Nan Gua Yu Mi Tang (Chinese Pumpkin And Corn Stew) - cooking recipe

Ingredients

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

Preparation

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.