Braised Pork Belly with Pumpkin

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30 minTotal time
mediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Rice wine Use an equal amount of water for a milder, alcohol-free result.
  • Green onions Use a little finely sliced chive for a similar fresh garnish.
  • Vegetable oil Use an equal amount of neutral canola oil.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein12 g
Carbohydrates24 g
Fat32 g

Fiber 2 g · Sugar 11 g · Sodium 850 mg

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A delightful fusion of tender, sweet braised pork belly paired with the rich, nutty flavors of pumpkin. This dish combines the savory depth of traditional 红烧肉 with the earthy sweetness of pumpkin, creating a comforting meal perfect for any occasion.

Steps

  1. Heat the vegetable oil in a pan over medium heat.
  2. Add the diced pork belly and sauté until browned on all sides.
  3. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  4. Add the soy sauce, sugar, and rice wine, stirring to coat the meat.
  5. Pour in the water and bring to a simmer.
  6. Add the cubed pumpkin and season with salt and pepper.
  7. Cover and cook on low heat for about 20 minutes, or until the meat is tender and the pumpkin is soft.
  8. Serve hot, garnished with chopped green onions.

Tips for Braised Pork Belly with Pumpkin

  • Look for glossy, lightly thickened sauce that clings to the pork; the pumpkin should be soft but still hold its shape.
  • Cut pumpkin into evenly sized cubes so the pieces soften at a similar pace.
  • Keep the simmer gentle; vigorous bubbling can break up the pumpkin before the pork becomes tender.

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and gentle structure complement the savory pork and sweet pumpkin without overwhelming the dish.

0% option: Chilled sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the pumpkin may soften further.

Frequently asked questions

How can I tell when the pork is tender?
It should yield easily when pressed with a fork, without feeling tough or chewy.

What should the sauce look like when it is ready?
It should look glossy and lightly coat the pork and pumpkin, rather than seeming watery.

Can I make this ahead?
Yes. Refrigerate it promptly after cooking and reheat until steaming hot before serving; the pumpkin may become softer.
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