Back in Hong Kong, when autumn arrived, the markets were filled with bright golden Japanese pumpkins. My mum always said, “Pumpkin is naturally sweet — kids will love it.” She used to cook it until soft and creamy, then stir-fry it with minced pork. The fragrance would spread through the whole home.
Now in my own kitchen, I cook the same dish for my daughter. Watching her enjoy it with pumpkin on her cheeks, I realized something — the simplest dishes often carry the longest stories. They taste like home.
Pumpkin & Minced Pork (Soy-Braised) Recipe
Ingredients
Seasoning
做法
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Sauté aromatics
Heat oil in a pan. Add ginger, garlic, onion and shallot. Stir-fry until fragrant.
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Cook the minced pork
Add minced pork and stir-fry until it turns white and slightly releases fat. Remove and set aside.
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Cook the pumpkin and combine
In the same pan, add the pumpkin chunks and water (just enough to cover halfway). Simmer for 5 minutes. Return the minced pork to the pan. Cook for another 5–10 minutes until pumpkin becomes soft.
Add soy sauce, oyster sauce, sugar, and white pepper.
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Stir well and serve.
