Drunken Pork Fried Rice

by Jefferson Munroe

The goal of this recipe is to achieve lip smacking. The gelatin-cooked rice along with plenty of ginger and veggies gets this going, but the key is to brown up the pork bits in the wok. But be careful: the foot does not give up without a fight and has been known to splatter a bit during the browning process, so use a screen or a loose-fitting lid to keep your eyes grease-free. Note: This recipe is best started a week in advance.


  • 1-2 trotters, brined for up to 1 week
  • 2 cups sake
  • water
  • 1½ cups rice
  • ¾ cup fat (the reserved fat or lard, preferably)
  • 1-3 hot peppers, seeded and cut into strips
  • 2 pieces of ginger, peeled and cut into thin slices
  • 3 garlic cloves, halved
  • 3 eggs, beaten
  • 1 onion, chopped
  • 1 carrot, cut into bite-size pieces
  • 3 celery ribs, cut into bite-size pieces
  • 1 cup peas
  • 1 cup green cabbage, cut into 1” long strips
  • sesame oil
  • soy sauce
  • fish sauce
  • sliced green onions for garnish
Drunken Pork Fried Rice

Elizabeth Cecil

Put trotter, sake, and water to nearly cover in an ovenproof dish.

Cover, cook in a 225˚F oven for 8 hours (overnight works fine). Remove, reserve liquid and fat, separating if possible.

Cook rice with reserved liquid until still slightly al dente, cool and put into fridge. Pick out as many bones from the trotters as possible and allow to cool to room temperature. Place meat, skin, and fat into food processor and whiz about until thoroughly chopped. Pick out the rest of the bones (there’s always one more). This can be done several days in advance.

When you’re ready to make the meal, remove trotter meat and rice from refrigerator and allow to come to room temperature.

Heat fat in wok over high heat, add peppers and garlic until fried and garlic starts to brown. Remove and reserve.

Add eggs to fat, beating them as they land in the fat to create egg strips. Once mostly cooked, remove and drain fat back into wok. Add onion and ginger, stirring frequently. After 5 minutes the onions will begin to soften; add carrots and celery, stirring as you go.

Once veggies have softened, mound on one side of wok, pour a touch of sesame oil around edge of wok to coat and spread the trotter meat along side and bottom of wok. Turn the veggies as necessary, but keep them out of the way.

The goal here is to create texture, so let the pork bits crisp up as much as you feel comfortable with. Beware splattering oil. It hurts. When the pork bits are close to reaching the desired crispiness, add the cabbage and turn it in with the veggies.

Once pork is properly crisped, toss everything together, move to the side, make sure there’s a bit of oil in the bottom of the pan and add your rice to heat and crisp a bit. Once the rice is hot, add the egg, taste for seasoning, and adjust with the soy sauce and fish sauce. Garnish with green onions and serve.