Chef John's Pumpkin-Braised Pork

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.'}

📊 Nutrition Facts

Per serving (10 servings total)