Low Fat Spicy Braised Pig Intestine
Dive into the bold and exotic flavors of Low Fat Spicy Braised Pig Intestine, a dish that perfectly balances heat, aroma, and savory goodness. This unique recipe transforms cleaned and tender pig intestines into a mouthwatering delicacy, slow-cooked in a rich braising liquid infused with garlic, ginger, dried red chilies, star anise, cinnamon, and Sichuan peppercorns. Lightened up with low-sodium soy sauce and sesame oil, the dish boasts a seamless blend of spice and umami while maintaining its nutritious appeal. Perfectly paired with steamed rice, this irresistible dish is ideal for adventurous food lovers seeking authentic Asian cuisine. With just 30 minutes of prep and a slow simmer to deepen the flavors, it's a testament to the art of braising and a must-try for fans of bold, low-fat recipes!
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Recipe Information
Ingredients
- 500 grams Pig intestine (cleaned thoroughly)
- 60 milliliters White vinegar
- 2 tablespoons Salt
- 30 grams Fresh ginger (sliced)
- 3 cloves Garlic (minced)
- 6 pieces Dried red chilies
- 60 milliliters Low-sodium soy sauce
- 15 milliliters Dark soy sauce
- 30 milliliters Shaoxing wine or rice wine
- 1 piece Star anise
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon Sugar (optional)
- 500 milliliters Water
- 1 teaspoon Sesame oil
- 2 stalks Spring onions (sliced for garnish)
Instructions
Start by cleaning the pig intestines thoroughly. Rinse them under cold running water, flipping them inside out to remove residue. Rub them with vinegar and 1 tablespoon of salt, then rinse again. Repeat this process twice to ensure cleanliness.
Cut the cleaned intestines into 5 cm (2-inch) pieces and set them aside.
Bring a pot of water to a boil and blanch the intestines for 5 minutes. Drain, rinse under cold water, and set aside.
Heat a large, non-stick skillet or wok over medium heat. Add the sliced ginger and minced garlic, stirring until aromatic, about 1 minute.
Add the dried red chilies, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Toast the spices for another minute.
Pour in the low-sodium soy sauce, dark soy sauce, Shaoxing wine, and water. Stir well to combine.
Add the blanched pig intestines to the braising liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
After 60 minutes, remove the lid and let the sauce reduce over medium heat for an additional 15-20 minutes until it thickens slightly.
Stir in the sesame oil and sugar, if using, to balance the flavors.
Transfer the braised pig intestines to a serving plate and garnish with sliced spring onions.
Serve hot with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 17348 mg | 754% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 852 mg | 18% | |
*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.
