Chinese New Year

Chinese New Year

5th February 2021

Chinese New Year at Whittle's

Chinese New Year is celebrated all over the world with festivals, parades, music and food. According to Travel China Guide, “Chinese New Year has a far-reaching history of over 3,800 years. The origin of the festival can be traced back to the worshiping activities in China's ancient agrarian society. The date for the ceremony wasn't fixed till the Han Dynasty (202 BC - 220 AD), when Emperor Wudi commanded to use the lunar calendar.”

We asked our head chef for his favourite CNY dish for you to try at home and he shared with us his Tempura Pork with a sweet and sour sauce and egg fried rice. Enjoy!

Ingredients

2 onions

1 red pepper

Ginger

2 red chilli

3 cloves of garlic

50ml red wine vinegar

50g castor sugar

100ml tomato juice

100ml pineapple juice

1 pineapple

Salt & Pepper

2 cups rice

3 eggs

50g peas

50g sweetcorn

50g self-rising flour

50g cornflour

100ml sparkling water

2 pork loin steaks

1 tsp Chinese 5 spice

20g plain flour

Oil

Method

For the sweet and sour sauce:

Dice 1 onion and 1 red pepper, finely dice 2cm knob of root ginger, 2 red chillies and 2 cloves of garlic.

Put some oil in a pan over a medium heat and add the onion, pepper, chilli, garlic and ginger and cook until the onion and pepper have softened.

Add 50ml of red wine vinegar and 50g of castor sugar and reduce the liquid by a third then add equal 100ml tomato juice and 100ml pineapple juice.

Dice a third of a pineapple to 2cm chunks and add to the pan and reduce again by a third and take off the heat.

For the egg fried rice:

Bring a pan of water to the boil and add a couple of pinches of salt.

Rinse 2 cups of rice in a sieve under a cold tap until the water runs clear coming out the sieve then put the rice in the boiling water and cook for approx. 10 mins until cooked.

Then strain and cool with cold water.

Beat together 3 eggs and place a frying pan with a little oil on a medium heat.

Add a little of the egg mix and move round the pan and cook like a pancake turning once cooked on the bottom side and cook for 30 secs on the other side then remove from the pan and repeat until all the egg is used.

Once cooled slice the egg pancakes into thin strips.

Finely dice 1 onion and a clove of garlic and fry in a pan on a low heat until translucent, add the cooked rice a handful of peas and sweetcorn and the egg and fry and mix together until hot.

For the sweet and sour sauce:

Mix 50g self raising flour 50g cornflour a pinch of salt and pepper in a bowl then whisk in approx. 100ml sparkling water until a smooth thin batter is achieved.

Slice 2 pork loin steaks into thin strips.

Mix a tsp of Chinese 5 spice with 20g plain flour.

Heat a deep fat fryer or oil in a large pan to 180 degrees then put the pork strips in the flour and fully coat and then into the batter and fully coat then fry for 5 mins until they float to the top of the oil and the batter is crisp.

Serve on a plate with the sweet and sour sauce and a portion of egg fried rice

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