Also known as the Spring Festival, Chinese New Year marks the beginning of the spring solar term in the Chinese calendar. In spite of the name for the festival we are still in the coldest period of the year. So it is appropriate that during this time of year we consume many of the foods preserved after the autumn harvest and hunting season during the twelfth month of the previous year.
Since the Zhou Dynasty (周朝 about 3,000 years ago) the twelfth month of the Chinese calendar has been designated as a time for ritual sacrifice to honor the gods and ancestors. This ritual is known as “laji” (臘祭). Animals were hunted for offerings, and the meat consumed during the ceremony. Over time preservation techniques were developed to conserve the leftovers for winter consumption. One curing technique known as “la” (臘) consists of salting and drying of the meat. This brings me to the February challenge to make cured pork belly or bacon for Charcutepalooza.
Photography by Kim Foster
I am very fortunate to be living in the most wonderful building in the greatest city. This year my schedule around Chinese New Year was absolutely crazy. What with cooking classes, cooking demos, panel discussions and a guest chef event I had neglected preparations for my own family New Year dinner. The day before New Year’s Eve only four members of my family had been invited and confirmed. I was not looking forward to spending a quiet New Year’s Eve celebration with so few people. Determined to change this I turned it into a festive gathering of friends and neighbors.