iPhone 090/365 - Cantonese Fried Rice Topped with Belly Pork

The photo was taken in the dark, so don't make any judgment from the photo. It doesn't tell you any truth.

I had a fried rice yesterday night. Chef gave me some leftover of belly pork to top on the fried rice. With the gravy and veggie, it added so much taste to the fried rice.

After starting this 365 project, I have done quite some research on the dishes I have made and ate. As I live with mostly Japanese language nowadays, many of the terms I know are alien in English to me. Even with that, I still find lots of things I didn't know, and Chinese dishes that the Japanese have seem very different, if not quite, from the original Chinese cuisine. The vector of difference I found it between Chinese and Japanese is so much bigger than, for instance the mainland Chinese Chinese and Malaysian Chinese. South Asian could be categorized as one here though.

There is something about the cultural filtering mechanism by the Japanese. With the sea across the ocean, anything that came over from mainland would be purified and culturally baptized according to this far east island belief.

For example, eunuch system in China was omitted when other authority systems came to Japan. This related to the slaughter for praying in Chinese culture but when it arrived in Japan, there wasn't any trace left in regards to slaughter.

I am jumping into some big topics again.

Anyway, the belly pork is called kakuni in Japanese, came into Japanese dining table via Okinawa; rafutei, belly pork stewed in awamori, Japanese soy sauce, and miso. But, it was from Taiwan, Tong Poh pork, apparently.

Long story to cut short, the fried rice with belly pork was yummy. :)