Spice Temple Pippies With Pork and Shaoxing Wine

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:

1. 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.
2. Heat oil in a wok over high heat, add pork mince and stir-fry until just cooked.
3. 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.
4. Add reserved pippies and reduce sauce by half.
5. Add shallots and sesame oil and transfer to a serving plate.
6. Serve with rice.