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1
If using dried packaged nian gao, soak the slices in cold water for at least 30 minutes before cooking; they are ready when they have softened and no longer feel brittle at the centre. Fresh nian gao requires no soaking.
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2
Heat the oil in a wide pan or wok over medium-high heat until it shimmers. Add the nian gao slices in a single layer without crowding — work in batches if necessary. This is where the dish lives or dies: insufficient oil causes the cakes to bond to the pan and tear; an overcrowded pan traps steam and the crust never forms. Fry undisturbed until the underside is deep golden and releases cleanly from the pan, then turn.
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3
Once both cut faces are golden and the exterior is audibly crisp when pressed lightly with a spatula, remove the nian gao from the pan and set aside. The interior should remain distinctly chewy.
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4
In the same pan, stir-fry the julienned pork over high heat until just cooked through and beginning to colour at the edges.
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5
Add the Napa cabbage and toss over high heat until wilted but still holding some structure. Return the nian gao to the pan, add the soy sauce, and toss everything together briefly. The cakes should be glossy and well coated, absorbing the flavours of the pork and cabbage while retaining their distinct rice character.
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6
Scatter the spring onion over the pan, toss once, and serve immediately. The finished dish should present golden-edged slices with a tender, pull-apart chew at the centre.