Low Sodium Spicy Braised Pig Intestine
Experience bold flavors with this *Low Sodium Spicy Braised Pig Intestine* recipe, a deliciously unique dish that combines aromatic spices and rich braising techniques for a mouthwatering result. Perfect for adventurous food lovers, this recipe transforms clean and tender pig intestines into a delicacy infused with the heat of dried red chilies, the numbing tingle of Sichuan peppercorns, and the savory depth of Shaoxing wine and soy sauce—all crafted with a low-sodium twist for healthier indulgence. Slow-simmered to perfection in a fragrant broth of ginger, garlic, star anise, and bay leaves, this dish boasts a tender and succulent texture, complemented by a thick, spicy sauce. Serve it over steamed rice or noodles and finish with a fresh cilantro garnish for a vibrant touch. Ready in just over two hours, this flavorful, nutrient-conscious dish is ideal for those looking to explore authentic Chinese-inspired cuisine with a healthy edge.
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Recipe Information
Ingredients
- 500 grams Pig intestine
- 60 ml White vinegar
- 30 grams Fresh ginger, sliced
- 5 cloves Garlic, minced
- 3 stalks Scallions, chopped
- 5 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Dark soy sauce (optional, for color)
- 2 tablespoons Shaoxing wine
- 500 ml Low-sodium chicken or vegetable stock
- 2 tablespoons Vegetable oil
- 2 leaves Bay leaves
- 2 pieces Star anise
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt (optional, low-sodium)
Instructions
Clean the pig intestine thoroughly by rinsing under cold water and inverting it. Rub with white vinegar and a pinch of salt to remove any odor. Rinse again until the water runs clear.
Blanch the intestine by bringing a large pot of water to a boil. Add half of the sliced ginger and 30 ml of vinegar. Boil the intestine for 5 minutes, then drain and rinse under cold water. Set aside.
Heat a wok or large pot over medium heat. Add vegetable oil and stir-fry the remaining sliced ginger, minced garlic, scallions, dried red chilies, Sichuan peppercorns, bay leaves, and star anise until fragrant, about 1-2 minutes.
Add the blanched intestines to the wok and stir-fry for 3-4 minutes to coat with aromatics.
Pour in the Shaoxing wine, low-sodium soy sauce, dark soy sauce (if using), and sugar. Stir well to coat the intestines evenly.
Add the low-sodium chicken or vegetable stock to the wok, ensuring the intestines are fully submerged. Bring to a boil, then reduce the heat to low. Cover the wok or pot and let simmer for 60-70 minutes, stirring occasionally.
Taste the broth and adjust seasoning as needed. Add a small amount of low-sodium salt if desired, being mindful of the low-sodium requirement.
Once the intestines have become tender and flavorful, increase the heat to medium-high to reduce the braising liquid into a slightly thicker sauce, about 5-10 minutes.
Transfer the braised intestines to a serving dish. Garnish with fresh chopped cilantro and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 806 mg | 17% | |
*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.
