Rich & Sweet Stewed Kabocha

• 350 grams Kabocha squash
• 1 Onion
• 100 grams Thinly sliced pork belly
• 10 grams Butter
• 2 tbsp each Sugar, sake, mirin, soy sauce
• 1/4 tsp - (to taste) Doubanjiang

1. Remove the seeds from the pumpkin squash, wrap in plastic wrap, microwave at 600 W for 4 minutes, and let cool.
2. After it has cooled, cut into bite-sized pieces.
3. Cut the onion in half and slice thinly, cut the pork belly meat into bite-sized pieces, heat the oil in a thick bottomed pot, and saute the pork belly meat and onions.
4. Once the pork belly meat has browned, add in the ingredients.
5. Add in the pumpkin squash as well, mix it all lightly together, cover with a drop lid, and stew over a low heat for 10 minutes.
6. Add in the butter, mix thoroughly, and turn off the heat.
7. Cover with a drop lid, and let sit until it cools to let the flavor soak in.
8. Here are some recipes I made using "My Sweet N' Spicy All-Purpose Dressing".

squash, onion, pork belly, butter, sugar, doubanjiang

Taken from cookpad.com/us/recipes/152399-rich-sweet-stewed-kabocha (may not work)