Tuesday, July 12, 2011

Sauteed kabocha with pancetta, curry flavor カレー味のパンチェッタかぼちゃ炒め

I have posted Kabocha Hors d'oeuvres previously. This is another variation and is the best so far. This is based on a recipe from e-recipe but I made some changes.

I used the upper half of the kabocha where the meat is thinner than the bottom half. After removing the "guts" from the kabocha, I sliced it into 1/2 inch thick slices. Before sautéing, I microwaved it, covered, for 1-2 minutes or until just barely cooked.

I added a small amount of olive oil (1 tsp) to a frying pan on low heat and fried up chopped pancetta (the amount is arbitrary) until crispy and the fat is rendered. I set aside the crispy pancetta bits on a paper towel lined plate. I added the cooked kabocha slices in the same frying pan and fried them for one to 2 minutes each side on a medium flame until nice brown marks appeared. I added back the pancetta and seasoned it with Japanese curry powder (not too much), black pepper and salt (taste first, pancetta may be salty).

The combination of salty pork fat and curry flavor works very well with Kabocha. the only complaint is that while the skin is quite edible, the sharp contrast in consistency between the skin and meat of kabocha is not pleasant. I will remove most of the skin next time. A very nice drinking snack which will go well with any drink.

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