Wok-Charred Pork Intestines with Blistered Peppers
A Sichuan-style stir-fry featuring springy pork intestines blistered in a hot wok, tossed with crunchy sweet peppers and aromatic garlic-ginger notes. This dish delivers a compelling contrast between chewy, caramelized offal and crisp vegetables.
Story
This recipe transforms humble pork intestine into a restaurant-quality delicacy through proper cleaning and high-heat wok technique. The key lies in blanching the intestines first to tenderize them, then achieving a slight char during the final stir-fry. Serve immediately over steamed jasmine rice to capture the savory wok hei.
Ingredients
pork intestines, cleaned
300g
green bell peppers
2 medium
yellow onion
1 small
garlic cloves
3
fresh ginger
1-inch piece
Shaoxing wine
1 tbsp (plus extra for blanching)
soy sauce
2 tbsp
oyster sauce
1 tbsp
Sichuan peppercorns
1/4 tsp (optional)
white sugar
1/2 tsp
cooking oil
3 tbsp
salt
to taste
Instructions
1
Clean and blanch the intestines
Turn the intestines inside out and scrub under cold running water, scraping away excess fat and membrane. Rub generously with salt and flour, rinse thoroughly, and repeat until squeaky clean. Cut into 2-inch segments. Bring a pot of water to boil with a splash of Shaoxing wine, blanch the intestines for 2 minutes, then drain and rinse under cold water.
2
Prepare the aromatics and vegetables
Slice the green peppers into thick strips and cut the onion into wedges. Finely mince the garlic and ginger. Arrange all prepped ingredients within arm's reach of your stove, as stir-frying requires constant motion and high heat.
3
Stir-fry the intestines
Heat a wok or large skillet over maximum heat until smoking. Add 2 tablespoons of oil, then immediately toss in the garlic, ginger, and optional Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Add the blanched intestines and cook vigorously for 2-3 minutes until the edges begin to caramelize. Splash in the soy sauce and oyster sauce, tossing constantly to coat evenly.
4
Add vegetables and finish
Push the intestines to the sides of the wok, creating a well in the center. Add the remaining tablespoon of oil, then toss in the green peppers and onion. Stir-fry for 1-2 minutes until the peppers blister and char slightly while remaining crisp. Mix everything together, sprinkle with sugar and salt to taste. Serve immediately over steamed rice.
