2019 = Pig. Yay!
According to the Chinese astrological calendar, 2019 is the Year of the Pig. Now that’s a chronological event Sanagan’s can really get on board with. Our domestic and heritage breeds of pork, as well as wild boar will enhance any dishes you may be considering for your Chinese New Year feast.
Gwenyn Huang has only recently hung up her meat hawker apron at our Kensington store so she can dedicate more time to her studies in Literature at University of Toronto. We asked Gwenyn what pork the Huang family likes to prepare for Chinese New Year. Here, in her own literate words, Gwenyn outlines the preparation of pork belly fried in red wine dregs.
One of the many dishes we make in our family is pork belly fried in wine dregs. The wine dregs, which is the sediment left over from making Foochow red wine, is fermented and has a very strong flavour and is bright red. It dyes the pork bright red as well, which is why it's so appropriate for the new years. In China, red has always been a festive colour that symbolises fortune and prosperity.
Only a little is needed for any recipe since it's so pungent, which is good because it's hard to come by. (The real stuff is.) My family has a jar that we guard very jealously! But for special occasions as important as the New Year, possibly the biggest holiday in China, we bring it out for sure. But first, we heat a lot of oil and deep fry cubes of pork belly. Then we strain the lot and while the excess oil drips away from the pork, we heat a little bit of oil in a pan. We throw slices of ginger into the hot oil and let it crackle and then a heaping tablespoon (no skimping on New Years) of the wine dregs. We fry the wine dregs for a few seconds, carefully since it burns easily, and then toss in the pork belly. Once all the pork belly is coated and bright red, it's ready to go!
Thanks Gwenyn. When should we come over for dinner?