After browning the pork I stuffed as much pork as would fit into the pumpkin and added the stew sauce and some extra apple cider for the braising liquid then cooked as directed. Since I had pork and an extra pumpkin on hand I gave it a try. In a mixing bowl, combine pork, 1 tablespoon of sherry and 1 tablespoon of soy sauce; mixing well. Reduce heat; simmer for 15-20 minutes; until pumpkin … Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. In a wok over high heat, stir fry pork in oil until browned. The seasonings and braising liquid were from the stew recipe. Put pork in a bowl and mix with some salt, pepper, & vinegar. Add pumpkin, stock, remaining sherry and soy sauce; stirring to coat. Season the stew with salt and pepper and serve it with the rice. In the meantime, smash 5 cloves of garlic and brown both sides, without the skin, in some oil in a pot big enough for however much pumpkin you want to cook – possibly ½ of a pumpkin. Let stand for 5 minutes to marinate. Add sugar, bring to a boil.