Local flavor by Li Wen Chang

If you’ve strolled through the Portland State or Shemanski Park farmers markets, you may have come across Li Wen and Jeff Chang, the husband-and-wife team behind Nom Nom. Their Taiwanese specialties from pillowy gua bao to rich beef noodle soup capture the comfort and soul of home cooking. This month, Mrs. Chang shares a dish that celebrates the season: braised pork with pumpkin, slow-simmered in soy, ginger, and spices until melt-in-your-mouth tender – the perfect start to the cozy days ahead.
 

Ingredients
1 lb pork belly or pork butt, cut into 2″ chunks
14 oz pumpkin, cut into chunks
3 slices fresh ginger (about ½”)
5 cloves garlic (or more*)
2 star anise pods (optional)
1 tsp chili flakes (optional)
1 tsp five spice powder (optional)
1½ Tbsp rice vinegar
½ cup soy sauce
1½ Tbsp sugar (white or rock)
1 cup rice wine**
1 cup water** (or more, enough to cover ingredients)
Green onions, chopped, for garnish
Sesame oil, to drizzle when serving

*Li doubles the garlic in her version.
**Or use all Shaoxing wine and skip the water/rice wine blend for richer flavor.

Directions
In a heavy pot, sear the pork until lightly browned. Add ginger, garlic, soy sauce, sugar, vinegar, rice wine, water, and optional spices. Bring to a boil, then reduce to a simmer. Cook for 1–2 hours, until pork is tender. Taste and adjust seasoning, more soy for saltiness, more vinegar for brightness. Add pumpkin chunks and simmer for 20–30 minutes, until soft. Garnish with chopped green onions and a drizzle of sesame oil. Serve hot.

Notes:
Substitute pumpkin with daikon, carrots, or potatoes for variety.
Reduce leftover braising liquid into a sauce, it’s excellent drizzled over steamed broccoli or rice.