Pumpkin 880 g
Minced pork 280 g
Oil 1–2 tbsp
Seasoning:
Soy sauce 2 tbsp
Sugar 1 tbsp
Cheng Chi shallot sauce 2 tbsp
Rice wine 2 tbsp
Peel and deseed the pumpkin and cut into chunks.
Method:
1. Put 1–2 tbsp of oil in a pan over a medium-low heat. Once hot, add the minced pork and break it up.
2. Add all the seasoning and bring to the boil.
3. Add the pumpkin, stir to coat, then cover and braise over a low heat, stirring occasionally. About 10 minutes and it will be soft and cooked through.
4. Plate up and scatter over a little chopped spring onion.