Pork Hocks Soup With Japanese Kabocha Pumpkin - Creative Life

Pork Hocks Soup With Japanese Kachocha Pumpkin Ingredients: *2 pork hocks *1 Japanese Kabocha pumpkin *4 tablespoons chicken bouillon *2 teaspoons salt *1/4 teaspoon ground pepper *Olive cooking oil Preparation: *Pork Hocks: Buy pre-cut pork hocks (often sold on trays at the market). Blanch them in boiling water for one minute, drain and rinse the meat thoroughly, marinated it with a little salt and pepper. *Using an 8-quart pot, fill it 3/4 with water and bring to a boil. Add the pork hocks, bring back to a boil, then reduce the heat and simmer until the meat is tender—about 1 to 1½ hours. Add 1 teaspoon salt and 1/4 pepper. Cover the pot but leave the lid slightly open. Remember to skim off any foam to keep the broth clear. *Pumpkin: Slice off the shell, cut the squash in half around the stem, then use a spoon to scoop out the seeds and stringy center. Cut it into wedges or bite sizes as desired. *When the pork hock is just cooked through, add pumpkin in the soup pot and bring to a boil, reduce the heat to low and simmer until the pumpkin is just tender. Add 4 tablespoons of chicken bouillon, 1 teaspoon of salt, and a pinch of pepper. to skim off any foam to keep the broth clear. Adjust the seasoning to taste. Turn off the heat. Garnish with chopped green onion. Serve hot with other main dishes. Preparation and cooking by Creative Life.