Prep 20 mins
Cook 1 hr 15 mins
This seasonal recipe is from a family friend.
- 1 1⁄2 lbs pork loin
- 5 cups peeled pumpkin or 5 cups kabocha squash, 1-inch cubed
- 2 large carrots
- 1 medium onion
- 2 ears corn
- 1 quart chicken stock
- 1 quart water
- 1⁄2 cup shaoxing wine
- 5 slices ginger, smashed with the flat side of a knife
- 1 1⁄2 teaspoons salt
- Cut the pork into 1 inch cubes. Slice the carrots into 1 inch segments. Chop the onion. Trim the ends of the corn and cut each ear into 3 segments.
- Bring the chicken stock, water, and shaoxing rice wine to a boil in a large pot. Add all the remaining ingredients and when it boils again, reduce heat and simmer for 1 hour. Remove the ginger slices with a slotted spoon and serve.