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Chinese New Year - 15 days of celebration!

Posted on March 07, 2016 by Rebekah Farr | 0 Comments

Chef Ras preparing Sizzling Szechuan Iberico Pork Plumas with Zingy Noodle Salad.


No matter where in the world you are, Chinese New Year, traditionally known as "Spring Festival," is a time for sharing a meal with the special people in our lives. Typically, festivities continue until the Lantern Festival, which is celebrated on the 15th day of the first Lunar month. It's the Year of the Wooden Horse--a fire sign--which is said to bring prosperity and wealth.

Sizzling Szechuan Iberico Pork Plumas with Zingy Noodle Salad 

If you haven't made plans for the Lunar New Year yet, don't panic. Put on your red jeans to drive away the bad luck and order some Iberico Pork Plumas for this firey hot dish dreamed up by Chef Ras & Chef Rebekah.  

Here's what you'll need

1 package Iberico Pork Plumas 

For the Szechuan marinade you'll need

1 1/2 tbsp. Soy sauce
1 Garlic clove crushed
1 tsp. grated Ginger
1 Chilli finely chopped  - no seeds (they'll blow your head off!)
3tsp Brown sugar
2tsp Dry Sherry 

For the Zingy Noodle Salad you'll need:

1 large or 2 medium Carrots
2 Spring onions
5-6 Radishes
A handful Cashews
1 Chilli- no seeds (same reason)
1tsp grated Ginger
Zest of half a Lime and all the juice
1 packet of Rice noodles (you may need more if you're feeding a crowd)
Sesame oil to taste (1-2 tbsp.)
Rice wine vinegar to taste (1-2tbsp.)

Here's what you'll do

For the Szechuan marinade- 

  1. Mix the soy, crushed garlic, crushed ginger, chopped chilli, brown sugar and sherry together in a bowl.
  2. Pour the mixture over your defrosted Plumas in a big dish. Get your hands stuck in and make sure all the Plumas are covered. You're a real chef now, mixing with  your hands.
  3. Leave to marinade for as long as possible, preferably overnight!  

For the Plumas-

  1. At least an hour before you're ready to put the Plumas in the oven, remove them from the fridge and allow them to come to room temp. 
  2. When the Plumas are room temp, get a pan smoking hot and fry the Plumas 3 minutes each side.
  3. Put the Plumas back in the dish and place in the oven at 120 degrees to rest.  

For the Noodle Salad-

  1. Thinly cut your veg into batons, the thinner the better. You want that crunch!
  2. Take the Plumas out of the oven for a minute or 2 while you place cashews on a baking tray in the oven at 150 degree for a couple of minutes, just to golden brown. Take the cashews out of the oven, turn the oven off and put the Plumas back in the oven while you put the finishing touches on your dish.
  3. Cook the noodles per the package instructions.
  4. Whilst still hot, toss the noodles, zest and juice of the lime and veg in a bowl with the cashew nuts. Add a splash of sesame oil and rice wine vinegar to taste.
  5. Place the Plumas on top of the noodles and veg in an attractive serving dish. 

And there you are, Sizzling Szechuan Iberico Pork Plumas with a Zingy Noodle Salad for your friends and family to rave over.

Well done you.

Xīnnián hǎo

(Happy New Year!) 



Slicing the Iberico Pork Plumas



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