Kabocha Pork Stir-Fry
User Reviews
4.8
156 reviews
Excellent
Kabocha Pork Stir-Fry
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Kabocha Pork Stir-Fry combines ground pork with thinly sliced kabocha squash in a savory sauce that includes soy sauce, sake, oyster sauce, gochujang, and sugar. The pork is marinated and then cooked with garlic and sliced squash, resulting in a dish with tender meat and sweet, soft squash pieces accented by a balanced blend of umami and mild chili heat.
Description
The recipe begins by marinating ground pork in soy sauce, sake, and starch to tenderize and season the meat. Separately, a stir-fry sauce is prepared from sake, soy sauce, oyster sauce, gochujang, and sugar, providing savory, slightly spicy, and sweet flavors.
Kabocha squash is seeded and cut thinly, with the optional retention of the skin for texture and color contrast. The pork and garlic are cooked first, then the squash is added along with the prepared sauce, creating a harmonious dish where the pork's umami meets the sweet earthiness of kabocha and the mild spice of the sauce.
Variations include substituting ground turkey, chicken, seitan, or mushrooms for the pork. The dish offers a warm, hearty option featuring a seasonal vegetable and a balanced sauce for everyday meals.
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Ingredients
- 1 clove garlic
- 6 oz ground pork (or use turkey or chicken; substitute seitan or minced mushrooms for vegetarian)
- ¼ kabocha squash (11 oz, 312 g; or use butternut or acorn squash)
- 1 Tbsp neutral oil
For the Pork Marinade
- ½ tsp soy sauce
- 1 tsp sake
- 1 tsp potato starch or cornstarch
For the Stir-Fry Seasoning
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp gochujang you can substitute it with other chili sauce for spicy version; or use miso for non-spicy version, Korean chili paste
- 1 tsp sugar
Instructions
- Gather all the ingredients. Cut 1 clove garlic into thin slices.
To Make Pork Marinade
- In a medium bowl, combine ½ tsp soy sauce, 1 tsp sake, and 1 tsp potato starch or cornstarch and mix it all together.
- Add 6 oz ground pork and mix well. Set aside.
To Make the Stir-Fry Sauce
- In a small bowl, combine 1 Tbsp sake, 1 Tbsp soy sauce, 2 tsp oyster sauce, and 1 tsp gochujang (Korean chili paste).
- Add 1 tsp sugar and mix all together. Set aside.
To Prepare Kabocha
- With a spoon, remove the seeds from ¼ kabocha squash. Cut the kabocha block in half so it‘s smaller and easier to slice. Tip: We eat kabocha skin in Japan! If there are tough scars on the skin, shave them off. We remove the skin only when you want to feature the kabocha‘s yellow-orange color, such as kabocha soup or kabocha pie or pudding (the color won‘t be pretty if you mix in the green skin).
- Cut the kabocha into thin slices, roughly ⅛ inch (3 mm) thick. If the kabocha pieces are too big, cut them in half.
- In a microwave-safe glass container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 2 minutes (depending on your microwave wattage).
- Check the kabocha‘s doneness with a wooden skewer. It should be 80% cooked through (as we will stir-fry later). Do not overcook them because they will break into pieces while stir-frying.
To Stir-Fry
- In a large frying pan, heat 1 Tbsp neutral oil on medium heat and cook the garlic until fragrant.
- Add the marinated meat and cook until no longer pink.
- Add the kabocha slices and coat them with oil.
- Cook covered on low heat until the kabocha is fully cooked, roughly 5 minutes.
- Insert a skewer to check the doneness. Add the stir-fry seasoning.
- Increase the heat and stir-fry to coat the ingredients with the sauce. When the sauce has reduced, it‘s done.
- Transfer to a serving dish. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
18g
(6%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
562mg
(23%)
Potassium
813mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2141IU
(43%)
Vitamin C
21mg
(23%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 562mg | 23% |
| Potassium | 813mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2141IU | 43% |
| Vitamin C | 21mg | 23% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
156 reviews
Excellent
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