Mum’s pork and peas with Chinese sausage

Posted by Gary
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Mum’s pork and peas with Chinese sausage brings back some not so pleasant memories. I have this notion in my head that Mum cooked this for us at least once a week when we were growing up in primary school and high school.

Dedicated to my Mum who despite my protestations still cooked great Chinese food for all the family.

Thanks Mum
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas.

Growing up, I remember being picked on, bullied, and being called names because of my Chinese heritage. At primary school, a lot of kids had fathers who had fought in Vietnam and so being called a gook or a slope head or slant eyes became a thing. There were jokes too. “What’s a good slope head?” “A dead slope head.”

I wasn’t even Vietnamese.

I didn’t like it so I didn’t want to be Chinese. That is,. I didn’t want to appear Oriental (East Asian) or to live a life influenced by Oriental culture. I asked Mum not to cook me Chinese food. I wanted steak or lamb chops every night plus hot chips or mashed potato.

Mum increased the number of non-Chinese meals but we still had this boring dish of pork and peas with what seemed like monotonous regularity. That’s my recollection anyway. Mum reckons she didn’t cook it weekly. She agrees though it pretty much was a staple of her repertoire.

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Recipe

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Mum’s pork and peas with Chinese sausage
Prep Time
15 mins
Cook Time
30 mins
Faffing
15 mins
Total Time
1 hr
 
Mum’s pork and peas with Chinese sausage to feed a whole family or to provide meals for about one week.
Course: Main Course
Cuisine: Australian, Chinese
Keyword: Australian Pork, Chinese sausage
Servings: 4 Adults
Calories: 500 kcal
Author: Gary
Ingredients
  • 1 onion chopped
  • 500 grams pork minced/ground
  • 2 tablespoons black bean sauce
  • 1 splash whiskey
  • ½ teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger crushed
  • 1 clove garlic
  • 1 packet Chinese sausage
  • 1 kilogram baby peas frozen
Instructions
  1. Remove the pork mince from the environmentally unfriendly plastic packaging.
  2. Put the mince into a large mixing bowl and break it up a bit with your (clean) fingers.
  3. Into the mince add the black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and then allow it to sit. (Because I’m not adding sugar to my food, I skipped the sugar).
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  4. This is sort of like a marinade so it doesn’t matter if it sits for half an hour or so.
  5. Unwrap your Chinese sausage from the environmentally unfriendly plastic packaging and put your sausages into a mixing bowl.
  6. Boil a kettle of a water.
  7. Pour the just boiled water over your Chinese sausage so you turn your hard stiff sausage into soft, spongy, greasy sausages. Don’t get a fright when you see your sausage go a bit limp and grey. It will taste delicious.
  8. Chop your onion and then sauté your onion in some Queensland nut oil (because it has a high vapour point).
  9. Cook your frozen baby peas in salted water until the peas become soft.
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  10. In batches brown the marinated pork mince in the frypan with the onions.
  11. Slice (you can also chop into smaller pieces for a more integrated dish) your softened Chinese sausages and add to the pork and mix through.
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  12. Cook the mince and Chinese sausage until they’re incorporated together and the fat from both the pork mince and your Chinese sausages mix together and everything looks like it fits together. Don’t ask me what this really means. It’s like a change of phase of physical matter. It sort of comes together and it looks pretty obvious but I don’t have a word for it.
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  13. Then add the cooked baby peas and stir through.
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  14. Serve in a bowl.
Plating up bit
  1. I just served this in a bowl and put the rest into containers for leftover meals.
    Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
  2. Most normal people would use a smaller serving and enjoy this dish with steamed rice.
  3. Not me though, I’m eschewing rice for my health.
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl
Tuesday tea. Pork, Chinese sausage, and peas. As a kid Mum seemed to make pork and peas at least once a week. She says this isn’t true. In addition to the regular racism at primary school which resulted in my eschewing any Chinese food, I have set in my mind a dislike for this dish. Mum said she recently made this for a nephew and nieces and they enjoyed it. I decided I should have a go at cooking it myself. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons Black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and all to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl

One night I had the pork and peas with pork sausages for a pork triple whammy.

Wednesday tea. Leftover pork and peas with Chinese sausages and pork sausages. This is a pork triple threat. Pork mince, pork in my Chinese sausage, and pork sausage. Pork and peas Ingredients 1 onion chopped 500 grams pork mince 2 tablespoons black bean sauce 1 splash whiskey ½ teaspoon sugar 1 tablespoon fish sauce 1 teaspoon pepper 1 teaspoon sesame oil 1 teaspoon crushed ginger 1 clove garlic 1 packet of Chinese sausage 1 kilogram frozen baby peas Method Into the mince add black bean sauce, fish sauce, sesame oil, sugar, pepper, ginger, garlic, whiskey, and mix well and allow it to sit. Put Chinese sausage into hot water to soften Sauté onions in Queensland nut oil Cook peas in salted water until soft In batches brown the marinated pork mince Slice the softened Chinese sausage and add to the pork and mix Cook the mince and Chinese sausage until it’s incorporated and coalesces Then add the peas and stir through. Serve in a bowl https://youtu.be/XmVRjkkOnfw https://en.wikipedia.org/wiki/Chinese_sausage
Leftover pork and peas with Chinese sausages and pork sausages

I took some to work for lunch and heated it using microwave radiation.

My Chinese sausage is delicious with my pork and peas. Man's 4th best ho$pital Samuel Shem
My Chinese sausage is delicious with my pork and peas.

The last night I used what was left to make what I’m calling Pig in mud.

Thursday tea. Pig in mud. Pork sausage baked in leftover pork and peas with Chinese sausage.
Thursday tea. Pig in mud.

Questions and answers

Why did you dislike this dish again?

It just seemed like we ate it all the time. I reckon Mum cooked this weekly. I grew sick of it. I also didn’t want to eat Chinese food at home unless it was sweet and sour pork.

So what did you think of the pork and peas you cooked?

Look, it was okay. I ate it all over a few nights and had some for lunch one day. It wasn’t bad. I’ll probably make it again. The bad feels came back though.

I see you added pork sausages for your leftover meals. What’s with all the pork?

With the problems associated with the spread of African Swine Fever virus (ASFV) across parts of Europe and Asia, our Australian pork exports will increase making domestic pork more expensive. I’m getting as much pork in me as possible now.

Final thoughts

  • Do you have meals which bring bad memories?
  • Are you fond of pork?
  • What volume is a splash of whiskey?

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14 Responses

    1. Sorry for the delay Beck I’m on sketchy internet while away for work. Yes, it was an adaptation like most Chinese Australian dishes of her childhood. It’s like most meals in suburban Chinese restaurants of the time. I understand it is similar in the US where Chinese people have adapted recipes to suit American tastes. I once asked my grandmother what chop suey was. She told me it was the scraps to sell to silly white people.

      Reply

  3. The things that people say often stay with us for quite some time, unfortunately. I’m glad you resurrected this dish and gave it another try. I don’t have any dishes that I have bad memories about–other than getting sick on them or something. But: I do like pork and a splash of whiskey is an ounce maybe?

    Reply

  4. Sorry to hear about the racism back then, Gaz. While you asked your Mum to cook less Chinese food, you still enjoy it today 😀 I am not a fan of pork. Really prefer chicken by a long shot but I really do like fresh peas.

    Reply

  5. Enlightened bunch, your fellow school pupils, hmm? I’m very glad your daughters have never experienced discrimination. I quite fancy that pork and peas though I’ve never seen Chinese sausage in the supermarket. There is a large Chinese supermarket in Glasgow, where I’m sure they stock it.

    Reply

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