Pork and Squash

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on March 25, 2020.



Pork and Squash

  • 1 tablespoon vegetable oil
  • 1 tablespoon diced ginger
  • 1 pound local pork belly, cut into bite-sized pieces
  • 1 medium long squash, diced
  • 1/2 cup chopped (1-inch pieces) green onion
  • 1 cup water
  • 1-2 tablespoons oyster sauce
  • 1 teaspoon dashinomoto (Japanese soup base available in Asian section)


  1. In a large sauté pan, heat oil on medium-high heat.
  2. Add ginger and brown.
  3. Add pork and brown.
  4. Add sauce ingredients and bring to a boil.
  5. Add squash and cook until soft.

Serves 4.

Approximate Nutrient Analysis per serving:
650 calories, 65 g fat, 23 g saturated fat, 85 mg cholesterol, 400 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 12 g protein


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I had been craving hyotan squash but have never cooked with it and so I found this recipe. I'm happier than ever that I did. Today I am X5 the recipe for tomorrow's church potluck. Delicious to da max!

by GypsyRaht on 8/6/2022