Chinese New Year

Believe it or not, Chinese New Year 2017 is only just underway, but in the SK kitchen we have already started planning for 2018!

2017 is the year of the rooster, which is apt given we have two in the kitchen. No, I don’t mean the feathered version, but our Head Chef John and Senior Sous Chef Jane.

Chinese food is one of our key products so if you shop in most of the big supermarkets you are undoubtedly eating our food as we speak – unless you are reading this in the morning of course (although there’s nothing wrong with Chinese for breakfast!).

The beauty of Chinese food is that it is so easy to make, Unlike Indian food, which often requires lots of ingredients, spices and time (24 hours marinade in some cases!), most Chinese food can be prepared quickly and without fuss.

A good example is my favourite, sticky Oriental ribs. If you follow my recipe I guarantee you won’t be disappointed.

Ingredients:
1.5-2kg of pork spare ribs (preferably from your local butcher)
100ml hoisin sauce
2 tbsp soy sauce
1 tbsp clear honey
1 tbsp rice wine vinegar
1 tsp Chinese five-spice powder
1tsp brown sugar
2 crushed cloves of garlic

Method:
1. Mix together the hoisin, soy, honey, vinegar, sugar, garlic, sugar and five spice. This will be your marinade.
2. Stir in the pork ribs, ensuring they are well covered.
3. Put the pork in a large roasting pan and season with salt and pepper (keep the rest of the marinade).
4. Cook for an hour on 180c, remembering to brush with the marinade every 15 minutes.
5. Serve with rice and/or greens such as Pak Choi.
6. Wash it down with a Chinese beer (my favourite is Tsingtao).

I hope you enjoy it; but I have to go now; busy preparing for the Year of the Dog in 2018!

About SK Foods

SK Chilled Foods | Your Food. Our Passion

Your food. Our Passion.

View all posts by SK Foods