Pan-Seared Ginger-Chili Pork Patties on Velvety Miso-Acorn Squash Mash with Sesame-Charred Baby Bok Choy

Preheat your oven to 400°F (200°C). Wash the 2 acorn squash, cut them in half lengthwise, and use a spoon to scrape out the seeds and stringy pulp.

Brush the cut sides of the acorn squash with 1 tbsp neutral oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until the flesh is tender and the edges are deeply caramelized.

While the squash roasts, prepare the aromatics: peel and finely grate the 3-inch piece of ginger; mince the 4 cloves of garlic; finely slice the bunch of scallions (separating white and green parts); and roughly chop the 0.5 bunch of cilantro.

In a large mixing bowl, combine 1.5 lbs ground pork, 1 tbsp of the grated ginger, half of the minced garlic, 0.5 cup panko breadcrumbs, the white parts of the sliced scallions, and 2 tbsp of the chopped cilantro. Season with 0.5 tsp salt and 0.5 tsp black pepper. Mix gently by hand until just combined and form into 10 even-sized patties, about 3/4 inch thick.

Prepare the glaze by whisking together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp chili garlic sauce, and 2 tbsp rice vinegar in a small bowl. Set aside.

Heat 2 tbsp neutral oil in a large stainless steel or cast-iron skillet over medium-high heat. Once shimmering, add the pork patties. Sear for 4-5 minutes per side until a deep golden-brown crust forms and they are cooked through. Remove the patties from the pan and set aside on a plate.

Reduce the skillet heat to medium-low. Pour the prepared soy-maple glaze into the pan, scraping the bottom to release the savory browned bits (fond). Simmer for 1-2 minutes until the glaze thickens slightly. Return the patties to the pan, turning them to coat thoroughly in the sticky glaze for 1 minute, then remove from heat.

Prepare the baby bok choy by washing thoroughly and slicing each head in half lengthwise. In a separate skillet, heat 1 tbsp toasted sesame oil over high heat. Place the bok choy cut-side down and sear for 2-3 minutes without moving them until charred and smoky. Flip and cook for 1 more minute until the leaves are wilted but the stems remain crisp. Season with a pinch of salt.

Once the squash is finished, scoop the soft flesh out of the skins into a food processor or large bowl. Add 2 tbsp white miso paste and 1 tbsp toasted sesame oil. Blend or mash vigorously until the texture is velvety and smooth. Taste and add a splash of water if it needs more creaminess.

To serve, spread a generous spoonful of the miso-acorn squash mash on each plate. Top with two glazed pork patties and a portion of charred baby bok choy. Garnish with 1 tbsp sesame seeds, the remaining green scallions, and the remaining chopped cilantro.