Pumpkin with Pork Ribs (Oriental Style)

1. Empty the medium size pumpkin as the final container. Cut a round circle out from the top, save it as the cover. Scoop out the seeds, save them to roast for snacks.

2. Cut another pumpkin into chunks – more or less the same size chunks as the pork ribs. Chop garlic and green scallion.

3. Heat 1 liter of vegetable oil and then deep fry pumpkin chunks and pork ribs separately until they change color (fry pumpkin first.) Remove pieces from the oil when they are done cooking and repeat with the remaining pumpkin and ribs.

4. Leave 0.5 oz of oil in pan, and drain the rest (you can save the rest for future use if you want). Add chopped garlic and fry over medium heat until it’s golden. Then add in the fried pumpkin and pork ribs, as well as the chicken broth, salt and pepper. Cook for an hour until the pork can be easily poked through by a chopstick.

5. Remove the cooked ingredients into the emptied pumpkin. Add sliced green scallion and sesame seeds for garnish.