Mexican Pork In A Pumpkin. Step-by-step Recipe With Photo

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Mexican Pork In A Pumpkin. Step-by-step Recipe With Photo
Mexican Pork In A Pumpkin. Step-by-step Recipe With Photo

Video: Mexican Pork In A Pumpkin. Step-by-step Recipe With Photo

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Video: Pig in a Pumpkin - Pork Braised in a Pumpkin - Food Wishes 2023, January
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Mexican-style pork in pumpkin is a hot dish of traditional Mexican cuisine, the recipes of which can be found in many ways. The main ingredients are pork tenderloin, corn and pumpkin, which serves as a baking pot, with a significant difference - the pot is edible. For pork in a Mexican pumpkin, you need a pumpkin weighing about 2.5-3 kg, preferably slightly flattened, with an even base. It is better to choose a sweet variety with a bright orange pulp - this is always a win-win option.

Mexican Pork in Pumpkin
Mexican Pork in Pumpkin

Beans or rice, olives, peppers and spices must also be placed in the pumpkin filling.

  • Cooking time: 2 hours
  • Servings: 6

Ingredients for pork in a Mexican pumpkin

  • 1 medium pumpkin;
  • 1 kg of lean pork;
  • 150 g red onions;
  • 150 g canned corn;
  • 100 g pitted olives;
  • 120 g red sweet pepper;
  • 100 g basmati rice;
  • balsamic vinegar, olive oil, garlic, chili, spices.

Method of cooking pork in a pumpkin in Mexican style

Let's prepare a "pot pumpkin". Cut off the top with a tail with a sharp knife. We do not discard this part, it will serve as a lid.

Then scrape the inside out of the pumpkin - take out the seeds and the fibrous seed bag. If the vegetable is fleshy, you can cut out some of the flesh.

Cleaning the middle of a small pumpkin
Cleaning the middle of a small pumpkin

Salt the pumpkin a little from the inside, grease the outside with olive oil, place it in a baking sleeve, tie it loosely and put it in the oven for 25-30 minutes at a temperature of 180 degrees Celsius.

Bake the peeled pumpkin
Bake the peeled pumpkin

Cut the pork into pieces of 2-3 centimeters in size. Cut the onions into rings. Put the meat in a bowl, add onions, 1-2 garlic cloves passed through a press, add ground chilli, black pepper, salt to taste, pour 2 tablespoons of balsamic vinegar. Leave the meat in the marinade for 30 minutes.

Marinate pork meat with onions and spices in balsamic vinegar
Marinate pork meat with onions and spices in balsamic vinegar

Heat the olive oil in a frying pan, spread the pieces of pork, quickly fry over medium heat.

Fry pork
Fry pork

Then add canned corn and diced pumpkin pulp to the pan. If your pumpkin is thin-walled, then you can do without the pulp in the filling.

Add corn and pumpkin pulp
Add corn and pumpkin pulp

We clean the pods of red sweet pepper from seeds, cut into cubes. We wash the rice with cold water. Add chopped peppers and olives, rice grits to the frying pan, salt all together to taste, add 2 teaspoons of sugar, ground red pepper. We cook the filling over high heat until the liquid has evaporated almost completely from it.

Add hot peppers, olives and rice. Simmer until the liquid evaporates
Add hot peppers, olives and rice. Simmer until the liquid evaporates

We take out the baked pumpkin from the oven, carefully unpack the sleeve. We fill our impromptu pot with filling to the very top, cover with a lid with a tail and again tie the baking sleeve with a ribbon.

We put a baking sheet in an oven heated to 165 degrees, cook for about 1 hour. The time depends on the individual characteristics of the oven and the shape and size of the pumpkin. I advise you to gently poke your finger in the side of the pumpkin in an hour, if it is soft, then you can get it.

We shift the filling of meat with rice and vegetables into the pumpkin and put to stew in the oven
We shift the filling of meat with rice and vegetables into the pumpkin and put to stew in the oven

Carefully remove the baking sleeve from the finished dish. When baking, juice is formed, this is a very valuable and tasty sauce, I advise you to save it and pour it onto a dish.

Mexican Pork in Pumpkin
Mexican Pork in Pumpkin

Serve the dish hot, cut the pot with the filling into portions. I stuffed the butternut squash and it turned out awesomely delicious.

Mexican-style pork in pumpkin is ready. Bon Appetit!

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