Pig in a Pumpkin - Pork Braised in a Pumpkin
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Date: 2019-07-25
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Comments and reviews: 10
TheMurlocKeeper
This was awesomoeKinda unrelated, but I used to do something similar with those tiny baby pumpkins you can get sometimes. They fit in your hand. Really cuteAnyway, I'd actually half bake these whole, to make cutting and hollowing eaaier, then scrape it out and fill it with a comobo of cooked rice and veggies, then return it to the oven to continue cooking. After cooling, I'd then give this to my pet rats I had at the time (when I was in my late 20's, early 30's. Yes, they were well fed, fat and spoiled, and I often got at least 3 years out of them, sometimes even 4, because I'd feed them such high quality foods. I also didn't waste the seeds, as ratties love pumpkin seeds Why I never thought of upsizing this for human food, I'm not quite sure. I will have to give this a try Thanks so much for sharing
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This was awesomoeKinda unrelated, but I used to do something similar with those tiny baby pumpkins you can get sometimes. They fit in your hand. Really cuteAnyway, I'd actually half bake these whole, to make cutting and hollowing eaaier, then scrape it out and fill it with a comobo of cooked rice and veggies, then return it to the oven to continue cooking. After cooling, I'd then give this to my pet rats I had at the time (when I was in my late 20's, early 30's. Yes, they were well fed, fat and spoiled, and I often got at least 3 years out of them, sometimes even 4, because I'd feed them such high quality foods. I also didn't waste the seeds, as ratties love pumpkin seeds Why I never thought of upsizing this for human food, I'm not quite sure. I will have to give this a try Thanks so much for sharing
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Panagiotes Koutelidakes
Hello My wife surprised me today with this recipe (she had set her eyes on it since we watched it a couple of days ago, and I had happened to have bought a couple of gourds last week) she used a small butternut squash and a small Hokkaido pumpkin, and both (especially the latter) came out stunning I should add that she didn't have any cider around and couldn't go buy any at that time (we live pretty far from grocery stores, actually, so she tried making it without it instead and still came out fantasticWe're definitely trying the recipe out with the cider next time, and this is going to be one of those recipes meant for dinner with guests; thank you so much for this, it was really great.
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Hello My wife surprised me today with this recipe (she had set her eyes on it since we watched it a couple of days ago, and I had happened to have bought a couple of gourds last week) she used a small butternut squash and a small Hokkaido pumpkin, and both (especially the latter) came out stunning I should add that she didn't have any cider around and couldn't go buy any at that time (we live pretty far from grocery stores, actually, so she tried making it without it instead and still came out fantasticWe're definitely trying the recipe out with the cider next time, and this is going to be one of those recipes meant for dinner with guests; thank you so much for this, it was really great.
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Hank Hollenbaugh
I made this with stuffing and it came out great. I used a smallish pumpkin, about 7 diameter and used a simple stuffing recipe we often use in a turkey. No adjustment to the liquid amount was necessary. i don't think you would go wrong with whatever stuffing recipe you like. I could probably improve the dish by heavily seasoning the pumpkin flesh before adding the stuffing, and maybe using a more robust stuffing, something with some fruit, berries, or nuts, since the pumpkin and stuffing didn't transfer flavors as much as when this is done with pork. It took about 2 hours at 350 for the pumpkin to get tender.
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I made this with stuffing and it came out great. I used a smallish pumpkin, about 7 diameter and used a simple stuffing recipe we often use in a turkey. No adjustment to the liquid amount was necessary. i don't think you would go wrong with whatever stuffing recipe you like. I could probably improve the dish by heavily seasoning the pumpkin flesh before adding the stuffing, and maybe using a more robust stuffing, something with some fruit, berries, or nuts, since the pumpkin and stuffing didn't transfer flavors as much as when this is done with pork. It took about 2 hours at 350 for the pumpkin to get tender.
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light saberAddiCt
Made this for my dad today. Had a couple pumpkins in the garden. Except I used a bone in pork shoulder, and trimmed the lean meat with some marbling. The bone and left over I cooked down for some split pea soup. But instead of apple cider, I used Yingling beer. Let it set over night, then baked today. I also surrounded it with shredded potato. It was awesome. This is an awesome recipe. The pork was so tender, with such flavor, and the pumpkin was better then most squash. Next time I am going to try a mix of beef and pork. Maybe add some apple.
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Made this for my dad today. Had a couple pumpkins in the garden. Except I used a bone in pork shoulder, and trimmed the lean meat with some marbling. The bone and left over I cooked down for some split pea soup. But instead of apple cider, I used Yingling beer. Let it set over night, then baked today. I also surrounded it with shredded potato. It was awesome. This is an awesome recipe. The pork was so tender, with such flavor, and the pumpkin was better then most squash. Next time I am going to try a mix of beef and pork. Maybe add some apple.
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Clifford Cain
Thank you for this recipe. I used a Jaune et Vert squash. A scallopini type squash. They are mini space invaders for those of a generation. 2 took 24hrs 45 min Didn't get much fat out to glaze, I guess it depends on what was there to start with. Ended up with too much meat so cooked the browned meat in cider, simmering on the stove. Then put it in an enamelled pie dish and topped with a suet dumpling crust. The seasoning makes the dish, especially the fennel. Thanks again
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Thank you for this recipe. I used a Jaune et Vert squash. A scallopini type squash. They are mini space invaders for those of a generation. 2 took 24hrs 45 min Didn't get much fat out to glaze, I guess it depends on what was there to start with. Ended up with too much meat so cooked the browned meat in cider, simmering on the stove. Then put it in an enamelled pie dish and topped with a suet dumpling crust. The seasoning makes the dish, especially the fennel. Thanks again
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jackass007ify
Just cooking this now - it's a long four hours. Can't wait I only had apple juice so i put in a good glug of white wine too. I dont like fennel so i used sage and wedges of apple with the shallots. I also made apple, sage and onion stuffing\dressing. My pumpkin doesn't have that colour but then i suppose it depends which type you can get hold of and I'm no pumpkin expert. The types we get in the UK is limited. Oh God I'm starving ans still half an hour to go.
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Just cooking this now - it's a long four hours. Can't wait I only had apple juice so i put in a good glug of white wine too. I dont like fennel so i used sage and wedges of apple with the shallots. I also made apple, sage and onion stuffing\dressing. My pumpkin doesn't have that colour but then i suppose it depends which type you can get hold of and I'm no pumpkin expert. The types we get in the UK is limited. Oh God I'm starving ans still half an hour to go.
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Gladiolus
Any kosher alternatives to pig? I mean. I am a Bulgarain Jew, we don't eat kosher because we're cool and all, but I do live in Israel. Which means that the only pork I can get tastes like it was marinated in pickled grapefruit juice and then set in the fridge for 20 hours and then heated up in the microwave and then frozen again. Basically it's not an option. Same goes for shrimps (no, I'm not gonna put shrimps inside a pumpkin it doesn't match up.
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Any kosher alternatives to pig? I mean. I am a Bulgarain Jew, we don't eat kosher because we're cool and all, but I do live in Israel. Which means that the only pork I can get tastes like it was marinated in pickled grapefruit juice and then set in the fridge for 20 hours and then heated up in the microwave and then frozen again. Basically it's not an option. Same goes for shrimps (no, I'm not gonna put shrimps inside a pumpkin it doesn't match up.
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James Katen
Another great recipe from Chef John I couldn't find a pie pumpkin large enough, so I made two: one with a little pie pumpkin and one with a small jack o' lantern pumpkin. The pork came out perfectly in both - I couldn't tell which was cooked in which. The pie pumpkin's flesh was, of course, much better than the stringy, tasteless flesh from the jack o' lantern. Next time, if I can't find a large enough pie pumpkin, I'll just make two - or more.
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Another great recipe from Chef John I couldn't find a pie pumpkin large enough, so I made two: one with a little pie pumpkin and one with a small jack o' lantern pumpkin. The pork came out perfectly in both - I couldn't tell which was cooked in which. The pie pumpkin's flesh was, of course, much better than the stringy, tasteless flesh from the jack o' lantern. Next time, if I can't find a large enough pie pumpkin, I'll just make two - or more.
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Sarah K.
I'm making this right now and having some problems. only half the pork fit (I'm sure my pumpkin is just too small. I don't really know how big a volley ball is, and when I tried pouring the cider in, it just fizzed and overflowed. I could only get about a quarter cup in. I put the rest of the pork and some cider in a slow cooker, so it's not a total wash, but just letting people know about the potential pitfalls.
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I'm making this right now and having some problems. only half the pork fit (I'm sure my pumpkin is just too small. I don't really know how big a volley ball is, and when I tried pouring the cider in, it just fizzed and overflowed. I could only get about a quarter cup in. I put the rest of the pork and some cider in a slow cooker, so it's not a total wash, but just letting people know about the potential pitfalls.
reply
The Original Chefboyoboy
probably would be awesome with dark meat turkey, too, even smoked turkey. I'd say throw some bacon ends in there as well for an added boost. maybe some quartered new potatoes mixed in to kinda make it a one-pot meal. One could add some collard greens as well, maybe even bake a corn pudding or corn bread in the squash, too, which would make a nice presentation. Good Job, John parabens rapaz
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probably would be awesome with dark meat turkey, too, even smoked turkey. I'd say throw some bacon ends in there as well for an added boost. maybe some quartered new potatoes mixed in to kinda make it a one-pot meal. One could add some collard greens as well, maybe even bake a corn pudding or corn bread in the squash, too, which would make a nice presentation. Good Job, John parabens rapaz
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