This recipe incorporates pork, pumpkin and malabar spinach.  The trick with malabar spinach is to cook it very lightly so that it retains more shape and flavour.  If over-cooked, this vegetable can be insipid and mucilaginous.

Pumpkin freshly harvested on our farm:

Malabar spinach is a succulent leafy green which grows very well in Belize:

Take:

1lb pork meat (any cut)

and cut into 1/4 inch slithers.  Marinate meat for at least one hour in:

2 tbsp soya sauce

1 tbsp cornstarch

1/2tsp white pepper

Heat a skillet on high heat and add:

2 tbsp coconut oil

When the oil is hot add the following:

marinated pork meat (above)

and stir-fry until golden brown.  Next add:

1 medium onion, finely chopped

1 tbsp fresh ginger, finely chopped

10 to 14 bird pepper chillies, finely chopped (optional)

Fry the above for 2 to 3 minutes until the onions have browned

Next add:

2 cups of young pumpkin, cut into 1/2 inch cubes

salt to taste

Place a lid over the skillet and turn the heat to low.  Cook for 8 to 10 minutes until the meat is cooked and the pumpkin is tender.

Once cooked, remove the lid and add:

4 cups of malabar spinach, shredded coarsely

and mix thoroughly into the stir-fry.  Serve immediately.

Serves 2.  Serving suggestion with noodles.