Guizhou-style Spicy Pork Pie

Ingredients

In this Guizhou-style adaptation, the original Melton Mowbray Pork Pie is transformed by incorporating Guizhou's signature spices and flavors. The addition of Sichuan peppercorns, chili paste, garlic, and ginger gives the pie a distinctively spicy and aromatic profile, setting it apart from the traditional British version. We alse have the original recipe for Melton Mowbray Pork Pie, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 teaspoons Sichuan peppercorns, crushed 2 teaspoons Sichuan peppercorns, crushed
• 2 tablespoons chili paste 2 tablespoons chili paste
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine (optional) 1 teaspoon Shaoxing wine (optional)
• Salt, to taste Salt, to taste
• 1 package ready-made pie crust 1 package ready-made pie crust
• Egg wash (1 egg beaten with a splash of water) Egg wash (1 egg beaten with a splash of water)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground pork, crushed Sichuan peppercorns, chili paste, minced garlic, grated ginger, sugar, soy sauce, Shaoxing wine (if using), and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out the pie crust and line a greased pie dish with it, leaving some overhang.
4. 4.
   Fill the pie crust with the pork mixture, pressing it down gently to ensure there are no air pockets.
5. 5.
   Cover the pie with another layer of rolled-out pie crust, sealing the edges by crimping them together. Trim off any excess crust.
6. 6.
   Brush the top of the pie with the egg wash.
7. 7.
   Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is cooked through.
8. 8.
   Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Chili paste — Adjust the amount of chili paste according to your spice tolerance. Add more for extra heat or reduce for a milder version.

Tips & Tricks

• For a more authentic Guizhou flavor, you can add a small amount of fermented black beans to the filling.
• Serve the pie warm or at room temperature for the best taste and texture.
• If you prefer a spicier pie, you can sprinkle some additional crushed Sichuan peppercorns on top before baking.
• This pie can be made ahead of time and refrigerated. Just reheat it in the oven before serving.
• Pair the pie with a cooling cucumber salad to balance the spiciness.

Serving advice

Serve the Guizhou-style Spicy Pork Pie as a main course or as part of a festive spread. Accompany it with a side of steamed rice or a fresh green salad for a complete meal.

Presentation advice

To enhance the visual appeal, garnish the pie with a sprinkle of chopped fresh cilantro or green onions before serving. This adds a pop of color and freshness to the dish.