Red Curry Pumpkin and Braised Pork

Red Curry Pumpkin and Braised Pork, Recipe by Ed Roehr. Photo by Debbie Cunningham

Red Curry Pumpkin and Braised Pork

Chef Ed loves the classic fall combination of slowly braised pork and roasted pumpkin. Kabocha pumpkin (or squash) is denser than traditional pumpkin and more satisfying. His secret ingredients: membrillo, a quince paste popular in Spain, and black vinegar, an Asian staple. A thick jelly made of quince and sugar, dulce de membrillo thickens the stock while adding a subtle fruity sweetness. With a complex earthiness, black vinegar does more than balance the fruit.
Course Appetizer, Main Course, Soup


  • 1 small red kabocha pumpkin, seeded and cut into wedges
  • 3 pounds pork shoulder, cut into tennis ball-sized chunks
  • Salt and pepper, to taste
  • Oil
  • 1 piece lemongrass
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 cups orange juice
  • 2 cups vegetable or chicken broth
  • 1 tablespoon black vinegar
  • 1 cup membrillo (quince paste)


  • Preheat oven to 325 degrees F. Spray cookie sheet with cooking spray. Place pumpkin wedges on prepared cookie sheet and place in oven. Roast until pumpkin is fork tender, at least 1 hour. Pumpkin may be roasted in advance or at same time as pork is braised. Season pork shoulder chunks with salt and pepper.
  • Over medium heat, brown seasoned pork shoulders in a small amount of oil in large, heavy, oven-proof Dutch oven or pan. Add herbs to pan and brown along with pork shoulders. Add orange juice and broth. Cover and put pork in preheated oven. Braise in the oven until fork tender, around 3 hours. Return pork to stovetop.
  • Over medium heat, thicken braising liquid with membrillo. Add black vinegar. Cut roasted pumpkin into chunks and add to the pork.
  • Serve hot.