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Pumpkin Stew with Pork Neck | Warming Autumn Delight
(0)
65 min
Under an hour
Knuspr-Küche
Ein traditioneller, wärmender Herbst-Eintopf aus der Knuspr-Küche: Zarter Schweinenacken geschmort mit aromatischem Hokkaido-Kürbis, festkochenden Kartoffeln, Karotten und feinen Kräutern. Deftig, saftig und unkompliziert in einem Topf zubereitet – perfekt für kühle Herbsttage.
Ingredients
Preparation method
Preparation
Pat the pork dry and cut into approx. 2–3 cm cubes. Thoroughly wash the Hokkaido pumpkin, cut in half, deseed, and cut into bite-sized pieces with the skin on.
Peel the potatoes and carrots and cut them into even pieces or slices. Finely dice the onions and garlic cloves. Wash the parsley, shake dry, and chop finely.
Cooking in the Stew Pot
Heat the clarified butter in a large stew pot. Sear the pork neck cubes in batches on all sides until golden brown. Season with fine table salt and black pepper, then remove.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the skin softens wonderfully during cooking and adds rich, vibrant colour.
Reheated the next day, the stew tastes even more aromatic as the spices infuse perfectly overnight.
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