Chef Ron De Guzman’s Pork & Squash

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Chef-Ron-De-Guzman-Pork-Squash
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This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16. Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Chef-Ron-De-Guzman-Pork-Squash-Recipe
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5 from 1 vote

Chef Ron De Guzman’s Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16. Be sure to catch Ron's episode on Cooking Hawaiian Style.
Prep Time15 mins
Active Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Filipino
Keyword: OC16, Pork, Squash, Bocha, Hawaii, Recipe, Kabocha Squash, Cooking Hawaiian Style TV, Filipino Recipe
Yield: 1 Serving
Author: As Seen On OC16

Equipment

  • Microwave Oven
  • Pan
  • Refrigerator
  • Vitamix Blender
  • Sauce Pot
  • Cup
  • Plate

Materials

Crispy Pork Belly

  • 1 lb. Pork Belly
  • 6 cloves Garlic
  • 1 tablespoon Black Peppercorn
  • 3 Bay Leaves
  • 2 tablespoons Salt

Kabocha Puree

  • 1/2 Kabocha squash seeds removed
  • Marscapone cheese to taste
  • Salt to taste
  • 1 tablespoon Butter

Balsamic Reduction

  • 2 cups balsamic vinegar
  • 3/4 cup brown sugar
  • 1 cinnamon stick
  • 2 star anise

Instructions

Pork and Squash

  • Preheat Oven to 350 degrees.
  • Add all ingredients to a pan, cover pork belly with water ¾ of the way.
  • Cook until pork is fork tender.
  • Remove from pan and cover with parchment paper and cool in refrigerator over night.
  • When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree

  • Preheat oven 350 degrees.
  • Cut Kabocha in half, remove seeds.
  • In a pan, add Kabocha and 1cup water.
  • Cover with foil and bake until tender.
  • Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency.
  • Reserve until ready to use.

Balsamic Reduction

  • Add all ingredients to a sauce pot and reduce to a syrup like consistency.
  • Cool and reserve until ready to use.

Assembly

  • When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate.
  • Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.
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