Ingredients

The following ingredients have 4 Servings
  • 1 lb pork belly (or pork with some fat), (chopped thinly)
  • salt and pepper
  • 4 cloves garlic, (peeled and chopped)
  • 1 onion, (peeled and chopped)
  • 2 roma tomatoes, (seeded (optional) and chopped)
  • 1 cup water, (or more as needed)
  • 1 1/2 lb butternut squash, (sliced into cubes or bite-size pieces)

Instruction

  • Heat the wok or skillet to medium for a couple of minutes. Add the pork pieces. No need to add oil, since the pork would release its fat. Season with salt and pepper, to taste. Cook the pork until nicely browned all over.
  • Add the garlic and onion and cook until the onion has softened about 3-4 minutes. Add the tomatoes and cook for another couple of minutes.
  • Pour in the water and deglaze the pan. Bring to a boil, then cover and simmer on low until the pork is fully tender about 20 minutes or so. If it dries, simply add a little more water.
  • Uncover and add the butternut squash; cover and cook until the butternut squash is tender about 10 minutes or so. Taste and adjust the seasoning with more salt and pepper, if needed. Alternatively, use some soy sauce or fish sauce for more flavor. Serve with rice on the side.