Paleo Spicy Braised Pig Intestine
Savor bold flavors and culinary adventure with this Paleo Spicy Braised Pig Intestine recipe, a delectable blend of tradition and modern health-conscious cooking. This protein-packed dish features tender pig intestines braised to perfection in a rich, spicy broth infused with coconut aminos, chicken bone broth, fragrant garlic, ginger, and fiery red chili peppers. Enhanced with aromatic spices like paprika, cumin, and coriander, each bite offers a multifaceted flavor profile that will delight the palate. The recipe includes detailed preparation steps to ensure the intestines are thoroughly cleaned and tenderized before braising, making this dish both approachable and rewarding for enthusiasts of offal cuisine. Garnished with fresh cilantro and scallions, this dish pairs beautifully with steamed vegetables and supports Paleo dietary principles, offering a unique and nourishing meal for adventurous eaters. Perfect for those seeking bold, authentic flavors that celebrate nutrient-rich ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pig intestines
- 1 cup White vinegar
- 2 tablespoons Sea salt
- 2 tablespoons Coconut oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 Red chili peppers, sliced
- 1 cup Coconut aminos
- 2 cups Chicken bone broth
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Fresh cilantro, chopped
- 2 Scallions, sliced
Instructions
Thoroughly clean the pig intestines by rinsing them under cold water and turning them inside out. Soak them in a bowl of water mixed with 1 cup white vinegar and 1 tablespoon of sea salt for 30 minutes, then rinse well.
Bring a large pot of water to a boil and add the cleaned intestines. Parboil for 5 minutes and drain. Let the intestines cool, then cut them into 2-inch pieces.
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic, ginger, and sliced red chili peppers. Sauté for 2-3 minutes until fragrant.
Add the cut pig intestines to the skillet and sauté for 5 minutes to lightly brown them.
Pour in the coconut aminos and chicken bone broth. Stir in the ground paprika, cumin, and coriander. Bring the liquid to a boil.
Reduce the heat to low, cover the skillet, and let the intestines braise for 90 minutes, stirring occasionally. The intestines should become tender and absorb the spiced broth.
Taste the braise and adjust seasoning with additional sea salt, if needed. Remove from heat and garnish with chopped cilantro and sliced scallions before serving.
Serve the Paleo Spicy Braised Pig Intestine on its own or pair with steamed vegetables for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1857 mg | 619% | |
| Sodium | 19149 mg | 833% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 58.0 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1859 mg | 40% | |
*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.
