Curry Butternut Squash with Pork Belly Ingredients 1 medium-sized butternut squash Olive oil Ground black pepper 1 large onion, finely chopped 3 cloves garlic, minced 1 cup diced tomatoes 1/2 kilo pork belly, cut into bite-sized pieces 2 tablespoons fish sauce 3 tbsp curry powder 2 cups water 1 cup coconut milk 18 kg snow cabbage, sliced 2 pieces red bell pepper, sliced Instructions Preparing the Butternut Squash Preheat your oven to 190°C. Drizzle the diced butternut squash with a generous amount of olive oil and season with ground black pepper. Bake in the preheated oven for 45 minutes or until the squash is tender and slightly caramelized. Cooking Steps 1. In a medium-sized pan, sauté the finely chopped onion in olive oil until it becomes soft and translucent. 2. Add minced garlic and continue to sauté until both are golden brown. 3. Introduce the diced tomatoes to the pan, cooking until they break down and form a flavorful base. 4. Add the bite-sized pork belly pieces to the pan, season with fish sauce, and continue tossing until the meat is golden brown. 5. Dissolve curry powder in 2 cups of water, creating a fragrant curry base. 6. Pour the curry mixture into the pan, allowing the flavors to meld. 7. Simmer for approximately 30 minutes or until the pork is tender. 8. Integrate the baked butternut squash into the curry, providing a sweet and savory balance. 9. Pour in the coconut milk, add shredded cabbage and sliced red bell pepper. 10. Mix everything together and let it cook for an additional two minutes to mix the flavors.
just when i thought i am full but seeing your recipe, i think i was wrong, i’m super hungry now 😂wow, i can’t pack my clothes as organized as that, kudos sis! enjoy your travel 🎉
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Curry Butternut Squash with Pork Belly
Ingredients
1 medium-sized butternut squash
Olive oil
Ground black pepper
1 large onion, finely chopped
3 cloves garlic, minced
1 cup diced tomatoes
1/2 kilo pork belly, cut into bite-sized pieces
2 tablespoons fish sauce
3 tbsp curry powder
2 cups water
1 cup coconut milk
18 kg snow cabbage, sliced
2 pieces red bell pepper, sliced
Instructions
Preparing the Butternut Squash
Preheat your oven to 190°C.
Drizzle the diced butternut squash with a generous amount of olive oil and season with ground black pepper.
Bake in the preheated oven for 45 minutes or until the squash is tender and slightly caramelized.
Cooking Steps
1. In a medium-sized pan, sauté the finely chopped onion in olive oil until it becomes soft and translucent.
2. Add minced garlic and continue to sauté until both are golden brown.
3. Introduce the diced tomatoes to the pan, cooking until they break down and form a flavorful base.
4. Add the bite-sized pork belly pieces to the pan, season with fish sauce, and continue tossing until the meat is golden brown.
5. Dissolve curry powder in 2 cups of water, creating a fragrant curry base.
6. Pour the curry mixture into the pan, allowing the flavors to meld.
7. Simmer for approximately 30 minutes or until the pork is tender.
8. Integrate the baked butternut squash into the curry, providing a sweet and savory balance.
9. Pour in the coconut milk, add shredded cabbage and sliced red bell pepper.
10. Mix everything together and let it cook for an additional two minutes to mix the flavors.
I love the squash and pork recipe😊❤
just when i thought i am full but seeing your recipe, i think i was wrong, i’m super hungry now 😂wow, i can’t pack my clothes as organized as that, kudos sis! enjoy your travel 🎉
Wow, the squash and pork recipe looks delish! Have fun in Ilocos! 🖤🖤🖤
hi ate, yes masarap po talaga, u can try the recipe 😄 thank you po
Very good
thanks! 🥰
Wow ang ganda po ng vlog nyo 😊,new subscriber po ❤
thank you po
First comment yahooo
thank you