Spicy Braised Pig Intestine
Dive into the indulgent richness of *Spicy Braised Pig Intestine*, a bold, flavorful dish that celebrates authentic Asian cuisine. This recipe transforms pig intestines into tender, savory bites infused with aromatic spices like star anise, bay leaves, and fiery red chili peppers. Meticulously prepared through careful cleaning, boiling, and slow simmering, the intestines absorb a fragrant blend of soy sauces, ginger, and garlic, resulting in a mouthwatering combination of spice and umami. The dish is finished with a thickened sauce and garnished with fresh cilantro and green onions, offering a vibrant, irresistible contrast. Perfectly paired with steamed rice, this comforting yet adventurous delicacy is ideal for those eager to explore unique ingredients and techniques in their cooking repertoire. Whether you’re a fan of bold, spicy flavors or looking to try something out of the ordinary, this recipe delivers a culinary experience to savor.
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Recipe Information
Ingredients
- 500 grams Pig intestines
- 60 ml Vinegar
- 1 tablespoon Salt
- 2 tablespoons Vegetable oil
- 4 cloves Garlic
- 20 grams Ginger
- 3 pieces Red chili peppers
- 60 ml Soy sauce
- 30 ml Dark soy sauce
- 500 ml Chicken broth
- 2 pieces Star anise
- 2 pieces Bay leaves
- 1 tablespoon Sugar
- 3 stalks Green onions
- 10 grams Cilantro
Instructions
Thoroughly clean the pig intestines by rubbing them with salt and half of the vinegar. Rinse well under cold water until the water runs clear and there is no unpleasant odor.
In a large pot, bring water to a boil. Add the cleaned intestines and the remaining vinegar. Boil for 10 minutes to further reduce any odors. Drain and set aside.
Heat the vegetable oil in a large wok or pot over medium heat. Add minced garlic and sliced ginger; sauté until fragrant.
Add sliced red chili peppers, star anise, and bay leaves to the wok. Stir well to combine with the aromatics.
Add the boiled pig intestines to the wok. Stir-fry for 5 minutes until they begin to brown slightly.
Pour in the soy sauce, dark soy sauce, and chicken broth. Add the sugar and stir until everything is well combined.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally.
After 60 minutes, remove the lid and increase the heat to medium-high. Allow the sauce to reduce and thicken, stirring occasionally for about 15 minutes.
Once the sauce has reached the desired consistency, remove the pot from heat. Garnish with chopped green onions and fresh cilantro.
Serve hot with a side of steamed rice or your preferred accompaniment.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 12757 mg | 555% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 18.2 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1670 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.
