Chef John's Pumpkin-Braised Pork

Chef John's Pumpkin-Braised Pork
  • PREP TIME
    15 mins
  • COOK TIME
    4 hrs 15 mins
  • TOTAL TIME
    12 hrs 45 mins
  • SERVING
    10 People
  • VIEWS
    63

Imagine succulent pork, infused with aromatic spices and braised to tender perfection within the sweet embrace of a roasted pumpkin. This dish is a stunning centerpiece for any autumnal gathering, offering a harmonious blend of savory and sweet flavors that will captivate your senses.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    63 mg
  • Fiber
    2 g
  • Protein
    20 g
  • Saturated Fat
    6 g
  • Sodium
    632 mg
  • Sugar
    8 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, combine the pork, shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper. Mix thoroughly to ensure the pork is well coated. Cover with parchment paper and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8+ hours)

02

Step

Preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

03

Step

Add the flour to the marinated pork and toss to coat evenly. Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the pork on all sides, about 3 minutes per side, to develop a rich crust. (20 minutes)

04

Step

Carefully cut the top off the pumpkin, creating a lid by inserting a knife at a 45-degree angle. Remove the lid and scrape out the seeds and fibers from both the lid and the inside of the pumpkin using a large spoon or ice cream scoop. (15 minutes)

05

Step

Line the bottom of a baking pan with parchment paper to prevent sticking. Place the pumpkin in the center of the pan. Stuff the browned pork into the pumpkin, then pour in the hard apple cider. Replace the pumpkin lid. (10 minutes)

06

Step

Bake in the preheated oven for approximately 4 hours, or until the pork is exceptionally tender. Check the liquid level periodically and add more cider as needed to prevent the pumpkin from drying out. (4 hours)

07

Step

Remove the pumpkin from the oven and let it rest for a few minutes. Brush the outside of the pumpkin with some of the rendered fat from the bottom of the pan to add richness and color. (5 minutes)

08

Step

To serve, carefully scoop the braised pork onto serving plates. Cut the roasted pumpkin into wedges and serve alongside the pork. Combine the remaining rendered fat with the cooking liquid from inside the pumpkin. Allow the sauce to rest for 3 to 5 minutes, then skim off most of the fat from the top. Spoon the flavorful sauce over the pork and pumpkin. (10 minutes)

For an even deeper flavor, consider searing the pork in bacon fat instead of olive oil.
If you don't have hard apple cider on hand, chicken broth or a dry white wine can be used as a substitute.
Serve with creamy mashed potatoes or polenta to soak up the delicious sauce.
Garnish with fresh herbs, such as parsley or thyme, for an extra touch of elegance.

Alan Emmerichmitchell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 21 Ratings)
Total Reviews: (5)
  • Lambert Grady

    Next time I'm going to add some diced apples to the pumpkin for extra flavor and texture.

  • Chad Shields

    The instructions were clear and easy to follow. Even though it takes a while to cook, it's definitely worth the effort.

  • Kristin Johns

    I substituted chicken broth for the apple cider and it still turned out great!

  • Forest Rodriguez

    I made this for Thanksgiving and it was a huge hit! Everyone loved the presentation and the flavor.

  • Regan Prosaccotremblay

    This recipe is amazing! The pork was so tender and the pumpkin added a wonderful sweetness.

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