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Sautéed Pig Intestines

Sautéed Pig Intestines, a flavorful and adventurous dish, transforms pig intestines into a culinary delight. After thorough cleaning and proper cooking, the intestines are stir - fried with an array of aromatic seasonings and vegetables. The result is a dish with a unique texture that combines a slightly crispy exterior and tender interior, all coated in a savory, umami - rich sauce. It's a great option for those looking to explore bold and traditional Chinese flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 450g pig intestines
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 2 cloves garlic minced
  • 1 piece of ginger sliced
  • 1 scallion tied into a knot
  • 1 star anise
  • 1 cinnamon stick
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced (additional)
  • 1 small onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons water for cornstarch mixture
  • Fresh cilantro chopped (for garnish)

Equipment

  • Large bowl
  • Cutting board
  • Sharp knife
  • Pot
  • Wok or large frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Clean the Pig Intestines: Turn the pig intestines inside out. Rub them thoroughly with baking soda and salt, then rinse them under cold water. Repeat this process 2 - 3 times until the intestines are clean and free of impurities.
  2. Pre - Cook the Intestines: Place the cleaned intestines in a pot. Add minced garlic, sliced ginger, scallion knot, star anise, cinnamon stick, and 1/2 cup of water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 - 1.5 hours, or until the intestines are tender. Once cooked, remove the intestines from the pot and let them cool. Cut the cooled intestines into small pieces.
  3. Prepare the Sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, cornstarch, and 2 tablespoons of water. Stir well until the cornstarch is dissolved and set aside.
  4. Sauté the Intestines: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium - high heat. Add the minced garlic (additional), sliced onion, and stir - fry for about 1 minute until fragrant. Add the sliced red and green bell peppers and continue to stir - fry for 2 - 3 minutes until the peppers start to soften.
  5. Add the Intestines: Put the cut pig intestines into the wok. Stir - fry for 3 - 4 minutes until the intestines start to get slightly crispy on the outside.
  6. Pour in the Sauce: Pour the prepared sauce into the wok. Toss everything together for 1 - 2 minutes until the sauce thickens and coats the intestines and vegetables evenly.
  7. Garnish and Serve: Transfer the sautéed pig intestines to a serving plate and garnish with chopped fresh cilantro.

Notes

Make sure to clean the pig intestines thoroughly to remove any unpleasant odors.
Adjust the cooking time for pre - cooking the intestines according to their texture. If they are still too tough, continue simmering for a while.
You can add more or less of each seasoning according to your taste preference. For a spicier version, you can add some dried chili peppers or chili oil during the stir - frying process.