Stuffed pumpkin with pork and rice

1 kg pork (including shoulder cap and bacon), cut into cubes 2 cups basmati rice (280 g) salt pepper 1 tbsp ground cinnamon 2 bay leaves 1 large orange pumpkin (or 2 smaller) ½ cup white wine 1 tbsp ground coriander olive oil for sautéing 1 onion, finely chopped 2 red mushrooms

Cut a small “lid” from the top of the pumpkin and remove the seeds.

In a pot, heat olive oil and sauté the pork and chopped onion until golden. Add the cinnamon, coriander and bay leaves. Deglaze with the white wine.

In a second small pot, add olive oil and sauté the mushrooms. Once golden, add the basmati rice, salt, pepper and 1 cup of water.

Transfer the rice into the pumpkin and top with the sautéed meat.

Wrap the pumpkin with parchment paper and aluminum foil.

Bake in a preheated oven at 170°C for about 1½ hours.

Serve by opening the lid and scooping some of the soft, roasted pumpkin flesh along with the filling.