Nine-Turn Braised Pork Intestines
A classic Shandong (Lu) dish with a glossy red color and a well-balanced harmony of five flavors.
Ingredients
Cooked pork large intestine (cut into 2 cm segments)
750 g
Cooked lard
to taste
Sichuan pepper oil
to taste
Clear broth
to taste
White fermented rice
to taste
Salt
to taste
MSG
to taste
Cooking wine
to taste
Scallion
to taste
Ginger
to taste
Garlic
to taste
Cilantro (cut into 1 cm segments)
to taste
Vinegar
to taste
Ground white pepper
to taste
Sand cardamom (amomum)
to taste
Cinnamon
to taste
Cardamom
to taste
Instructions
1
Cutting and Prep
Cut the pork large intestine into 2 cm segments and cut the cilantro into 1 cm segments.
2
Blanching
Add water to a pot and bring it to a boil. Add the large intestine and blanch it through, then remove and drain off all the water.
3
Caramelizing Sugar
Heat cooked lard and white sugar in a wok over the fire. When the sugar turns red, add the large intestine and toss to color it. Add minced scallion, ginger, and garlic, then splash in vinegar and cooking wine.
4
Braising
Add the clear broth. Once it comes to a boil, add salt, white sugar, fermented rice, and half of the three spices. Then move to low heat and simmer until the sauce becomes thick and concentrated.
