Slow Braised Pork with Mashed Pumpkin



  • 2 tablespoons vegetable oil
  • 14 ounces pork neck
  • 1 red onion (large, cut into thin wedges)
  • 2 cloves garlic (thinly sliced)
  • 1 teaspoon fresh ginger (grated)
  • 2 whole star anise
  • 1/3 cup chicken stock
  • 1/4 cup dry sherry
  • 2 tablespoons salt (reduced soy sauce)
  • 1 tablespoon brown sugar
  • 1 pound pumpkin (peeled, cut into 1/2 inch pieces)
  • 2 tablespoons butter
  • greens (steamed Asian, to serve)


  1. Preheat oven to 325°F. Heat oil in a 4-cup flameproof and ovenproof dish over moderate heat. Add pork and cook for 2-3 mins or until seared. Transfer pork to a heatproof plate.
  2. Add onions, garlic, ginger and star anise to dish and cook, stirring, for 3 mins. Return pork to dish. Add stock, sherry, soy sauce and sugar. Bring to a boil. Cover and bake for 1 hour 45 mins or until pork is very tender. Remove from oven. Stand for 5 mins.
  3. Meanwhile, place pumpkin in large microwave-safe dish. Cover with plastic wrap. Microwave on high for 4 mins or until tender. Stand tor 3 mins. Drain and return to dish. Add butter and season with salt and pepper. Mash until smooth.
  4. Remove pork from dish. Slice pork thickly. Spoon mashed pumpkin onto serving plates. Top with Asian greens and pork. Drizzle with cooking liquid. Serve.
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