Pumpkin Stew with Pork Goulash | Hearty & Warming

Thoroughly wash the vegetables. Halve the Hokkaido pumpkin, scoop out the seeds, and cut into bite-sized cubes of approx. 2–3 cm (the skin can be left on). Peel the waxy potatoes and likewise dice into 2 cm pieces. Peel the carrots and slice them. Halve the leek lengthwise, wash thoroughly, and cut into rings. Peel the onion and finely dice it. Pat the pork neck dry and cut into approx. 2.5 cm goulash cubes.

Heat the clarified butter in a large, heavy stew pot or Dutch oven over medium-high heat. Sear the pork neck cubes in batches on all sides until nicely browned. Season with a pinch of salt and pepper, then set aside briefly on a plate.

Reduce the heat to medium. Add the diced onion to the remaining cooking fat and sauté for 3–4 minutes until translucent. Then add the prepared vegetables (Hokkaido pumpkin, potatoes, carrots, and leek) and roast for another 3 minutes while stirring.