Pumpkin with pork

4 Servings

Ingredients

QuantityIngredient
1sliceThick bacon; diced
2cupsFresh; peeled and sliced (1/4-inch pieces) pumpkin
1mediumYellow onion; peeled, sliced
½cupChicken soup stock (see recipe) or canned chicken broth
1poundsLean pork butt or shoulder; cut into 1/8-inch strips
½teaspoonGround cumin
Salt & pepper to taste

Directions

I would have trouble tracing this dish to the colonists, but it's a dish that I enjoy ... and I think they would have enjoyed it as well.

In a frying pan or wok, saut‚ the bacon until it is transparent. Add the pumpkin slices and onions. Stir around in the rendered bacon fat. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes. Remove the vegetables from the pan.

Reheat the pan and saut‚ the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop.

This dish should be treated as part of a kind of Chinese menu. Plan several other vegetable dishes and add a bit of rice. Tom Jefferson would approve!

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .