Home-styleMedium 45 min serves 4

Pumpkin Braised Pork | Chinese Nan Gua Shao Rou

Name: Pumpkin Braised Pork | Chinese Nan Gua Shao Rou
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork belly; pumpkin; light soy sauce; dark soy sauce; rock sugar; fresh ginger; neutral oil

南瓜烧肉 · nán guā shāo ròu

家庭快手版 · Home version: Sweet pumpkin balances savory pork — autumn comfort food.

Pumpkin and pork belly is a classic autumn combination in Chinese homes. The pumpkin absorbs the pork fat, becoming sweet and creamy, while the pork gets tender and rich. This one-pot dish is the essence of fall cooking.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food

Ingredients

pork belly五花肉🛒 local400 g
pumpkin南瓜🛒 local300 g
light soy sauce生抽🏮 asian20 ml
dark soy sauce老抽🏮 asian10 ml
rock sugar冰糖🛒 local20 g
fresh ginger生姜🛒 local3 slices
neutral oil食用油🛒 local15 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut pork belly into 3-cm cubes. Blanch in boiling water for 3 minutes. Drain and pat dry.
五花肉焯水去腥
🔍 Look for 3 minutes
Visual: 肉块表面紧实发白。Pork surface firm and pale.
You know it's right when: Scum rises to surface; water turns cloudy.
2Cut pumpkin into 3-cm wedges, remove seeds and stringy parts.
南瓜去籽
🔍 Look for
Visual: 南瓜肉紧实橙色，无软烂。Pumpkin flesh is firm orange, no soft spots.
You know it's right when: Firm to touch, skin intact.
3Heat oil in wok. Add rock sugar, melt to amber. Add pork, toss to coat.
炒糖色
🔍 Look for Medium heat 2 minutes
Visual: 肉块裹上琥珀色。Pork coated in amber glaze.
You know it's right when: Caramel aroma; sugar bubbles turn amber.
4Add soy sauces, ginger. Pour hot water to cover. Bring to boil, then reduce to low. Cover and braise 30 minutes.
小火焖煮
🔍 Look for Low heat 30 minutes
Visual: 肉软，酱汁收浓。Pork tender, sauce reduced.
You know it's right when: Fork slides into pork easily; sauce coats spoon.
5Add pumpkin. Cook 10 minutes until pumpkin is tender but holds shape. Adjust seasoning. Serve.
南瓜后下防烂
🔍 Look for 10 minutes
Visual: 南瓜软而不散；酱汁光亮。Pumpkin soft but intact; sauce glossy.
You know it's right when: Pumpkin fork-tender; no raw taste.

Tips

· Add pumpkin last — it cooks faster than pork.
· Choose mature pumpkin for better flavor.
· Don't over-stir pumpkin to prevent mushiness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library