Steps to Prepare Homemade Coconut Pork w/ moringa and pumpkin
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As for the number of servings that can be served to make Coconut Pork w/ moringa and pumpkin is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Pork w/ moringa and pumpkin estimated approx 50-60min.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Coconut Pork w/ moringa and pumpkin using 17 ingredients and 10 steps. Here is how you cook that.
It's delicious according to jim. . . Serve with Rice or Egg Noodles.
Pls. Tenderize meat via pressure cooker or stove top prior to call.
Ingredients and spices that need to be Make ready to make Coconut Pork w/ moringa and pumpkin:
- 1 1/2 lbs Pork Butt, large cubes
- 1 can coconut milk
- 2 cups Moringa, plucked from stem
- 2 cups LONG BEANS, ~3 INCH PIECES
- 1 small kabocha squash, 1 inch cubes
- 1 medium onion, chopped to ⅙ inch size
- 3 large Garlic cloves, chopped
- 1 inch Ginger, round and lightly smashed
- 2 1/2 cup low sodium chicken broth or bullion
- 2 1/2 tbsp fish sauce
- 1/2 tbsp sugar or sugar alternative
- 1 bay leaf
- 2 tbsp oyster sauce (optional)
- Salt & Pepper
- 2 tbsp Canola Oil
- powder chicken bouillon
- Thai Chilli (Optional) or Cheyenne
Instructions to make Coconut Pork w/ moringa and pumpkin
- Cut pork into large cubes and simmer until tenser a long with a few crushed garlic, few good heaping pinches of salt and ground black pepper. (save cooking broth aside when pork is tender, do not discard. Thats flavortown)
- White pork is cooking. Wash, peel and cube your pumpkin into 1 inch cube, pluck, wash and drain the leaves of moringa from stems, prep your aromatics (ginger, garlic, onion and bay leaf)
- When pork is tender, remove pork cubes from broth letting excess liquid drain from meat and set broth aside for use later.
- In a nedium to large soup pot add oil and heat to hot hot hot. brown pork pieces until deep dark brown. Do in batches is highly recommended. ~2-3 min per side.Remove from pot when browned.
- In the pot saute your aromatics at medium heat with 1 tsp of chicken bouillon powder. Saute until onion is translucent and garlic is fragrant. ~3-4 min add sugar and stir for 1 minute
- Add fish saude and oyster sauce, saute for 30 seconds. Add meat, chicken broth and coconut milk. Bring to a simmer and cook for 10 min. medium high heat
- Adjust seasoning by adding more fish sauce or oyter sauce or salt or pepper or bouillon.
- Add pumpkin, long beans and optional chilli. Stir and simmer at medium heat for 6 minutes
- Add moringa. Stir and simmer for 5-8 minutes until broth does not have raw moringa flavor.
- Serve with sticky rice or egg noodles.
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