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| Stuffed pumpkin served at the table |
Before my mother went on her travels she gave me one of her home grown pumpkins, of which I left out in my cold conservatory and absolutely forgot about it. That was until I bravely ventured in there to dig out my trusty electric heater. The small orange pumpkin just sat there looking all neglected next to my other neglected house plants. So even though Autumn is truly over, I decided to cook my next meal with it.
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| My mummy's lovingly reared pumpkin |
Pumpkin is such versatile ingredient to use, it can be roasted, mashed, steamed, cooked for savoury dishes or baked into sweet puddings. So what did I have in store for this lovingly reared pumpkin from my mum?
Usually I cut up the pumpkin or similar squashes into bite size pieces and stir fry them or bake them, but considering the cold weather, the thought of baking it whole to retain all the heat and flavours was more tempting. Many recipes were available online about cooking pumpkin soup and ladling it into a baked pumpkin shell to serve, so this gave me inspiration.
The Chinese love their pork ribs in cooking. The bones give out lots of flavour during cooking which is absorbed into the meat, and it also prevents the meat from drying out. I braise pork ribs a lot, I especially like to cook it in black bean sauce and aubergines. However recently my B's parents gave me a jar of specialised fermented soya bean paste that they brought over from Hong Kong specially. So what better opportunity than now to use it in this dish?
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| Fermented soya bean paste |
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| Marinade ingredients |
The flavours melded together very well, the sauce was absorbed into the pumpkin flesh whilst it baked. And cutting the pumpkin open allowing the ribs to fall out onto the plate was a treat to the eyes itself. The ribs satisfied my two carnivorous dinner guests and I can show my mum that I made good use of her home grown produce!
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| Pumpkin cut up as the ribs fall out |
Next time I make this dish, I will try stuffing it with other cuts of meat. I'm sure large chunks of braised pork belly would be very tummy warming too.
Braised Ribs Stuffed Pumpkin
- Small pumpkin
- 800g pork ribs (chopped into bite sized pieces with a meat cleaver)
- 3tbsp fermented soya bean paste/sauce (mashed up in a small bowl)
- 1 inch piece of ginger (cut into 2 pieces - 1/2 sliced and 1/2 minced)
- 2 cloves garlic (minced)
- 1 chilli (finely chopped)
- 1tbsp shaoxing wine
- 2tsp light soy sauce
- 1/2 tsp sesame oil
- 1tsp corn starch
- 1tbsp vegetable oil
- Hot water from the kettle
- salt to taste
- oil spray
Wash the outside skin of the pumpkin and wipe dry with paper towel. Cut out a lid on the top of the pumpkin and set lid aside. Scoop out the insides (seeds and fibrous strands) of the pumpkin (the seeds can be toasted to make a healthy snack or thrown away). Leave the pumpkin and lid aside for later use.
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| Prepared pumpkin |
In a large bowl put in the chopped pieces of ribs. Add the marinating ingredients: fermented soya bean paste/sauce, minced ginger, minced garlic, chopped chillies, shaoxing wine, soy sauce, sesame oil and corn starch. Mix all the ingredients by hand or spoon. When incorporated leave to marinate for at least an hour.
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| Marinating pork ribs |
Meanwhile place the pumpkin in a high rimmed baking dish. If the pumpkin is uneven on the bottom, you can cut a bit off the bottom so that it sits flat and steady. Or if like me, prop up the pumpkin with a device, i.e. metal spoon. Spray the outside pumpkin skin with a few sprays of the oil. Set aside.
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| Propped up pumpkin |
When the ribs have finished marinating, heat up a wok with 1tbsp of vegetable oil. As the wok heats up, add in the slices of ginger. Cook until it becomes fragrant. At this stage tip in the ribs and marinade into the wok and stir fry for a minute. Add in enough boiling water from the kettle until the water level meets the top of the meat. Leave to simmer for at least 1/2 hour, checking on it once in a while that it isn't burnt or run out of water.
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| Stewing ribs |
After 1/2 hour the sauce would have thickened slightly and reduced by half. At this point, taste and check for seasoning, adding salt and sugar as you like. Cook for another 5 minutes.
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| Finished ribs in sauce |
Preheat oven to 180C.
When the ribs have finished cooking, turn off the heat to the wok. Carefully spoon the ribs and sauce into the pumpkin, making sure to fill it with the sauce so that it is absorbed by the pumpkin. You may have some ribs left over, set this aside to use later.
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| Left over ribs set aside for later |
Put the pumpkin lid on when it is fully filled. And put into the oven. Allow it to bake for about 35-45 minutes.
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| Spooned ribs into the pumpkin |
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| Baking pumpkin in oven |
When pumpkin has finished baking. Heat up the wok with the left over ribs and add a little water for sauce. When heated through, spoon the extra ribs and sauce around the outside of the pumpkin.
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| Spooned ribs alongside the baked pumpkin |
Serve at the table whole from the oven. Take the lid off to allow the steam to escape and cut into the pumpkin at the dining table for an impressive sight for your guests.
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| Opened lid to let out the steam |
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| Cut up pumpkin to serve |
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