Sugar-Free Spicy Braised Pig Intestine
Dive into bold flavors with this Sugar-Free Spicy Braised Pig Intestine recipe, a sensational dish that showcases authentic Chinese cooking techniques and spices. Perfectly cleaned and blanched pig intestines are stir-fried with aromatic ginger, garlic, Sichuan peppercorns, and dried red chilies, before being slow-braised in a fragrant blend of soy sauces, Shaoxing wine, and chicken broth. This hearty, sugar-free creation delivers a deeply savory and spicy kick, enhanced with star anise and bay leaves for a complex depth of flavor. Ideal as a rich main course served over fluffy steamed rice or alongside your favorite sides, it's a must-try for adventurous foodies seeking a taste of true culinary tradition.
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Recipe Information
Ingredients
- 1 kilogram Pig intestines
- 60 milliliters Rice vinegar
- 50 grams Ginger
- 6 units Garlic cloves
- 10 units Dried red chilies
- 1 tablespoon Sichuan peppercorns
- 2 units Star anise
- 2 units Bay leaves
- 80 milliliters Soy sauce
- 30 milliliters Dark soy sauce
- 50 milliliters Shaoxing wine
- 500 milliliters Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon White pepper powder
- 2 units Green onions
- 2 tablespoons Cooking oil
- 2 liters Water
Instructions
Thoroughly clean the pig intestines. Rinse them well under running water, then soak in a mixture of water and 30 milliliters of rice vinegar for 20 minutes. Rinse again to remove odor.
Bring 2 liters of water to a boil in a large pot. Add half of the ginger (sliced), 30 milliliters of rice vinegar, and the cleaned pig intestines. Blanch for 5 minutes to remove impurities, then drain and rinse the intestines under cold water.
Cut the blanched pig intestines into 5-centimeter-long pieces and set aside.
Heat 2 tablespoons of cooking oil in a deep skillet or wok over medium heat. Add the remaining ginger (sliced), minced garlic, dried red chilies, Sichuan peppercorns, star anise, and bay leaves. Stir-fry until fragrant, about 1-2 minutes.
Add the chopped pig intestines to the skillet and stir-fry for 5 minutes, allowing them to absorb the spices.
Pour in the soy sauce, dark soy sauce, and Shaoxing wine, stirring to coat the intestines evenly.
Add the chicken broth and bring the mixture to a boil. Lower the heat to a simmer, cover with a lid, and let it braise for 60 minutes, stirring occasionally to prevent sticking.
Uncover the skillet and check the consistency of the sauce. Let it simmer uncovered for another 15 minutes or until the sauce thickens to your liking.
Season with salt and white pepper powder to taste. Stir well.
Garnish with chopped green onions before serving. Serve hot with steamed rice or as part of a multi-course meal.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 9236 mg | 402% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.0 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2217 mg | 47% | |
*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.
