• 1 Schielke pork roast, rib or tenderloin, cut into bite-sized pieces
  • 1 chopped onlion
  • 1 cup sliced sweet pepper, any color
  • Thai seasonings: 5 T Thai curry paste, 3 T fish sauce, 3 T soy sauce, 1 T rice vinegar, 2 T minced ginger, 2 T minced garlic, 3 T brown sugar, 1 t pepper flakes, 1 T cumin
  • 2 T coconut oil
  • 2 cans coconut cream


  1. Pumpkin: cut a lid out of the pumpkin and clean out the inside. Put it into a roasting pan or dutch oven.
  2. Sauté the pork in the coconut oil until lightly browned, put in the pumpkin.
  3. Sauté the onion until soft, add to the pumpkin.
  4. Sauté the peppers 5 minutes, add to the pumpkin.
  5. Add the coconut milk and all the seasonings to the frying pan. Simmer until well blended. Add to the pumpkin and mix well. Put it in a 350 oven for 90 minutes to 2 hours. You want a well-browned shell and the mixture in the middle to be bubbling.
  6. To serve: scoop the Thai pork mixture onto cooked rice or rice vermicelli, then carve out a serving of the pumpkin. It should come away from the rind easily and will go very well with the pork and sauce.