Red-Braised Pork Intestine Rings

Name: Red-Braised Pork Intestine Rings
Ingredients: 1 根 Pork large intestine (turned inside out and cleaned); 适量 Ginger pieces; 适量 Rice vinegar (for rubbing off mucus); 适量 Cooking wine; 适量 Soy sauce; 适量 Sugar; 少许 Wet starch (for thickening); 适量 Tender chive sprouts (for garnish); to taste scallion knot; a little clear meat broth (for braising pot); a little cooked pork lard (drizzled for aroma)

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.

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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 根

Ginger pieces 适量

Rice vinegar (for rubbing off mucus) 适量

Cooking wine 适量

Soy sauce 适量

Sugar 适量

Wet starch (for thickening) 少许

Tender chive sprouts (for garnish) 适量

scallion knot to taste

clear meat broth (for braising pot) a little

cooked pork lard (drizzled for aroma) a little

Instructions

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.

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.

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.

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.

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.