1 hour 30 minutes
Ground black pepper
Peel the pumpkin from rough skin and viscera, cut into thin slices and simmer for half an hour over low heat in a mixture of water, sugar and vinegar. Remove the stewed pumpkin from the heat, drain the remaining broth.
Cut the pork into thin slices and marinate for half an hour in oil mixed with a pinch of chicory, salt and pepper.
Put the marinated pork into the mold, lay the pumpkin on top, finely chopped red pepper and put in the oven for half an hour, heated to 180 degrees. Remove, sprinkle with grated cheese and put again in the oven so that the cheese is baked with a crust.