Fried Pork Intestine Rings (Zha Ban Zhi)

Name: Fried Pork Intestine Rings (Zha Ban Zhi)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 300 g Pork large intestine ends (trim both ends, wash, blanch briefly in boiling water, cut into segments, steam until tender, then drain); 50 g Lettuce (served with sweet and sour lettuce on the side); 3 g Salt; 20 g Cooking wine; 2 g Sichuan peppercorns; 15 g Ginger (smashed for steaming; finely minced for sauce); 20 g Scallion (white parts for steaming; finely minced for sauce); 10 g Garlic (finely minced); 15 g Sesame oil; 15 g Soy sauce; 25 g Vinegar; 50 g Sugar; 500 g Vegetable oil; 50 g Cold broth; Wet starch slurry, unspecified

First steamed then deep-fried pork large intestine, golden in color with a crispy skin and tender, fatty meat, served with a sweet-and-sour sauce for a savory, fragrant finish.

1h 30m

Easy

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Fried Pork Intestine Rings (Zha Ban Zhi)

Ingredients

Pork large intestine ends (trim both ends, wash, blanch briefly in boiling water, cut into segments, steam until tender, then drain) 300 g

Lettuce (served with sweet and sour lettuce on the side) 50 g

Salt 3 g

Cooking wine 20 g

Sichuan peppercorns 2 g

Ginger (smashed for steaming; finely minced for sauce) 15 g

Scallion (white parts for steaming; finely minced for sauce) 20 g

Garlic (finely minced) 10 g

Sesame oil 15 g

Soy sauce 15 g

Vinegar 25 g

Sugar 50 g

Vegetable oil 500 g

Cold broth 50 g

Wet starch slurry unspecified

Instructions

Prepare the intestines

Trim both ends of the pork intestines, wash well, then blanch in a pot of boiling water for about 15 minutes. Remove and cut into two segments. Place in a steaming bowl and add water, salt, scallion whites, cooking wine, Sichuan peppercorns, and the smashed ginger. Steam over high heat until very tender. Remove and drain off the liquid.

Make the sweet and sour sauce

Finely mince the scallions, ginger, and garlic. Combine them in a bowl with sesame oil, cooking wine, cold broth, wet starch slurry, sugar, vinegar, and soy sauce. Stir well to form the sweet and sour sauce.

Fry and assemble the dish

Place a wok over the fire, add the vegetable oil and heat until hot. Add the steamed intestines and deep-fry until golden brown. Remove and cut into short pieces about 1.5 cm long. Drizzle with sesame oil and arrange on a serving plate, accompanied by the sweet and sour lettuce on the side. Pour the sweet and sour sauce into a pan and heat through, then transfer to a sauce cup and serve alongside.