Last Updated on February 17, 2025 by Simon Fan
Kabocha is one of my favorite varieties of winter squash. At farmers’ markets and grocery stores, you can easily recognize Kabocha by its round, squat shape and knobbly, dark-green skin with light-green strips. Inside the skin, which is edible, its yellow-orange flesh has a wonderfully sweet, nutty flavor and smooth, creamy texture when cooked, similar to a baked sweet potato.
Braising or simmering kabocha in a flavorful cooking liquid is a great way to bring out its delightful taste and texture. Here, I’m using the Chinese “red cooking” (红烧) method by flavoring the braising liquid with soy sauce, sugar, Shaoxing wine, and ginger. Whole garlic cloves, which turn sweet and buttery after braising, add oomph to the squash without overpowering it.
I’ve added a few slides of pork belly to the braise to make it a main dish. You can swap the pork with plant-based protein or leave it out for a vegetarian version.
Braised kabocha with garlic cloves and pork belly
Serves 2
Ingredients
11 oz (310 g) skin-on, seeded kabocha
4 oz (115 g) pork belly
Braising liquid
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon Shaoxing wine
¾ cup (180 ml) water
2 tablespoons vegetable oil
10 large garlic cloves
1-inch (2.3 cm) piece of ginger, sliced
Salt and pepper
1 scallion, thinly sliced
Directions
- Cut the squash into bite-size pieces, about 2 inches (5 cm) long and ½ inch (1.3 cm) thick. Cut the pork belly into ¼-inch (6 mm) slices.
- Combine all the ingredients for the braising liquid in a bowl.
- Heat the oil in a medium pot over medium-high heat. When the oil starts to shimmer, add the pork, garlic, and ginger and stir-fry until fragrant, about 1½ minutes. Add the squash and continue to stir-fry for 1 minute. Add the braising liquid, stir to combine, and turn the squash pieces to ensure their skin sides are covered by the liquid. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook until the flesh and skin of the squash are tender, about 20 minutes (do not overcook).
- Adjust the seasoning with salt and pepper, garnish with the scallion, and serve.
