Sautéed Pig Intestines
Sautéed Pig Intestines, a flavorful and adventurous dish, transforms pig intestines into a culinary delight. After thorough cleaning and proper cooking, the intestines are stir – fried with an array of aromatic seasonings and vegetables. The result is a dish with a unique texture that combines a slightly crispy exterior and tender interior, all coated in a savory, umami – rich sauce. It’s a great option for those looking to explore bold and traditional Chinese flavors.
Equipment
- Large bowl
- Cutting board
- Sharp knife
- Pot
- Wok or large frying pan
- Spatula
- Measuring cups and spoons
Ingredients
- 1 pound 450g pig intestines
- 2 tablespoons baking soda
- 2 tablespoons salt
- 2 cloves garlic minced
- 1 piece of ginger sliced
- 1 scallion tied into a knot
- 1 star anise
- 1 cinnamon stick
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 cloves garlic minced (additional)
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water for cornstarch mixture
- Fresh cilantro chopped (for garnish)
Instructions
- Clean the Pig Intestines: Turn the pig intestines inside out. Rub them thoroughly with baking soda and salt, then rinse them under cold water. Repeat this process 2 – 3 times until the intestines are clean and free of impurities.
- Pre – Cook the Intestines: Place the cleaned intestines in a pot. Add minced garlic, sliced ginger, scallion knot, star anise, cinnamon stick, and 1/2 cup of water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 – 1.5 hours, or until the intestines are tender. Once cooked, remove the intestines from the pot and let them cool. Cut the cooled intestines into small pieces.
- Prepare the Sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, cornstarch, and 2 tablespoons of water. Stir well until the cornstarch is dissolved and set aside.
- Sauté the Intestines: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium – high heat. Add the minced garlic (additional), sliced onion, and stir – fry for about 1 minute until fragrant. Add the sliced red and green bell peppers and continue to stir – fry for 2 – 3 minutes until the peppers start to soften.
- Add the Intestines: Put the cut pig intestines into the wok. Stir – fry for 3 – 4 minutes until the intestines start to get slightly crispy on the outside.
- Pour in the Sauce: Pour the prepared sauce into the wok. Toss everything together for 1 – 2 minutes until the sauce thickens and coats the intestines and vegetables evenly.
- Garnish and Serve: Transfer the sautéed pig intestines to a serving plate and garnish with chopped fresh cilantro.
Notes
Make sure to clean the pig intestines thoroughly to remove any unpleasant odors.
Adjust the cooking time for pre – cooking the intestines according to their texture. If they are still too tough, continue simmering for a while.
You can add more or less of each seasoning according to your taste preference. For a spicier version, you can add some dried chili peppers or chili oil during the stir – frying process.
Adjust the cooking time for pre – cooking the intestines according to their texture. If they are still too tough, continue simmering for a while.
You can add more or less of each seasoning according to your taste preference. For a spicier version, you can add some dried chili peppers or chili oil during the stir – frying process.
