Low Carb Spicy Braised Pig Intestine
Elevate your culinary experience with this Low Carb Spicy Braised Pig Intestine recipe, blending bold, authentic flavors with a health-conscious twist. Perfect for adventurous foodies and those seeking traditional Chinese-inspired dishes, this recipe features tender pig intestines simmered to perfection in a fragrant broth infused with ginger, garlic, Sichuan peppercorns, star anise, and fiery dried red chilis. The addition of low-sodium soy sauce and Shaoxing wine enhances the dish's depth, while optional stevia or erythritol allows you to customize the sweetness without adding carbs. With step-by-step preparation techniques, including cleaning and braising, you'll achieve a restaurant-quality dish at home. Serve this spicy delicacy piping hot for a truly unique entrée that pairs beautifully with steamed greens or cauliflower rice. It’s the ultimate choice for keto-friendly and low-carb diets while offering an unbeatable burst of flavor!
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Recipe Information
Ingredients
- 2 pounds Pig intestines
- 1 cup White vinegar
- 2 tablespoons Salt
- 6 large Garlic cloves
- 2 inches Ginger
- 4 whole Red chili peppers
- 4 stalks Green onions
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 cups Chicken stock (unsalted)
- 1 teaspoon Sichuan peppercorns
- 5 whole Dried red chilis
- 2 whole Star anise
- 2 tablespoons Coconut oil
- 1 teaspoon Stevia or erythritol (optional, for slight sweetness)
Instructions
Clean the pig intestines thoroughly. Rinse them under running water, then soak in a mixture of white vinegar and 1 tablespoon of salt for 10 minutes. Rub the intestines well to remove any residue or odor. Rinse again with clean water repeatedly until the water runs clear. Cut into 2-inch pieces and set aside.
Crush and mince the garlic, slice the ginger into thin pieces, and cut the green onions into 2-inch lengths. Set aside.
Heat a large pot of water over high heat and bring to a boil. Add the cleaned intestines and boil for 5 minutes. Skim off any impurities that float to the surface. Drain and set the intestines aside.
In a large wok or deep skillet, heat the coconut oil over medium heat. Add garlic, ginger, Sichuan peppercorns, dried red chilis, and star anise. Stir-fry for 1-2 minutes until aromatic.
Increase the heat to high and add the boiled intestines to the wok. Stir-fry for 2-3 minutes.
Lower the heat to medium and pour in the soy sauce, Shaoxing wine, and chicken stock. Add the red chili peppers and green onions. If you'd like a hint of sweetness, stir in the stevia or erythritol.
Reduce the heat to low, cover with a lid, and let the mixture simmer for 1 hour, stirring occasionally to ensure even cooking. Add more chicken stock or water if the liquid reduces too much.
After 1 hour, taste for seasoning. You can add more salt or soy sauce if necessary.
Once the intestines are tender and the spicy broth has thickened slightly, remove from heat and serve hot. Garnish with additional sliced green onions or chili peppers if desired.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 16528 mg | 719% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.0 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1680 mg | 36% | |
*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.
