Jeremy Pang and his dish of Chinese pork belly

olive podcast: 10 things you need to know about Chinese New Year

Published: January 31, 2022 at 11:13 AM

loading...

Get 5 months for £5 when you subscribe today

In this week's episode, we interview chef and School of Wok owner Jeremy Pang on the 10 things you need to know about Chinese New Year

Listen to our podcast with chef and School of Wok owner Jeremy Pang, then check out our Chinese New Year guide.

Ad

Chef and School of Wok owner Jeremy Pang talks us through 10 things you need to know about Chinese New Year, including the importance of family gatherings and groaning tables, dishes that bring luck, health and wealth, and why rice is so important. Plus, he explains the significance of red packets, lion dances and lanterns.

Want to see this content?

This page contains content provided by Spotify. We ask for your permission before anything is loaded, as Spotify may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Spotify and its required purposes.

Accept and continue

Check back next week to hear Tim Anderson chat about Japanese izakaya, including the uniqueness of Japanese hospitality (or omotenashi) and why we should all be drinking more sake.

Try Jeremy Pang's Chinese recipes here:

Chinese pork belly

Chef Jeremy Pang's recipe for twice-cooked pork belly involves first poaching the meat, then slicing and frying for a crispy skin and tender centre.

Ad

A dark red plate topped with slices of glazed pork belly with coriander on top

Chinese drunken chicken

Jeremy shares his recipe for drunken chicken, where steamed chicken thighs are marinated with a bittersweet mix of shaoxing rice wine and light soy sauce.

A terracotta bowl filled with pieces of steamed chicken in a chicken broth, with red chilli slices on the side

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue