Keto Spicy Braised Pig Intestine
Dive into the bold and tantalizing flavors of this Keto Spicy Braised Pig Intestine recipe—a dish that transforms a traditional delicacy into a keto-friendly masterpiece. Perfectly cleaned and parboiled pig intestines are braised to tender perfection in a rich and aromatic blend of spices, ginger, garlic, soy sauces, and chicken broth. Enhanced with red chili flakes and ground cumin for a fiery kick, this recipe delivers exquisite depth of flavor with the addition of star anise and a touch of sesame oil. The result is a savory, saucy dish that pairs beautifully with fresh cilantro and green onion garnish for an irresistible finish. Ideal for adventurous food lovers on a keto diet, this high-protein, low-carb recipe balances authentic Asian-inspired techniques with bold spices for an unforgettable meal that’s sure to impress.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams pig intestines
- 4 tablespoons white vinegar
- 2 teaspoons salt
- 1 thumb-sized piece, sliced ginger
- 6 cloves, minced garlic
- 2 teaspoons red chili flakes
- 1 teaspoon ground cumin
- 2 pieces whole star anise
- 3 tablespoons light soy sauce (keto-friendly)
- 1 tablespoon dark soy sauce (keto-friendly)
- 1 cup chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons coconut oil
- 2 stalks, chopped green onions
- 2 tablespoons, chopped fresh cilantro
Instructions
Thoroughly clean the pig intestines by rinsing them under cold water, flipping them inside out, and rinsing again. Scrub with 2 tablespoons of white vinegar and 1 teaspoon of salt to remove any odor and impurities. Rinse well, then repeat the process if needed.
Place the cleaned intestines in a pot of boiling water with 2 tablespoons of white vinegar and the sliced ginger. Boil for 10 minutes. Drain and set aside.
Slice the parboiled intestines into bite-sized pieces, approximately 2 inches long.
Heat 2 tablespoons of coconut oil in a large wok or deep skillet over medium-high heat. Add the minced garlic, red chili flakes, ground cumin, and star anise. Stir-fry for 1-2 minutes until fragrant.
Add the sliced intestines to the skillet and stir-fry for 5 minutes to slightly crisp the edges.
In a small bowl, mix the light soy sauce, dark soy sauce, and 1/2 teaspoon of salt. Add this mixture to the skillet, stirring to coat the intestines evenly.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and braise for 60 minutes, stirring occasionally.
After 60 minutes, uncover the skillet and raise the heat to medium to allow the liquid to reduce into a thick, flavorful sauce, approximately 10-15 minutes.
Drizzle with sesame oil and stir gently. Remove from heat.
Transfer to a serving dish and garnish with chopped green onions and fresh cilantro. Serve hot and enjoy.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 256 mg | 5% | |
*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.
