• Pumpkin150g (about 1/6 of a small pumpkin)
• Pork (belly or diced)100g
• ★Soy sauce2 tbsp
• ★Sake2 tbsp
• ★Sugar2 tbsp
• ★Doubanjiang (spicy bean paste)1/4 tsp
• ★Ground sesameto taste

1. 1

   Slice the 150g pumpkin into 3-5mm thick slices.

2. 2

   Mix 2 tbsp soy sauce, 2 tbsp sake, and 2 tbsp sugar well together. Divide into two equal portions—one for marinating and one for finishing.

3. 3

   Cut the 100g pork into bite-sized pieces and marinate in the marinating sauce to season.

4. 4

   Heat oil in a frying pan and stir-fry the pumpkin over low to medium heat for about 5 minutes until cooked through. Remove and set aside.

5. 5

   Add a little more oil to the pan and stir-fry the marinated pork.

6. 6

   Return the pumpkin to the pan with the pork and stir-fry lightly together. Add the finishing sauce and 1/4 tsp doubanjiang, and coat everything evenly.

7. 7

   Once the sauce is well coated throughout, turn off the heat. Transfer to a serving dish and sprinkle with ground sesame to taste. Serve.

The amount of doubanjiang and the sweet-spicy balance can be adjusted to your preference. You can omit the doubanjiang if you prefer less heat, or substitute gochujang for a different flavor profile.

• Calories310 kcal
• Protein7.2 g
• Fat18 g
• Carbs21 g
• Sodium1.6 g