Bi Do Xao Thit Heo (Stir Fried Pumpkin with Pork)

Method

1. Peel the pumpkin, remove the seeds and pith, wash and drain. Cut into pieces about 0.7 to 1cm thick so they cook evenly without breaking up.
2. Rinse 150g pork in lightly salted water, drain and slice thinly or cut into strips.
3. Peel and mince the shallot and garlic, and cut the spring onion into short lengths.
4. Marinate the pork with 1/2 tablespoon fish sauce, a little seasoning powder and pepper, mix well and leave for 10 minutes.
5. Set a pan over the heat with 2 tablespoons cooking oil and fry the shallot and garlic until lightly golden.
6. Add the pork and sear over medium heat until firm and starting to render, then lift it out and set aside.
7. Return the pan to the heat, add the pumpkin and stir fry over high heat for about 1 minute, turning gently.
8. Add 30ml water, season with 1 tablespoon fish sauce, a little seasoning powder, 1/2 teaspoon kOBE Monk Fruit Blend and pepper, cover and cook over low heat for 2 to 3 minutes until the pumpkin is just tender.
9. Return the pork to the pan, turn gently for another minute, adjust the seasoning, then turn off the heat and scatter over the spring onion.

Tips

• Cut the pumpkin about 0.7 to 1cm thick, since thinner pieces break apart when turned.
• Covering the pan over low heat at the end cooks the pumpkin through while keeping its bright golden color.
• Toss the pan to turn the pumpkin, since working it with chopsticks breaks the pieces.
• Cook the pork separately and lift it out, returning it at the end so it does not toughen.
• A full 10 minutes of marinating is what gives the pork its depth.
• Scatter the spring onion after the heat goes off to keep its green color.