new year pork fried rice
New Year Pork Fried Rice
by Liv

New Year Pork Fried Rice

I’m now 38 weeks pregnant and both my mother and grandmother arrived in Edinburgh this last Wednesday. It’s a huge relief for me as they’ve both come to Edinburgh partly to do some sight seeing (they’ve never been to Europe before) but most importantly to give me support during and after I give birth to Millie.

In my culture, one’s mother or mother-in-law will cook lots of Chinese medicine and some dishes that we believe can enrich one self and are good for helping women recover from giving birth. We call this tradition [做月子] (in Pingyin: Zuo Yue Zi). Yue Zi means “month of time” which starts from the time you give birth.

During this month the mother/mother-in-law will cook loads of food for the daughter who has given birth to help them recover. They will also help with cleaning one’s home and everything else that needs to be done. This isn’t an excuse for the new mother’s husband to take it easy / go down the pub (or whatever he does) but any additional support is good).

Today’s recipe contains one of my favourite foods on the planet; New Year Pork. In Taipei there is a shop that opens for just one month every year and they only cured pork. New Year Pork is the Taiwanese/Chinese equivalent of Pancetta and one of our traditional ways of preparing New Year Pork is to steam cook it with rice. This allows the juices that come out of the pork to be soaked up by the rice, making everything super delicious.

The other way I like to cook New Year Pork is as an ingredient for fried rice. This is my recipe for New Year Pork Fried Rice, which incidentally Chris said is the tastiest fried rice he’s ever eaten, which I hope you like.

For me to explain the taste of Chinese/Taiwanese New Year Pork is quite difficult as it’s something I’ve literally forever but Chris described it as “much stronger than bacon/pancetta/parma etc. New Year Pork has a really strong smoked flavour and in the case of the sausages some of them are really spicy”. As a note about the sausages below there are three kinds of sausages. One is just a pork sausage with a strong Chinese alcohol flavour. Another sausage is really hot and spicy (makes your nose run!) while the last kind is a pork and tofu sausage.

new year pork fried rice
chinese new year pork
chinese new year pork
chinese new year pork

 

 

New Year Pork Fried Rice

Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

Ingredients

  • 3 small bows rice use cold or leftover rice
  • 1 bowl peas
  • 3 small carrots finely diced
  • 2 spring onions chop finely
  • 2 cloves garlic chop finely
  • 3 large eggs
  • 200 g new year pork cut into small dices

Seasonings

  • 2 tbsp soy sauce
  • 1 pinch white pepper powder

Instructions

  1. Boil a pot of water to cook the carrots and peas separately (due to the carrots taking longer to cook). Refresh each in cold water after they have cooked.
  2. Beat the eggs with one teaspoon of soy sauce and half a teaspoon of sugar. Heat up the wok with a little bit of oil to first of all scramble the eggs. Leave the eggs aside for later.
  3. Heat up a little bit of oil in a wok and add the New Year Pork to fry it for 3-5 minutes, or until the pork is cooked. Add the rice into the wok and stir fry both evenly until cooked. Make sure as with all fried rice dishes there are no lumps in the rice.
  4. Add the eggs, spring onions, garlic and the vegetables into the fried rice and stir fry evenly until cooked. Add the seasonings, mix evenly and taste the fried rice. Note I didn’t use a lot of soy sauce or salt as the New Year Pork can have a really strong taste which can sometimes be quite salty.
  5. Note: If you can’t find New Year Pork in your local Chinese supermarket (only a Chinese supermarket will sell this) you can use as alternative; pancetta or bacon lardons. They won’t be as strong but has the same principle.

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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4 Comments

  1. Cory

    Beautiful photo of the rice – but I do not seem to be able to access the recipe. Am I doing something wrong?

    Reply
    • admin

      Hi Cory,
      Sorry about that. My husband usually puts the photos on my website and schedules dates for them. Sadly this time I didn’t have time to update the post in time but the recipe is now online.
      Thanks
      Liv

      Reply
  2. Recipes for food

    thanks for posting a nice post with a beautiful pic………..

    Reply
    • admin

      Hi there,
      Thanks for your comment. Really happy you like both the post and the photo.
      Thanks again
      Liv

      Reply

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