Red-Braised Pork Intestine Rings
A Shanghai-style red-braised pork intestine dish with a golden hue, thick rich sauce, tender and rich texture, savory with a hint of sweetness.
Story
A time-honored Shanghai classic, these red-braised pork intestine rings are slow-cooked to perfection, emerging with a glossy golden hue draped in a thick, luscious sauce. Beloved for their meltingly tender texture and richly savory flavor lifted by a gentle touch of sweetness, they embody the comforting elegance of traditional Huaiyang-influenced Shanghainese home cooking. Each piece reflects the meticulous care of an old-fashioned kitchen, where humble ingredients are patiently transformed into a deeply satisfying delicacy that has graced family tables for generations.
Ingredients
Pork large intestine (turned inside out and cleaned)
1
Ginger pieces
to taste
Rice vinegar (for rubbing off mucus)
to taste
Cooking wine
to taste
Soy sauce
to taste
Sugar
to taste
Wet starch (for thickening)
a pinch
Tender chive sprouts (for garnish)
to taste
scallion knot
to taste
clear meat broth (for braising pot)
a little
cooked pork lard (drizzled for aroma)
a little
Instructions
1
Step 1
First, turn the pig large intestine inside out and wash it thoroughly. Place in a pot of cold water and bring to a rolling boil over high heat. When the outer layer of the intestine hardens and contracts, remove and place in a container. Rub with salt or rice vinegar to remove the slime, then rinse clean.
2
Step 2
Then place in a soup pot with scallion knots, ginger chunks, cooking wine, etc. Bring to a boil over high heat, changing the water as you boil. When the water in the pot becomes clear with no gamey smell, remove and wash again.
3
Step 3
Then place in the soup pot, cover, and simmer until the intestine turns white. Remove and cool in cold water, then cut into segments and place in a braising pan.
4
Step 4
Add a little meat broth along with cooking wine, soy sauce, and sugar. Cover and bring to a boil over high heat, then reduce to low heat and red-brais for 2-3 minutes more, until the intestine is colored and flavored.
5
Step 5
Then increase to high heat to reduce the sauce. Thicken with a little wet starch, drizzle with some cooked lard, toss once, then remove from the pot and plate. Garnish with tender chive sprouts if desired.
