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Pumpkin and Pork Stew | Hearty Autumn Delight
(0)
85 min
Under an hour
Knuspr-Küche
Ein herzhafter, herbstlicher Eintopf mit saftig geschmortem Schweinenacken, zartem Hokkaido-Kürbis und aromatischen Kartoffeln. Perfektes Soulfood für kalte Herbsttage aus einem Topf!
Ingredients
Preparation method
Preparation
Pat the pork neck dry and cut into approx. 2–3 cm cubes. Wash the Hokkaido pumpkin, halve, deseed, and cut into bite-sized cubes along with the skin. Peel and cube the potatoes and carrots as well. Finely chop the onion and garlic cloves.
Searing & Braising
Heat the clarified butter in a large heavy stew pot over medium to high heat. Brown the diced pork thoroughly in batches until nicely caramelized. Then season with salt and pepper and briefly set aside on a plate.
Reduce the heat. Sauté the onions and garlic in the cooking fat until translucent. Add the tomato paste and sweet paprika powder and sauté briefly while stirring.
Chef's tip
Hokkaido pumpkin does not need to be peeled, as its skin becomes pleasantly soft when cooked and provides a beautiful color.
This stew tastes even more flavorful when reheated the next day, as the flavors have time to infuse wonderfully.
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