Braised Pork Intestine in Savory Sauce

Name: Braised Pork Intestine in Savory Sauce
Total time: 2 h
Ingredients: 1 large piece pork intestine (about 500g); 2 tablespoons vegetable oil; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons rock sugar or brown sugar; 2 tablespoons Shaoxing wine; 2 pieces star anise; 4-5 slices ginger slices; 3 cloves garlic cloves; a pinch white pepper powder; 3 tablespoons starch (cornstarch); 2 tablespoons white vinegar; 1 tablespoon salt

Tender, silky pork intestine slowly braised in a rich, aromatic soy-based sauce. A classic Chinese comfort dish with deep savory flavor.

2 hours

Medium

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This dish transforms humble pork intestine into something truly memorable. The key is thorough cleaning and patient braising—trust the process and you'll be rewarded with melt-in-your-mouth tenderness.

Ingredients

pork intestine (about 500g) 1 large piece

vegetable oil 2 tablespoons

light soy sauce 3 tablespoons

dark soy sauce 1 tablespoon

rock sugar or brown sugar 2 tablespoons

Shaoxing wine 2 tablespoons

star anise 2 pieces

ginger slices 4-5 slices

garlic cloves 3 cloves

white pepper powder a pinch

starch (cornstarch) 3 tablespoons

white vinegar 2 tablespoons

salt 1 tablespoon

Instructions

Clean the intestine

Place the intestine in a large bowl. Add starch, vinegar, and salt. Massage thoroughly with your hands for 3-4 minutes—the texture will become slippery. Rinse well with water and repeat this cleaning process 2-3 times until the water runs clear. Flip the intestine inside out and scrape away excess fat with a knife. Rinse once more and drain.

Blanch the intestine

Cut the cleaned intestine into 5-6 cm sections. Bring a pot of water to boil, add a few ginger slices and a splash of Shaoxing wine. Add the intestine pieces and cook for 2-3 minutes to remove impurities. Drain and set aside.

Start the braise

Heat oil in a wok or deep pan over medium heat. Add sugar and stir until it melts into a caramel color. Add ginger, garlic, and star anise. Stir for 30 seconds until fragrant.

Braise until tender

Add the blanched intestine to the wok. Pour in light soy sauce, dark soy sauce, and Shaoxing wine. Toss to coat evenly. Add enough water to nearly cover the intestine (about 400ml). Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the intestine is soft and flavorful.

Finish and serve

Once the sauce has reduced and the intestine is tender, check seasoning. Sprinkle with white pepper. The sauce should be thick and glossy. Remove from heat and let rest for 5 minutes. Serve hot over steamed rice.