Pork with pumpkin


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 1 hokkaido pumpkin (red kuri squash)
  • 3 French shallots
  • 4 tomatoes
  • 1 kg pork neck
  • Salt and pepper
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 tablespoon peanut oil
  • 50 g butter
  • 200 ml vegetable stock
  • 80 g roasted salted peanuts

1 flameproof casserole dish

1 chopping board


Cut the pumpkin into small cubes, keeping the skin on. Peel and finely chop the shallots, cut the tomatoes into wedges. Season the pork neck with salt and pepper.

Brown the pork on all sides in a flameproof casserole dish with the shallots, thyme, rosemary, oil and butter.

Cover and cook in the oven for 1 hour, turning the piece of pork regularly and basting from time to time with the vegetable stock. Add the tomatoes and diced pumpkin, cover and cook in the oven for another 1 hour.

Roughly chop the peanuts and scatter them over the dish before serving.