Pumpkin and Pork with Scallions

Pak Fak Tong


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Ispent an evening with Tik, my guide in Kanchanaburi province, and his wife, Gla Porn Ongad, cooking countless dishes. This one was so simple and good that I felt it had to be included in the book. The pumpkin is most commonly known as “Kobocha,” which is actually the Japanese name for this very firm, sweet, greenskinned squash with orange flesh. Some cooks peel only the outer green coating, leaving a small sections of the dark skinned under-layer remaining. It looks quite attractive and the flavor is a bit more earthy.


  • ¼ lb. (113 g.) Pork shoulder, leg or loin, bite size slices, about ⅛ inch (0.3 cm.) thick
  • 2 Tbsp. Oyster sauce
  • 1 Tbsp. Vegetable oil
  • 1 clove Garlic, minced
  • 1 lb. (454 g.) (usable) Kabocha squash (pumpkin), bite size pieces, about ¼ inch (0.6 cm.) thick (See Web techniques.)
  • cups Water
  • 1 Tbsp. Granulated sugar
  • ½ tsp. Kosher salt
  • 1 cup Scallions, green only, 1 to ½-inch (5 cm.) (1.3 cm.) pieces


  1. Combine pork with oyster sauce and marinate 30 minutes (or overnight).
  2. Heat oil over a high flame in hot wok; stir-fry pork and garlic until pork loses raw appearance (about 3 minutes). Add pumpkin, water, sugar, and salt; mix well. Lower heat and cook gently, stirring often, until pumpkin is tender (about 10 minutes).
  3. Gently mix, taste, and adjust seasoning as needed. Try to achieve a slightly salty sauce with a touch of natural sweetness from pumpkin. Add scallions; cook momentarily (about 10 seconds) until they turn bright green. Serve with steamed rice.