Sauteed Acorn Squash with Prawns and Fried Pork Belly (Ginisang Kalabasa na may Hipon at Baboy)

Published January 7, 2013. Comments

Notes

What I love about this dish is that it is such a quick week-night dish and that is uses my favorite vegetable, squash. This recipe uses Acorn Squash but any squash you have on hand will do very nicely. My Mom would make this as a side dish whenever we had fried tilapia or snapper. This dish always reminds me of home. 

Sauteed Acorn Squash with Prawns and Fried Pork Belly (Ginisang Kalabasa na may Hipon at Baboy)

Ingredients

  • 3 garlic cloves, finely minced
  • 1/2 white onion, julienned
  • 1/2 Roma tomato, sliced
  • 2 cups chicken or vegetable stock
  • 1 1/2 lb acorn or kabocha squash, medium cubes
  • 8 oz medium shrimp, shelled and tail removed
  • 8oz pork shoulder pieces
  • 1 small roll dried rice noodles

Directions

Heat a large saute pan over medium-high, add 2 tablespoons coconut oil or grape seed oil. Fry the pieces of pork in the hot oil until golden brown. Season with a little bit of salt and pepper Add garlic, onion and tomatoes, saute for 2-3 minutes until fragrant then add the broth and squash. Bring to boil then turn heat down to low and cook squash until tender, about six minutes. Add dried rice noodles and stir into the liquid. Cook for three minutes more. Add shrimp and cover pan with a lid. Turn heat off and let the shrimp steam for about 5 minutes. Check your seasonings again and add salt and pepper to taste.  Remove lid and put into serving bowl. Enjoy!