Spice Temple Sydney shared this popular recipe exclusively with The Carousel. Proving there are myriad ways to serve pork, this is from the award-winning eatery’s banquet menu and was created by Executive Chef Andy Evans.
Serves Four As Part Of A Shared Banquet
What You Need
- 500g fresh pippies, cleaned
- 50ml peanut oil or vegetable oil
- 100g pork mince
- 1 small knob ginger, peeled and crushed
- 1 clove garlic, crushed
- ¼tsp ground white pepper
- 1tbsp white sugar
- 100ml Shaoxing wine
- 30ml light soy sauce
- 250ml chicken stock or water
- 1-2tsp cornstarch, dissolved in the chicken stock or water
- 3 shallots, cut into 1cm lengths
- 15ml sesame oil
To serve: steamed jasmine rice (optional)
How To Prepare And Cook Spice Temple’s Pippies And Pork With Shaoxing Wine:
- Bring 150ml water to the boil in a medium pot, add pippies, cover (one minute) then crack the lid and cook until pippies open. Carefully drain and set aside.
- Heat oil in a wok over high heat, add pork mince and stir-fry until just cooked.
- Add ginger, garlic and ground white pepper and stir-fry (one minute). Add Shaoxing wine, white sugar, light soy sauce and cornstarch mixture and stir to combine.
- Add reserved pippies and reduce sauce by half.
- Add shallots and sesame oil and transfer to a serving plate.
- Serve with rice.