Spicy Peppers with Pork Intestines

Name: Spicy Peppers with Pork Intestines
Total time: 30 min
Ingredients: 300g Pork intestines, cleaned and cut into bite-sized pieces; 2 medium Green bell peppers, sliced into thick strips; 4 Garlic cloves, finely minced; 3 stalks Green onions, white parts chopped; 4 Dried red chilies, broken in half; 1.5 tablespoons Doubanjiang (Chili bean paste); 1/2 teaspoon Sichuan peppercorn powder; 1 tablespoon Light soy sauce; 1 tablespoon Dark soy sauce; 3 tablespoons Shaoxing wine; 2 tablespoons Vegetable oil

A bold Sichuan-style stir-fry featuring tender pork intestines wok-tossed with crisp green bell peppers in a fragrant, numbing sauce. This dish delivers layers of flavor—from the deep umami of fermented bean paste to the bright heat of fresh chilies.

30 min

Medium

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Story

This classic Sichuan dish balances the rich, meaty texture of pork intestines with the fresh, slightly sweet crunch of green bell peppers. The key is to get a good char on the intestines while keeping the peppers vibrant and crisp.

Ingredients

Pork intestines, cleaned and cut into bite-sized pieces 300g

Green bell peppers, sliced into thick strips 2 medium

Garlic cloves, finely minced 4

Green onions, white parts chopped 3 stalks

Dried red chilies, broken in half 4

Doubanjiang (Chili bean paste) 1.5 tablespoons

Sichuan peppercorn powder 1/2 teaspoon

Light soy sauce 1 tablespoon

Dark soy sauce 1 tablespoon

Shaoxing wine 3 tablespoons

Vegetable oil 2 tablespoons

Instructions

Prepare the ingredients

Cut the cleaned pork intestines into 2-inch pieces. Slice the bell peppers into thick strips. Mince the garlic and chop the green onion whites. Break the dried chilies in half, removing seeds for less heat if desired.

Bloom the aromatics

Heat oil in a wok over high heat until shimmering. Add the dried red chilies, garlic, and green onion whites. Stir-fry for 30 seconds until fragrant—watch closely to prevent burning.

Build the sauce base

Add the doubanjiang and Sichuan peppercorn powder to the wok. Stir-fry for another 30 seconds until the paste becomes fragrant and releases a deep red oil. The spices should be sizzling actively.

Cook the intestines

Add the pork intestines and immediately splash in the Shaoxing wine. Stir-fry vigorously for 2-3 minutes until the intestines are nearly cooked through and slightly charred at the edges. Add both soy sauces and toss to coat evenly.

Finish with peppers

Toss in the green bell peppers and continue stir-frying for 1-2 minutes until they're slightly charred but still retain a pleasant crunch. The sauce should coat everything beautifully. Serve immediately over steamed rice.