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Hawaiian Style Shoyu Pumpkin and Pork

Hawaiian Style Shoyu Pumpkin and Pork

kabocha pumpkin

Pumpkins or Kabocha are in season now and this is a great way to use them.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 lb pork cubed
  • 1 lb pumpkin cubed
  • 3 garlic cloves
  • 2 tbsp vegetable oil
  • 1/3 cup Aloha Shoyu (soy sauce)
  • 2 tbsp Shaoxing Wine
  • 2 tbsp of Hawaiian Honey
  • 1 1/4 cup chicken stock
  • 2 tbsp dried shrimp


  1. Wash your pumpkin and then microwave it for about 1-2 minutes to soften so that it will be easier to cut. Take out and discard the seeds and then cut away the skin of the pumpkin. Cut into cubes.
  2. In a pot, add vegetable oil and brown your pork. Add the shaoxing wine and garlic. (If you don't have shaoxing wine you can use sherry or just omit)
  3. Add your dried shrimp, shoyu, honey and chicken stock and bring to a boil. (You can use more honey if your pumpkin is not sweet enough)
  4. Then simmer for about 15-20 minutes until the pumpkin is fork tender. Serve with hot rice. 
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