- Published on
Sizzling Pork Intestines
- Authors
- Name
- Jack Qin
Sizzling Pork Intestines are prepared in two stages: par-cook to remove odor and tenderize, then stir-fry over high heat for a fragrant, slightly crisp finish.
Ingredients
Main
- Pork intestines, cleaned
Spices
- Dried chili
- Star anise
- Bay leaf
- Cinnamon bark
Aromatics
- Ginger
- Shallot
- Garlic
- Green and red peppers
- Sand ginger
- Scallion segments
Seasoning
- Sugar
- Oyster sauce
- Light soy sauce
- High-proof baijiu
- Rice wine
- Salt
- Sizzling sauce (optional)
Instructions
1. Blanch
Start the intestines in cold water with a splash of baijiu. Blanch about 5 minutes, then rinse twice.
2. Pressure cook
In a pressure cooker, add intestines, dried chili, star anise, bay leaf, cinnamon, ginger, scallion, a splash of baijiu, and salt. Add water and cook under pressure for about 20 minutes.
3. Slice
Cool slightly and cut into pieces.
4. Fry aromatics
Heat oil, fry ginger, then add garlic and shallot until fragrant. Remove and set aside.
5. Sear intestines
With a little oil, stir-fry intestines with rice wine until the surface turns lightly crisp. Remove and drain.
6. Finish
Return intestines to the pan, add sand ginger, sizzling sauce (optional), ginger, scallion, and garlic. Splash in light soy, add a little water, and cook on high heat until reduced. Season with sugar and oyster sauce, then add peppers and stir until just tender.
Tips
- Clean and pre-cook well to remove odor.
- High heat gives the signature sizzling aroma.
- Keep the liquid minimal so it reduces quickly.
Result
Aromatic, slightly crisp intestines with a bold claypot-style finish.