Lunar New Year brings a surge of activity to Leland Eating and Drinking House in Prospect Heights, where the restaurant serves approximately 1,500 guests each evening. Chef Delfin Jaranilla and head butcher Gary Little shared insights into this year's festive menu, featuring dishes like pork and shrimp shu mai, char siu pork, and dan dan noodles, all crafted with an emphasis on sustainability.
The culinary team begins by processing half of a Tamworth pig, ensuring that each cut is utilized in various dishes, including a flavorful stock for a traditional Filipino soup enjoyed during staff meals. The char siu pork shoulder is cured with a blend of five spice, salt, and pepper, then marinated for a day in hoisin, garlic, and spices. After a day of marinating, the shoulder is seared to achieve a caramelized exterior before being baked with additional sauce.
Noodles hold significant meaning during Lunar New Year, symbolizing longevity, and thus, the dan dan noodles are made fresh in-house. The meat sauce, prepared using ground pork from the same Tamworth pig, is simmered with Sichuan pepper, chili oil, tamari, and cooking wine, then enriched with aromatics and tahini. This sauce is combined with the fresh noodles and garnished with a poached egg and pickled relish.
Additionally, shu mai are crafted with a mixture of pork and shrimp, seasoned with a medley of mushrooms and bound with tapioca starch. These dumplings are shaped like a coin purse, representing wealth and prosperity for the new year.
Jaranilla takes pride in the quality of the ingredients sourced at Leland, humorously noting, "I can guarantee you that happy pigs taste better."