Kabocha squash and savory seasoned pork stir-fried together with tons of ginger and served over rice.

Squash and Pork Rice Bowl

Serves 4

September means fall in my book. In honor of fall and its favorite vegetable, I offer this rice bowl. This simple weeknight meal, perfect for a back-to-school, one-pan dinner comes together in 35 - 45 minutes and offers everything in one bowl. Ground pork flavored with pumpkin spice and sancho pepper, and tender squash in a sweet and spicy sauce make this rice bowl memorable. Add a quick salad or mit banchan and you have a complete meal.

Ingredients

Pork

454g (1 lb) ground pork

1.5 T soy sauce

1.5 T mirin

2 t maesil

0.50 t pumpkin spice

0.50 t onion powder

0.25 t ground sancho pepper or Sichuan peppercorn 

Sauce

2 T soy sauce

2 T mirin

1.5 T gochujang

1 T soju

1 T oyster sauce

1.5 t rice vinegar

1 t gochugaru

1 t Worchestershire sauce

0.50 t ground black pepper

0.25 t salt 

Squash

15g (1 T) ginger, minced

3g dashima

454g (1 lb) kabocha or butternut squash, cut into 0.25in thick pieces

150ml (0.75 c) water 

Stir Fry

1 T vegetable oil

4 garlic cloves, minced

1 cheongyang chili, sliced

50ml (0.25 c) water

2 scallions, sliced 

Finishing

Hot rice

Sesame seeds

Recipe Know-how

1.      In a medium mixing bowl combine all of the pork ingredients mixing well.

• Marinate at room temperature for at least 10 minutes or until the remaining prep is completed.

2.      In a small mixing bowl, combine the sauce ingredients well. Set aside.

3.      In a large sided saute pan place the ginger and dashima on the bottom.

• Top with the squash and pour over the water.

• Cover and bring to a boil.

• Boil for 5 – 7 minutes on high or until the squash is about 80% cooked.

A knife inserted into the squash will slide in easily, but may still have a bit of resistance.

• Remove everything in the pot to a bowl. Set aside.

Do not wash out pan.

• Add the vegetable oil to the pan and heat on high.

• Add the pork and cook until it is well browned, about 5 – 7 minutes.

• Add the garlic and chili, cooking for 2 minutes longer.

• Add the sauce, squash and its liquid and water, stirring well.

• Bring to a boil,

• Reduce to a simmer and cook 7 – 10 minutes covered or until the squash is cooked through and tender and the sauce thickens slightly.

• Taste for seasoning, adjusting as necessary.

• Add scallions.

4.      Serve over rice topping with a sprinkle of sesame seeds,