when the rice is cooked serve. Enjoy.
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2 Responses to “Ginger Pork and Butternut Squash”
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I have a butternut squash in my cupboard that’s been there for I don’t know how long. It’s a good thing they’re practically indestructible. The reason its been there so long is because I’m usually uninspired about what to do with them. This looks like a really good idea to use them up.
As for Borough Market, I’m free on both the 17th and 24th in the mornings but teaching in the afternoon on the 17th. So I’d slightly prefer the 24th but it doesn’t matter too much.
Ros, squash is such a comforting food. I can’t wait to meet you in person. Let’s do it on the 24th.