High Protein Spicy Braised Pig Intestine
Dive into the bold flavors of Chinese cuisine with this High Protein Spicy Braised Pig Intestine recipe, a fiery and aromatic dish perfect for adventurous food enthusiasts. This protein-rich delicacy highlights tender, meticulously cleaned pig intestines, braised to perfection in a savory blend of soy sauce, Shaoxing wine, and fragrant spices like Sichuan peppercorns, dried red chilies, and ginger. With a melt-in-your-mouth texture and a harmonious balance of spice and umami, this dish is sure to impress. Ideal for pairing with steamed rice or noodles, it’s an authentic, satisfying meal that celebrates traditional cooking techniques. Whether you’re a fan of offal-based recipes or simply exploring new culinary horizons, this spicy braised pig intestine promises to be a flavorful and hearty experience.
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Recipe Information
Ingredients
- 500 grams Pig intestines
- 60 ml White vinegar
- 10 grams Salt
- 30 ml Vegetable oil
- 4 pieces Garlic cloves, minced
- 20 grams Ginger, sliced
- 8 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 50 ml Soy sauce
- 20 ml Dark soy sauce
- 30 ml Shaoxing wine
- 200 ml Chicken stock
- 10 grams Sugar
- 2 stalks Green onions, chopped
- 10 grams Cilantro, chopped (optional)
Instructions
Start by thoroughly cleaning the pig intestines. Flip them inside out and rinse under cold running water multiple times. Use white vinegar and salt to scrub them to remove any impurities or odors, then rinse again.
Bring a large pot of water to a boil. Add the cleaned pig intestines and blanch them for 5 minutes to remove any remaining odor. Drain and rinse with cold water. Cut the intestines into 5-6 cm (2-2.5 inch) segments.
Heat vegetable oil in a large wok or pot over medium-high heat. Add the minced garlic, sliced ginger, dried red chilies, and Sichuan peppercorns. Stir-fry until fragrant, about 1-2 minutes.
Add the blanched pig intestines to the wok and stir-fry for 5 minutes, allowing them to absorb the aromatic flavors.
Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Stir to coat the intestines evenly in the sauces.
Add the chicken stock and sugar, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let the intestines braise gently for 60 minutes, stirring occasionally.
Remove the lid and increase the heat to medium-high. Continue cooking for 10-15 minutes, allowing the sauce to reduce and thicken.
Taste and adjust seasoning if needed. Garnish with chopped green onions and cilantro (if using).
Serve the spicy braised pig intestines hot with steamed rice or noodles for a satisfying, protein-packed meal.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 7519 mg | 327% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
