Red-Braised Pork Intestines
Shanghai-style braised pork intestines (红烧圈子) boast a rich golden color, thick, glossy braising sauce, and a fragrant, tender, fatty flavor that is savory with a subtle hint of sweetness.
Ingredients
Pork large intestine (washed inside and out)
1
Ginger pieces
to taste
Rice vinegar (for scrubbing to remove slime)
to taste
Cooking wine
to taste
Soy sauce
to taste
Sugar
to taste
Wet cornstarch (for thickening)
a pinch
Tender chive sprouts (for garnish)
to taste
Scallion knot
to taste
Meat broth (for cooking)
a pinch
Rendered pork fat (drizzled for aroma)
a pinch
Instructions
1
Step 1
First, turn the pork large intestine inside out and wash it thoroughly. Place it in a pot of cold water and bring to a rolling boil over high heat. Once the outer layer of the intestine firms up and contracts, remove it and place it in a container. Rub with salt or rice vinegar to remove the slime, then rinse clean.
2
Step 2
Transfer the intestine to a soup pot, add scallion knots, ginger pieces, cooking wine, and other aromatics, and cook over high heat, changing the water as it cooks. Once the water in the pot runs clear and the gamey smell is gone, remove the intestine and rinse it again.
3
Step 3
Return the intestine to the soup pot, cover, and simmer-braise until it turns white. Remove it, cool it down in cold water, then cut it into sections and place them in a braising pot.
4
Step 4
Add a small amount of meat broth along with cooking wine, soy sauce, and sugar. Cover, bring to a boil over high heat, then reduce to low heat and simmer for another two to three minutes until the intestine takes on color and absorbs the flavor.
5
Step 5
Switch back to high heat to reduce the sauce, thicken with a small amount of wet cornstarch, drizzle in some rendered pork fat and toss once. Transfer to a serving plate and optionally garnish with tender chive sprouts.
