Recipe - Pumpkin With Pork

1 sl Thick bacon; minced
2 cup Fresh; peeled and cut or sliced up
(1/4inch pieces) pumpkin
1 md Yellow onion; peeled,
cut or sliced up
One half cup Chicken soup stock (see
recipe) or canned chicken
broth
1 pound Lean pork butt or shoulder;
cut into 1/8inch strips
One half teaspoon Ground cumin
Salt & pepper to taste

I would have trouble tracing this dish to the colonists, but it's a dish
that I enjoy ... and I think they would have enjoyed it as well.

In a frying pan or wok, saut‚ the bacon until it is transparent. Add the
pumpkin slices and onions. Stir around in the rendered bacon fat. Add the
broth. Cover and cook over medium heat until the pumpkin is tender, about
15 minutes. Remove the vegetables from the pan.

Reheat the pan and saut‚ the pork until done, about 5 minutes. Add the
vegetables to the pan and toss with the cumin, salt, and pepper. Cover for
just a moment so that the flavors may develop.

This dish should be treated as part of a kind of Chinese menu. Plan
several other vegetable dishes and add a bit of rice. Tom Jefferson would
approve!

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.