My Healthy Braised Pork Intestines
My Healthy Braised Pork Intestines 😄 Healthy simply because I removed 50% of the fats! Warning - the cleaning may not be for the faint hearted! Super clean pork intestines braised to perfection in less than an hour - succulent, tender yet thick and with a nice chew.
Servings: 8 pax
Ingredients
- 1 kg pork large pork intestines ( 大肠头）
- 3 tbsp oil
- 3 tbsp minced garlic
- 5-6 ginger slices
- 5-6 chilli slices
- 3 tbsp black sauce
- 330 ml beer 1 can
- 600 g abalone sauce
- 2-3 sprigs coriander for garnish
For blanching
- 5-6 ginger slices
- 150 ml Chinese wine
Instructions
Cleaning
- For a thorough wash, rub generously with salt, flour, oil and rinse several times till the water runs clear. Douse with hot water to remove any oili-ness.
- Then flip the intestines inside out and start trimming the fatty tissue on the inside. How much to trim, you decide according to your preference. Rinse thoroughly after trimming and flip it back.
- Add 5-6 slices of ginger and 150ml Chinese wine to boiling water. Blanch the intestines and bring to a boil for 2-3 minutes. Do this step to remove any gamey or porky smell from the intestines.
Cooking
- Add oil to a hot pan and fry the garlic, ginger and chilli slices until fragrant.
- Add in the intestines and 3 tbsp of dark soy sauce. Stir fry till the intestines are evenly coloured with the dark soy sauce. Then add in the black bean paste, beer and abalone sauce. Bring to a boil. Add a little water if necessary and braise on low heat for 45 min or until desired texture.
- Slice and drizzle with added sauce if you like. Serve hot with kway chap or freshly cooked rice. Enjoy.
Video
Notes
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#1 Clean clean clean!
Large pork intestines known as dachang 大肠 (big intestine) or feichang 肥肠 (fatty intestine) are tender with a delicious chew because there is a lot of fatty tissue inside it to enjoy.
However precisely because of this fatty soft interior and their basic function, large intestines are not the easiest ingredient to work with as they are grimey and oily often with a gamey smell. Therefore the cleaning process before cooking is a most important step to thoroughly clean and remove all the unpleasant grime and fats.
For a thorough cleansing, follow these 4 essential steps
Step 1 - rub thoroughly and continuously with salt, flour and a little oil and wash thoroughly; do this several times until the water runs clear.
Step 2 - douse with hot water to remove any oili-ness.
Step 3 - turn the inside out and trim away excess fat and tissues according to preference. Again wash thoroughly and flip it back.
Step 4 - before cooking, blanche the intestines in boiling water added with ginger and rice wine to further remove excess residue and smell.
The intestines would be thoroughly cleaned at this stage and all ready for braising or stir frying.
#2 How much to trim?
The fatty tissue inside the intestines are super high cholesterol but they are also what gives that incredible delicious chew! So it’s one of life’s tough choices - how much to trim? My choice? My Healthy Braised Pork Intestines uses 1 kg of intestines and I removed almost 500g of fats!
How much should you trim? Eat to live or live to eat? Go with your preference!
#3 Braising
Pork intestines can be braised and stewed in soy sauce with a classic combination of herbs, spices, ginger and scallions. The intestines will darken in color and absorb the delicious flavors. Many people prefer softer pork intestines and they usually take an hour to stew. I stewed mine using black bean, beer and abalone sauce. No need for any salt.
This braising sauce is super tasty as it is. And I like to stew the intestines for about 45 minutes or so; that is the sweet spot (for me) for perfectly softened intestines whilst retaining a nice irresistible chew. Freshly braised intestines with a generous drizzle of sauce served on rice, who can resist? Just too good!
#4 Storage
This Healthy Braised Pork Intestines keep well for 4-5 days well sealed and chilled in the refrigerator. Simply reheat it when it is to be consumed.
Step 2 - douse with hot water to remove any oili-ness.
Step 3 - turn the inside out and trim away excess fat and tissues according to preference. Again wash thoroughly and flip it back.
Step 4 - before cooking, blanche the intestines in boiling water added with ginger and rice wine to further remove excess residue and smell.
The intestines would be thoroughly cleaned at this stage and all ready for braising or stir frying.
#2 How much to trim?
The fatty tissue inside the intestines are super high cholesterol but they are also what gives that incredible delicious chew! So it’s one of life’s tough choices - how much to trim? My choice? My Healthy Braised Pork Intestines uses 1 kg of intestines and I removed almost 500g of fats!
How much should you trim? Eat to live or live to eat? Go with your preference!
#3 Braising
Pork intestines can be braised and stewed in soy sauce with a classic combination of herbs, spices, ginger and scallions. The intestines will darken in color and absorb the delicious flavors. Many people prefer softer pork intestines and they usually take an hour to stew. I stewed mine using black bean, beer and abalone sauce. No need for any salt.
This braising sauce is super tasty as it is. And I like to stew the intestines for about 45 minutes or so; that is the sweet spot (for me) for perfectly softened intestines whilst retaining a nice irresistible chew. Freshly braised intestines with a generous drizzle of sauce served on rice, who can resist? Just too good!
#4 Storage
This Healthy Braised Pork Intestines keep well for 4-5 days well sealed and chilled in the refrigerator. Simply reheat it when it is to be consumed.