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.
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.
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
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.)
For the Szechuan marinade-
For the Plumas-
For the Noodle Salad-
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.
(Happy New Year!)
Slicing the Iberico Pork Plumas