Braised Spicy Intestines

Name: Braised Spicy Intestines
Total time: 1 h 15 min
Ingredients: 500g pork intestines; 3 tablespoons vegetable oil; 2 tablespoons Sichuan chili bean paste (doubanjiang); 4 stalks green onions; 3 slices ginger; 4 cloves garlic; 2 tablespoons cooking wine; 1 tablespoon light soy sauce; 1 teaspoon rock sugar; 500ml chicken stock; 1/2 teaspoon Sichuan peppercorns

Tender pork intestines braised in a bold, aromatic chili sauce with green onions and ginger. A beloved Sichuan street food turned home-cooked favorite.

1h 15m

Medium

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Story

This classic Sichuan dish transforms humble pork intestines into something extraordinary. The key is cleaning them thoroughly and braising them long enough to become tender while soaking up all the spicy, fragrant sauce.

Ingredients

pork intestines 500g

vegetable oil 3 tablespoons

Sichuan chili bean paste (doubanjiang) 2 tablespoons

green onions 4 stalks

ginger 3 slices

garlic 4 cloves

cooking wine 2 tablespoons

light soy sauce 1 tablespoon

rock sugar 1 teaspoon

chicken stock 500ml

Sichuan peppercorns 1/2 teaspoon

Instructions

Clean and prep the intestines

Rinse the intestines under cold water. Rub with flour and salt to remove odor, then rinse thoroughly. Cut into 2-inch sections. Bring a pot of water to boil, add the intestines and cook for 10 minutes until just firm. Drain and set aside.

Build the aromatics

Heat oil in a wok over medium-high heat. Add ginger, garlic, and green onion whites. Stir-fry for 30 seconds until fragrant. Add the chili bean paste and stir-fry until the oil turns red and aromatic, about 1 minute.

Braise the intestines

Pour in the cooking wine and soy sauce, then add the chicken stock and sugar. Bring to a gentle boil. Add the par-cooked intestines, reduce heat to low, and simmer covered for 25-30 minutes until the intestines are tender and have absorbed the sauce flavors.