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Recipes

Pork Patties with Pumpkin

2 Servings

Approximately 45 minutes

INGREDIENTS

  • 600 ml

    Swanson Clear Chicken Broth

  • ½ (550g)

    Pumpkin (peeled and deseeded)

  • 200 g

    Minced pork

  • 1 tsp

    Minced ginger

  • As needed

    Cornstarch mixture (for thickening)

  • 15 g

    Coriander

  • 1 tsp

    Swanson Concentrated Chicken Stock

SEASONING

  • 1 tsp

    Salt

  • ½ tsp

    Sugar

  • Some

    Sesame oil and white pepper

INSTRUCTIONS

Step 1:

Prepare the ingredients:

  • Cut the pumpkin into 9 pieces (about 1 cm thick, 8 cm long, and 2 cm wide). Set aside.

Step 2:

Marinate the pork:

  • Combine the minced pork and minced ginger. Mix well until the pork becomes slightly sticky.

Step 3:

Steam the pumpkin and pork:

  • Arrange the pork and pumpkin in a deep plate. Pour in Swanson Clear Chicken Broth until it just covers the ingredients.
  • Steam over water for 30 minutes, until tender and fully cooked. Remove and keep warm.

Step 4:

Prepare sauce and serve:

  • Remove the ingredients and reduce the remaining liquid until about one-third remains. Add the seasoning and thicken with the cornstarch mixture. Pour the sauce over the pumpkin and garnish with coriander.

Tip: Choose small, firm greenhouse-grown mini pumpkins for the best texture.