Pork Fried Rice

One of the most interesting things about farms is how different they are. Every farm family makes choices based on what works best for their land, their livestock, and their goals. On Jocelyn’s family farm, for example, she is the fourth generation to work the land. But hogs weren’t always part of their story. Her dad (the third generation) added pigs to their existing potato, corn, kidney bean, rye and sweet pea operation.
Because of that diversity, Jocelyn had plenty of options when she was asked to share a recipe featuring something grown on her farm. So the fact that she chose this pork fried rice recipe tells you just how special it is!

Pigs start out tiny (only about 2–3 pounds at birth) but they grow quickly. They’re typically weaned at around three weeks old, weighing in at roughly 15 pounds. From there, they continue to gain steadily. During the growing and finishing stages, pigs eat 6–10 pounds of feed per day, fueling that growth. By around six months old, they’re usually market-ready and are processed into the pork products you find in stores.

This recipe is wonderfully versatile and works with whatever you have on hand. Start with a pork tenderloin, toss in whatever vegetables are in your fridge (or even a frozen stir‑fry or Asian veggie mix, like she did here) and season it with a variety of Asian flavors. It’s simple, adaptable, and farm‑family approved.
When Jocelyn shops for pork at the grocery store, she always checks the brand and the packaging date, doing the math to see if the meat might have come from her own farm. Not every farm raises pigs from birth to market weight, but hers does- and she says that being responsible for those animals throughout their entire lives is incredibly meaningful.

One of the employees who helps care for the pigs has been with their family for over 25 years. Jocelyn remembers following him around the barn after school when she was little. So for her, pork isn’t just another item in the meat case- it’s a connection to her farm, her family, and her childhood.
When you pick up your pork tenderloin for this recipe, remember that behind every cut of pork is a farm family just like hers, caring for animals and growing food for your table.