Braised Pork Intestines
A traditional Shandong dish featuring rich garlic flavor and tender pork intestines.
Ingredients
cooked pork intestines (sliced on the bias)
500 g
soy sauce
6 g
salt
5 g
scallion ginger oil
76 g
MSG
5 g
cooking wine
15 g
dry starch (for thinning to make a wet starch slurry for thickening)
75 g
chicken broth
1.5 kg
chopped cilantro
50 g
minced garlic
20 g
Instructions
1
Prepare the pork intestines
Slice the pork intestines on the bias, blanch in boiling water until cooked through, then drain off excess moisture.
2
Cook the dish
Heat the scallion ginger oil, add the minced garlic and fry until fragrant. Pour in the cooking wine and soy sauce, then add the chicken broth, MSG, and salt. Add the pork intestines to the broth, bring to a boil over high heat, skim off any foam, thicken with the thinned wet starch slurry to a loose consistency, then sprinkle with chopped cilantro and serve.
