Kabocha Pork Stir Fry Recipe

This Kabocha Pork Stir Fry has quickly become one of my weeknight favorites, marrying the hearty texture of kabocha squash with the savory depth of pork and a delightful hint of sweetness from the mirin. The fragrant ginger and garlic create an enticing aroma that’s hard to resist, and topping it all off with green onions and sesame seeds adds the perfect touch of freshness and crunch.

Revel in the blend of flavors I find so delightful in my Kabocha Pork Stir Fry. Juicy strips of pork loin and butter-soft kabocha squash are cooked with aromatic garlic and ginger and then sent over the top—not that you’ll be complaining—by a dip in a savory pool of soy sauce and mirin.

Toasted sesame seeds finish this dish off with a delectable nuttiness.

Kabocha Pork Stir Fry Recipe Ingredients

• Kabocha Squash: Rich in fiber and beta-carotene, provides a natural sweetness.
• Pork Loin: High in protein, adds a savory and juicy component.
• Soy Sauce: Offers umami flavor, enhancing depth in the dish.
• Mirin: A sweet rice wine that adds balance and mild sweetness.
• Sake: Adds depth and subtle sweetness to the marinade.
• Garlic: Aromatic with bold flavor, boosts the dish’s savory notes.
• Ginger: Provides warmth and zest, aids digestion.
• Oyster Sauce: Thick, savory condiment with a touch of sweetness.

Kabocha Pork Stir Fry Recipe Ingredient Quantities

• 1 small kabocha squash, peeled, seeded, and cut into bite-sized pieces
• 200g pork loin, cut into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds (optional for garnish)

How to Make this Kabocha Pork Stir Fry Recipe

1. In a small bowl, mix together the soy sauce, mirin, and sake. Set aside.

2. In a large pan over medium high heat, heat 1 tablespoon of vegetable oil. When the oil is hot, add the pork strips and stir-fry until they are browned and cooked through. Remove the strips from the pan and set aside.

3. In the same skillet, add the last tablespoon of vegetable oil. Add the onion, sliced, and stir-fry until it becomes clear.

4. In the pan, add the garlic and ginger, which should be stir-fried for an additional 1-2 minutes until they release their wonderful, aromatic fragrance.

5. Place the kabocha squash pieces in the pan. Toss them with the aromatics, then cover the pan and cook them for about 5-7 minutes, or until tender.

6. After cooking the squash, return the pork to the pan, stirring it together with the squash and onions.

7. Add the soy sauce mixture that has been prepared and the oyster sauce. Then add the sugar, and stir it all together really well.

8. Taste test the stir-fry, then add more salt and pepper as needed to achieve optimal seasoning.

9. Once everything is heated through and well-coated with the sauce, toss in the chopped green onions and give it a final stir.

10. Move the stir-fry to a dish intended for serving, and if you so choose, shower it with toasted sesame seeds before you bring it to the table. That’s your Kabocha Pork Stir Fry! Enjoy!

Kabocha Pork Stir Fry Recipe Equipment Needed

1. Small bowl
2. Large pan or skillet
3. Measuring spoons
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Serving dish

FAQ

• Q: What is kabocha squash?A: Kabocha squash is a variety of Japanese winter squash that has a sweetness comparable to that of pumpkin and a texture that’s similar, yet not identical, to pumpkin. But here’s where the story really gets interesting! Kabocha, unlike its close relative the butternut, is a common ingredient in Japanese and other Asian cuisines. Many of those dishes are not nearly as straightforward as your simplest pumpkin soup.
• Q: Can I substitute another type of squash?A: Yes, if kabocha is not available, you can use butternut squash or acorn squash instead.
• Q: What can I use instead of pork loin?You can use chicken breast or tofu instead of pork loin.
• Q: Is mirin necessary?Mirin lends a unique sweetness and richness, and it is the best liquid to use in your yakitori marinade. But if you can’t find it, you can use a mixture of rice vinegar and sugar instead.
• Q: Can this dish be made ahead of time?A: Yes, you can ready the ingredients beforehand, and the meal can be reheated, but it’s best eaten fresh for ideal texture.
• Q: How do I ensure the pork stays tender?A: Cut the pork with the grain and undercook it to maintain juiciness and tenderness.

Kabocha Pork Stir Fry Recipe Substitutions and Variations

1 small butternut squash, peeled, seeded, and cut into bite-sized pieces can be substituted for 1 small kabocha squash.
200g pork loin can be replaced with 200g chicken breast or thighs, cut into thin strips.
The option for gluten-free soy sauce is tamari, which can be substituted in equal amounts for soy sauce, as can any number of the following specialty soy sauces.
One tablespoon of mirin can be switched out with 1 tablespoon of dry sherry or 1 tablespoon of rice vinegar combined with 1 teaspoon of sugar.
2 tablespoons of vegetable oil can be replaced with either 2 tablespoons of canola oil or 2 tablespoons of avocado oil.

Pro Tips

1. Marinate the Pork For deeper flavor, consider marinating the pork strips in the soy sauce, mirin, and sake mixture for at least 15-30 minutes before cooking. This will infuse the pork with a richer taste.

2. Pre-cook the Kabocha Squash To speed up the cooking process and ensure the squash is perfectly tender, you can microwave the kabocha pieces for 3-4 minutes before adding them to the pan. This will help them cook through more evenly when stir-frying.

3. High Heat Stir-Fry Make sure your pan is hot when stir-frying the pork and vegetables. This helps them sear quickly and develop a nice caramelized flavor without becoming soggy.

4. Deglaze with Sake After cooking the pork and before adding the onions, deglaze the pan with a splash of sake. This can help lift the fond from the bottom of the pan and enrich the overall dish flavor.

5. Balancing Sweetness Adjust the sugar to your taste preference. Kabocha squash is naturally sweet, so you may want to reduce the sugar or add a touch more to suit your desired level of sweetness.