Chinese 5 Spice, Hoisin, Gochujang, 🎃Pumpkin purée & Tahini, Cheap & Bougie Fall RecipePumpkin Spice

Pumpkin Spice, in this case spicy pork with 5 spice which has cinnamon and clove. Those Chinese warm spices and hoisin are the base for Char Siu pork, so they were a natural with pumpkin. Gochujang seemed like the perfect addition to give those warm spices a kick “It’s all about The Glaze”, Peter used to love to say. He used to say it kinda dirty too, he was 100% right. I wanted to make that pumpkin purée extra special, Tahini! It’s like adding sesame peanut butter to pumpkin purée. Mangia!
Spicy Pork and Pumpkin Chef Inspired Events
2lbs pork loin roast
4 cups water
3T salt
10-12 black peppercorns
3 garlic cloves
2T molasses
1 lg red onion
1 lg apple
1 c chicken stock
2T cold butter
Glaze
2T hoisin
1-2T gochujang
2T water
Pumpkin pureé
1.5-2lbs kuri squash
1 head garlic
1T evoo
1t salt
1/2c tahini paste

[@joelbuchanan471]

SO now I see how to use the Chinese 5 spice. That looks delicious and not too hard to do. I think I can follow those steps. Brine seems to lock in the moisture. Good idea. Thanks for sharing this recipe and technique.

[@chefinspiredevents459]

@@joelbuchanan471 You’re very welcome. Hope you join our little group here on RUclips