Spicy Pig Intestine Clay Pot

Name: Spicy Pig Intestine Clay Pot
Total time: 1 h 15 min
Ingredients: 500g pig large intestine; 3 tablespoons vegetable oil; 8-10 pieces dried red chilies; 4-5 slices ginger slices; 4 cloves garlic cloves, sliced; 2 pieces star anise; 2 leaves bay leaves; 1 tablespoon rock sugar; 1 medium onion, chopped; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 3 stalks green onions, chopped; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons cooking wine; to taste salt

A hearty Chinese one-pot dish featuring tender, flavorful pig intestine slow-cooked with aromatic spices, chilies, and vegetables in a rich, savory sauce.

1h 15m

Medium

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Ingredients

pig large intestine 500g

vegetable oil 3 tablespoons

dried red chilies 8-10 pieces

ginger slices 4-5 slices

garlic cloves, sliced 4 cloves

star anise 2 pieces

bay leaves 2 leaves

rock sugar 1 tablespoon

onion, chopped 1 medium

green bell pepper, sliced 1

red bell pepper, sliced 1

green onions, chopped 3 stalks

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

cooking wine 2 tablespoons

salt to taste

Instructions

Prepare the intestine

Clean the pig intestine thoroughly under running water, removing all excess fat and debris. Cut into 3-4 cm pieces. Bring a pot of water to boil, add the intestine pieces and a few slices of ginger. Blanch for 5 minutes, then drain and rinse. Set aside.

Build the aromatics

Heat oil in a wok or clay pot over medium heat. Add dried chilies, star anise, bay leaves, and ginger slices. Stir for 30 seconds until fragrant. Add the sliced garlic and cook until slightly golden.

Cook the intestine

Add the blanched intestine to the pot. Stir-fry for 2-3 minutes. Pour in cooking wine, light soy sauce, and dark soy sauce. Add rock sugar and enough water to barely cover the intestine. Bring to a boil.

Simmer until tender

Reduce heat to low, cover, and simmer for 30-35 minutes until the intestine becomes tender and absorbs the sauce flavors. Stir occasionally and add more water if needed.

Add vegetables and finish

Add onion and bell peppers to the pot. Cook for another 5 minutes until vegetables are slightly softened but still crisp. Season with salt to taste. Garnish with green onions and serve hot.