Sticky BBQ Pork Ribs, Bourbon Fig Glaze and Harissa - Chef Recipe by Darren Pettit
Contemporary fusion of Moroccan and Middle Eastern flavours with the tang of Bourbon, makes these ri...
500 g fresh pipis that have been purged well of sand and grit
50 ml peanut oil or vegetable oil
100 g pork mince (half fat, half pork)
1 small knob of ginger crushed
1 clove of garlic crushed
1/4 tsp ground white pepper
1 Tbs white sugar
100 ml Shaoxing wine
30 ml light soy
15 ml sesame oil
250 ml chicken stock or water
1-2 tsp corn-starch dissolved in the chicken stock or water
3 shallots cut into 1 cm lengths
In a medium pot with a lid, add 150 ml of water and bring to the boil. Add the pipis to the pot and close the lid tightly. Crack the lid after 1 minute and allow the steam to escape. Remove the lid fully and begin to remove the opened pipis from the pot. Placing into a bowl and setting aside. Any pipis that do not open after 3 minutes, discard, along with any pipis that may not smell fresh enough.
In a wok on high heat add the peanut or vegetable oil, and then add the pork mince. Stir fry until just cooked. Add the ginger, garlic and white pepper and cook for a further minute. Add the Shaoxing wine, being careful as it will sputter.
Add the white sugar, then the light soy and chicken stock/water combination.
The sauce will begin to thicken, so add the cooked pipis to the sauce and allow to reduce by half. Add the shallots and sesame oil and transfer to a serving plate. Serve with steamed jasmine rice.
Recipe provided by Spice Temple Sydney