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Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron's episode on Cooking Hawaiian Style.

Posted By: As Seen on OC16
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Prep Time: 15 | Cook Time: 2+ hours | Ready In: 2+ hours
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US Metric

Crispy Pork Belly

1 lb. Pork Belly
6 cloves Garlic
1 tablespoon Black Peppercorn
3 Bay Leaves
2 tablespoons Salt


Kabocha Puree

1/2 Kabocha sqaush, seeds removed
Marscapone cheese to taste
Salt to taste
1 tablespoon butter


Balsamic Reduction

2 cups balsamic vinegar
3/4 cup brown sugar
1 cinnamon stick
2 star anise

Cooking Process:

Pork and Squash

Preheat Oven to 350 degrees.
Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.


Kabocha Puree

Preheat oven 350 degrees
Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use


Balsamic Reduction

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.



When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

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Reviewed on: Jun 2, 2015 By