Triple-Stuffed Pork Intestines

Name: Triple-Stuffed Pork Intestines
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Ingredients: 1500 g pig small intestine; 70 g soy sauce; 250 g cooked pork liver; 50 g Shaoxing wine; 15 g bamboo shoot slices; 75 g sugar; 50 g cornstarch slurry; 2 g red rice; 10 g scallion knot; 5 g minced scallion; 10 g ginger slices; 60 g cooked pork lard

A traditional Wuxi specialty made from pork small intestine layered into nested casing (三套肠), then red-braised to a glossy red and tender finish.

3h 40m

Easy

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Ingredients

pig small intestine 1500 g

soy sauce 70 g

cooked pork liver 250 g

Shaoxing wine 50 g

bamboo shoot slices 15 g

sugar 75 g

cornstarch slurry 50 g

red rice 2 g

scallion knot 10 g

minced scallion 5 g

ginger slices 10 g

cooked pork lard 60 g

Instructions

Prepare the intestines

Turn the pig small intestines inside out and wash them thoroughly. Soak in warm water to blanch, then rinse with clean water and soak again in warm water. Fold one intestine into two layers and tuck it inside another intestine to form "triple-stuffed intestines."

Boil and simmer

Place the intestines in a pot of water with the scallion knot and ginger slices, and boil for 1 hour 30 minutes. Replace with fresh water, add 35 g soy sauce, red rice, and 30 g Shaoxing wine, then simmer for another 1 hour 30 minutes. Remove and cut into segments about 3 cm long.

Braise and finish

Heat a wok over high heat with 45 g cooked pork lard and fry the minced scallion until fragrant. Add the cooked pork liver, intestines, bamboo shoot slices, 20 g Shaoxing wine, 35 g soy sauce, sugar, and 100 g of the original broth. Braise for 10 minutes, thicken with cornstarch slurry, drizzle with 15 g cooked pork lard, and serve.