Thai Recipe - Pumpkin Braised With Pork, Lemongrass and Basil

Pumpkin with lemongrass, basil and pork

This was my breakfast.

I have to admit that my habits have changed, and I am not referring to wearing new garments handed down from the internet monk that lives around the corner.

Breakfast is no longer a heart attack platter of eggs, bacon and sausages bursting with flavour, goodness and saturated fat.

Nor is it a case of fighting my way through a bowl of woody cereal spoon by spoon.

Breakfast is more like a brunch, and my fat cadaver is normally up and around, arms outstretched by around 5.30 or 6am ready to do things.

The first meal is about 8am to 9am depending on prep time, and is tasty and memorable.

I suspect that I am being plyed with variety by my in-laws due to the great interest I show in culinary proceedings - but I rarely have the same dish repeated.

OK, the context setting is over, and we're not going to get into my showering or personal habits. You can do this for lunch and dinner - I would not recommend that you serve it for breakfast as it is a bit strange to Western tastes.

Lets get on with the recipe.

Pumpkin braised with blah blah blah has one important rule.

It has to be a sexy pumpkin.

I don't mean one that is free of warts and shaped like Scarlett Johansson.

I mean one that has a deep rich orange interior and a soft texture and awesome taste.

In Australia, we have a Queensland Blue. It is big, pale and a bit bland. It makes terrible soup.

Don't use that one.

A common but great variety that can be used is called a 'jap pumpkin' or "kabocha'. This is the one to use.

It is funny how some people write recipes, and others follow them religiously, omitting the most important thing of all - the right ingredient. This is the one we want. http://en.wikipedia.org/wiki/Kabocha

That said, lets get on with it.

Ingredients

• kabocha or jap pumpkin - half each
• pot of water - 2 litres / 3 pints
• lemongrass crushed slightly & tied into a knot 1 stick
• boneless pork (or could use chicken on the bone) 250 grams or 1/2lb
• dry red chilli - to taste. Only you know.
• garlic, fresh. 4-6 cloves
• basil leaves - 1 cup or 20-25 leaves
• salt 1 tsp+ (should be to taste)
• sugar 1/4 tsp

Method

1. Put the pot of cold water on the stove with the lemongrass knot in it
2. Add the chilli and garlic to taste.
3. Peel and dice the pumpkin into cubes that can easily fit into your spoon
4. Add pumpkin and pork to the pot and bring it to a slow simmer
5. Season with salt until it tastes good - add a little sugar a pinch at a time to give it body & full flavour
6. Cook until pumpkin is soft enough to eat.
7. Stir fresh basil leaves in. Serve.

This is such a good dish - coupled with the fact that it is easy to prepare and healthy too.

Shane Brierly is a professional chef from New Zealand who has been travelling the globe for the last six years cooking, eating and discovering. He prefers the "path less travelled" and is currently living in South-East Asia blogging new foods, experiences, sights and ingredients. Shane can be found at http://chef-a-gogo.com and is happy to answer any questions or respond to feedback left in the comments section. He loves teaching people how to cook, and is passionate about fresh food, quickly and simply prepared.

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