Nine-Turn Pork Intestine
A classic dish from Jinan, Shandong, featuring a glossy red color and tender pork intestines. It balances salty, sweet, sour, spicy, and savory flavors—rich yet not greasy.
Ingredients
cooked pork large intestine
750 g
soy sauce
15 g
MSG
8 g
rice vinegar
50 g
white sugar
80 g
ground pepper
0.25 g
Shaoxing rice wine
50 g
ground cinnamon
0.25 g
fine salt
4 g
ground amomum
0.25 g
clear broth
250 g
minced garlic
5 g
sesame oil
15 g
chopped cilantro
6 g
minced scallion
5 g
chicken fat
15 g
minced ginger
5 g
Instructions
1
Step 1
Cut off and discard the thin ends of the cooked pork large intestine, then cut it into 2.5 cm long segments. Blanch the segments in boiling water until fully cooked, then remove and drain excess water.
2
Step 2
Pour oil into a wok and heat until it reaches approximately 70% of its smoking point. Add the pork intestine segments and deep-fry until they turn golden red, then remove and set aside.
3
Step 3
Pour sesame oil into the wok and heat, add 30g white sugar, and stir-fry over low heat until the sugar turns dark red. Add the cooked pork intestine to the wok, toss the wok to coat the intestine evenly with the caramelized sugar for coloring. Pour in Shaoxing rice wine, minced scallion, minced ginger, and minced garlic, and stir-fry until fragrant. Then add clear broth, soy sauce, white sugar, rice vinegar, fine salt, and MSG. Once the liquid comes to a boil, move the wok to low heat and let it simmer.
4
Step 4
When the sauce is reduced to 1/4 of its original volume, add ground pepper, ground cinnamon, and ground amomum. Continue to simmer until the sauce is thick and concentrated. Toss the wok to coat the pork intestine evenly with the sauce, drizzle with chicken fat, transfer to a serving plate, and sprinkle with chopped cilantro to serve.
