Pork With Mashed Pumpkin Recipes

MASHED PUMPKIN

Steps:

• Heat oil in a saucepan and fry onions until translucent.
• Add garlic and fry until light golden brown.
• Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
• Mix in the pumpkin and saute for 1-2 minutes.
• Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
• Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
• Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
• Remove pot from heat and serve as a side dish with rice or roti.

CREAMY MASHED PUMPKIN

Steps:

• Remove the seeds and skin from pumpkin and cut into smaller pieces.
• Boil steam or microwave the pumpuntil until tender.
• Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.

CHEF JOHN'S PUMPKIN-BRAISED PORK

Steps:

• Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
• Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
• Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
• Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
• Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.

PUMPKIN MASHED POTATOES

Steps:

• Cut potatoes into big chunks, leaving skins on.
• Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

PORK WITH PUMPKIN-SEED SAUCE

Steps:

• Stir pumpkin seeds in heavy medium skillet over medium heat until golden and beginning to pop, about 8 minutes. Cool. Reserve 2 tablespoons seeds in bowl. In blender, mix 7 tablespoons pumpkin seeds and half each of lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Blend to smooth puree. Transfer to large bowl. Repeat with 7 tablespoons pumpkin seeds and remaining lettuce, onion, cilantro, chilies, garlic, radish leaves and broth. Pour into same large bowl. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add puree; boil until slightly thickened, stirring often, 10 minutes. Reduce heat to medium; cover partially. Simmer puree until reduced to thick sauce, stirring occasionally, 20 minutes. Season with salt and pepper.
• Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add pork; brown on all sides, about 10 minutes. Place skillet in oven; roast pork until thermometer inserted into center registers 150°F, about 45 minutes. Transfer pork to cutting board; let stand 10 minutes. Reserve pan juices.
• Slice pork thinly; place on platter. Re-warm sauce, adding pan juices; spoon sauce over pork. Top with reserved seeds.
• *Also known as pepitas. Available at Latin American markets, natural foods stores and many supermarkets.

PERFECTLY PUMPKIN MASHED POTATOES

Steps:

• Make potatoes as directed on pouch.
• Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
• Drizzle additional maple syrup over top.

PORK WITH MASHED PUMPKIN

Steps:

• Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.
• Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.
• Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.
• Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.
• In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.
• In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.
• Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.
• Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.