Indonesian minced pork with caramelised pumpkin and cucumber soup

This Asian-inspired dish combines soft minced pork and honey-caramelised pumpkin, served with a cooling cucumber soup. The recipe can be adapted for people with chewing or swallowing problems – without losing the intense flavours

Ingredients

Stewed pumpkin with egg

240g brown wholegrain rice
400g pumpkin
400g pork mince
4 eggs
2 tbsp soy sauce
1 tbsp honey or agave syrup
100ml olive oil
4 cloves garlic
fresh ginger (a small piece)

Cucumber soup

2 cucumbers (large)
1l chicken or vegetable stock
2 onions
salt and pepper
fresh coriander or parsley

Preparation

1. Peel the cucumbers and cut into chunks. Remove the seeds from the pumpkin and dice.
2. Peel the onion and cut into slices.
3. Peel the ginger and cut into medium-sized chunks.
4. Mix the garlic and the ginger into the olive oil – this mixture will form the base of the stew.
5. Boil the rice and leave to drain.

Method – cucumber soup

1. Fry the onion in a medium-sized saucepan in two tablespoons of the olive oil mixture.
2. Add the chicken stock and bring to the boil.
3. Add the cucumber and mix well.
4. Season with salt and pepper.

Method – stewed pumpkin with egg

1. Soft boil the eggs.
2. Fry the pumpkin cubes and the pork mince in a pan in two tablespoons of the olive oil mixture.
3. Add the honey and gently caramelise.
4. Add the soy sauce and stew until cooked.

Nutritional info

Nutrition per 100g

Energy…………………………………………………83kcal/346kJ

Proteins……………………………………………………………….4.0g

Total fat……………………………………………………………….4.6g

Saturated fat …………………………………………………1.5g

Monounsaturated fat ……………………………….1.5g

Polyunsaturated fat……………………………………0.6g

Cholesterol ………………………………………………….. 32mg

Carbohydrates………………………………………………..6.2g

Sugars……………………………………………………………..1.2g

Fibres………………………………………………………………….. 0.7g