Pumpkin Braised Pork | Chinese Nan Gua Shao Rou

南瓜烧肉

Pumpkin Braised Pork | Chinese Nan Gua Shao Rou — Home-styleNational home cooking.

Ingredients

• pork belly
• pumpkin
• light soy sauce
• dark soy sauce
• rock sugar
• fresh ginger
• neutral oil

Instructions

1. Cut pork belly into 3-cm cubes. Blanch in boiling water for 3 minutes. Drain and pat dry. (Pork surface firm and pale.)
2. Cut pumpkin into 3-cm wedges, remove seeds and stringy parts. (Pumpkin flesh is firm orange, no soft spots.)
3. Heat oil in wok. Add rock sugar, melt to amber. Add pork, toss to coat. (Pork coated in amber glaze.)
4. Add soy sauces, ginger. Pour hot water to cover. Bring to boil, then reduce to low. Cover and braise 30 minutes. (Pork tender, sauce reduced.)
5. Add pumpkin. Cook 10 minutes until pumpkin is tender but holds shape. Adjust seasoning. Serve. (Pumpkin soft but intact; sauce glossy.)