Pork and pumpkin are quite a common Chinese combination. That must have something to do with the wonderful pork fat, which makes just about everything taste better. You can make this with larger cuts, such as shoulder or ribs, but mince means this is the quickest of braises and perfect for a speedy weeknight supper. It has all the warmth and comfort of a stew without the associated consumption of time and power. You’ll need a wok (or large frying pan) with a lid.
Prep 15 min Cook 30 min Serves 4 as part of a family-style dinner
200g pork mince – the fattier, the better
For the pork marinade ½ tsp sugar A pinch of salt 1 tsp neutral oil – I use sunflower ¼ tsp white pepper ½ tbsp potato starch, or corn starch ½ tbsp light soy sauce 1 tsp sesame oil
For the pumpkin 2 tbsp neutral cooking oil 2-3 garlic cloves, peeled, crushed and minced 2-3 slices fresh ginger, peeled 2 tbsp Shaoxing wine, or dry sherry 2 tbsp light soy sauce 1 tbsp oyster sauce Sugar, to taste 600-700g peeled and deseeded pumpkin, cut into largeish chunks 2⅓ tbsp potato starch slurry, or corn starch slurry– that is, 1 tsp starch mixed with 2 tbsp water Chopped spring onions, to garnish
Put the pork mince in a bowl with all the marinade ingredients and a tablespoon of water, then mix well to combine and make sure all the flour gets fully absorbed.
Put the oil in a wok or large frying pan on a medium-high heat, add the garlic and ginger, and stir-fry for about a minute, just until they’re fragrant. Add the pork mince and stir-fry, breaking up any lumps with a spoon or spatula, for about five minutes, until cooked and golden all over. Stir in the Shaoxing wine, soy sauce and oyster sauce, then add sugar to taste and to balance the flavours.
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Add the pumpkin to the mix, then pour over 500ml just-boiled water and bring to a vigorous bubble. Cover the wok, turn down the heat to a gentle simmer and leave to cook for 15-20 minutes, or until the pumpkin is softened to your liking.
Stir in the potato starch slurry, to thicken the cooking juices, then plate and garnish with the chopped spring onions. Serve with steamed rice.
