Nine-Turn Pork Intestine
Nine-Turn Large Intestine, a classic Shandong dish, features a glossy red hue and tender texture, harmoniously balancing five flavors—sour, sweet, aromatic, spicy, and salty.
Ingredients
pork large intestine (approx. 750g)
3
Shaoxing wine
10g
soy sauce
25g
sugar
100g
vinegar (50g used for cleaning)
54g
finely chopped cilantro
1.5g
ground black pepper
a pinch
ground cinnamon
a pinch
ground amomum
a pinch
finely chopped scallion
5g
finely chopped garlic
5g
finely chopped ginger
2.5g
lard (approx. 75g used)
500g
Sichuan peppercorn oil
15g
clear broth
to taste
fine salt
to taste
Instructions
1
Step 1
Clean the pork large intestine thoroughly. Rub the inside and outside with 50g of vinegar and a pinch of salt to remove mucus and dirt, then rinse well. Place in a pot of boiling water, add scallion, ginger, and Shaoxing wine, cover and simmer until cooked through. Remove, cut into 3cm long segments, then blanch in boiling water again. Remove and drain excess water.
2
Step 2
Place a wok over medium heat, pour in the lard and heat to 70% of its smoking point. Add the intestine segments and fry until they turn red, then remove. Leave 25g of lard in the wok, add finely chopped scallion, ginger, and garlic and fry until fragrant. Add vinegar, soy sauce, sugar, clear broth, fine salt, and Shaoxing wine, then quickly add the intestine segments and stir to combine. Move the wok to low heat and cook until the sauce thickens. Add ground black pepper, ground cinnamon, and ground amomum, drizzle with Sichuan peppercorn oil, toss well to coat evenly. Transfer to a plate and sprinkle with finely chopped cilantro to serve.
