With all love to Chef John at Food Wishes, ASG had a slightly different perspective on his Pig in a Pumpkin with our own version here. The most obvious additions are its thick gravy, additional spices, and tips on how to use the rest of your ingredients - not wasting a thing!
Our version may take a bit more time, but you'll be (additionally) happy with the flavors and the yield:
Pig in a Pumpkin
Chicharron / Rendered Pork Oil
Gravy
Leftover Pork
Baked Pumpkin Seeds
Soup Bone(s)
Pig in a Pumpkin & Gravy
6 pounds of pork shoulder - boned is fine with us
1 thinly sliced shallots
1 half yellow onion, sliced
1 tbsp kosher salt
1 tbsp fresh rosemary
2 tsp fresh ground pepper
1 tsp fennel seeds
1/2 tsp dried thyme
1/4 tsp cayenne pepper
2 leaves fresh sage
2 sprigs fresh thyme
2 heaping tbsp all-purpose flour - 1/2 for coating, 1/2 for gravy
1 tbsp olive oil / 1 tbsp pork oil
1 two-handed pie pumpkin - look for aesthetics
1/2 cup apple cider vinegar
1 box brown mushrooms - clean well, cut in half
1/4 cup of heavy whipping cream
Spoonful of prepared garlic, minced
2 pats of butter
Prep pork - typically two large butcher pieces. Cut away hard fatty shell into chicharron-sized chunks, set aside. Cut tendons, feel for any hard flaps to cut away. Cut prepared pork into 4 x 4" squares, alternate cuts so they will fit the uneven cavity of the pumpkin.
Place pork into a stainless steel bowl, add shallots, yellow onion, salt, rosemary, ground pepper, fennel seeds, cayenne, fresh sage. Cover with plastic wrap and put to fridge while you prep and cook other ingredients - about 1.5 hours or more. Overnight can be done, but I get too anxious.
Chicharron / Rendered Fat
As you are now allowing the pork to set, take all of your fat pieces. Start a high walled pan over medium heat. Set all the fat as flat as possible in the pan, and, very simply, allow it to simmer on medium heat for about forty minutes - watching closely and turning so that all the white of the fat turns brown. You are creating a large amount of rendered oil, and, as you thoroughly cook the fat, chicharron. You will know when its done when it has that familiar crackly, brown look.
Never season while frying, you'll dirty your oil. Turn off the heat when done, and, over paper towels, set the chicharron and top with salt and pepper. We also like a bit of pickle powder.
Allow the oil to cool, then transfer to a clean mason jar. Cover and use as needed.
Olive Oil and Fresh Rosemary Pumpkin Seeds
Take your pumpkin seeds from your processing, and clean them over cool water until the slimy feeling is gone. Allow to drain and then air dry - about two hours.
Pre-heat your oven to 175F.
In a baking pan, run a little olive oil through your fingers and oil the bottom of the pan. Distribute the seeds across it and season with light salt.
Bake the seeds at 175F for about an hour - watching. Shift them around the oven about three times in that time. They will turn brown, remove as soon as it hits that light brown - they will brown even more after you remove.
Once cooled, add a bit of olive oil, salt to taste, and some fresh rosemary. Serve.
Back to Pig in a Pumpkin
You've timed the pork brining to your next steps...then...
Pre-heat oven to 350F / 175c.
Prep pumpkins. Clean pumpkins exterior thoroughly. Cut off stem by going out about 3.5" from the stem and, at a 45 degree angle, cut around, similar to what you would do with a carving pumpkin top. Clean the stem top on the bottom of its viscera. Shave out all of the seeds and viscera. Set seeds aside.
Rinse out interior and allow to dry, upside down, while you prep rest of ingredients.
Take out your pork. On medium heat, start your olive oil and rendered pork fat. Make a plate with the flour, dried thyme, fresh pepper. Coat the pork, and work around the onions. You will have onions and some juice at the bottom of the bowl. Fry the coated pork until you achieve a nice golden brown coat around it, but do not cook too long - keeping in mind more of that cooking will happen in the oven.
After you've cooked all your pork, set it aside and it will cool. Turn your pumpkins over to continue air drying while you make the gravy.
Clean your brown button mushrooms
Pork Leavings Gravy with Shallots, Onions, Fresh Thyme and Heavy Whipping Cream
ASG found a delicious fond warming the bottom of our frying pan. After our careful cooking of the pork, a leaving of oil, pork, flour - we will add the bowl of leftover onions, minced garlic. Add vinegar and reduce. After three minutes, add the cup of flour. Mix until well mixed, probably not longer than a minute or so. Add the heavy whipping cream and stir with a whisk until well blended. You will have a delectable gravy in about a minute. Set aside to cool.
Back to the Pig, and the Pumpkin
I've lost track, is the oven still on? If not, turn it to 350F.
Soup Bone
If you have leftover pork shoulder bones, and they are of a size larger than a fist, wrap it loosely in aluminum foil and toss in the oven while you prep and cook the pumpkin.
Take out after two hours and allow it to cool on the stove. Set aside. You could use this for a soup bone later.
Back to the Pig
Now for assembly. You will take your cooked pork, and add a first layer at the bottom of the pumpkin. Add a layer of gravy. Add another layer of pork, then top with gravy until you are within about 1.5 inches to the top - this will give it some headroom should it expand.
Slather the pumpkin in a bit of the rendered pork fat. Not too much.
Place your filled pumpkin on a layer of foil, on a deep baking pan, to collect juices.
Now, this is where we vary even more from Chef John's recipe - we heard 4 hours at 350F. We think that, depending on the side of the pumpkin this will wildly vary. You want to have a well cooked pork mixture, and a fairly attractive pumpkin.
We say to cook for 2 hours, then check every 30m. The pumpkin should look well cooked and not overly brown. It should resemble a baked gourd, nicely browned skin, almost peeling. If it goes dark, it could start developing a burnt smell, edges may char. That's, um, too long. 2.5 hours felt about right. The edges will be soft to the touch - be careful it'll be hot.
When you feel its done, remove and allow to rest for 15-20m. Cut carefully, it'll be hot. Slice like a pie and serve each section.
We served with baked carrots and creamed corn.
Chef John says, "Enjoy!" in his sing-songy way. He's the man!
Thanks for visiting allstreetsgourmand.com - please troll around for more ideas.
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