Chaozhou Braised Pork Intestines
A traditional Chaozhou braised dish, with soft and flavorful pork intestines, sliced and drizzled with braising sauce, served with garlic vinegar dip.
Ingredients
15 items- Pork intestines 500g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Sichuan peppercorns 1 teaspoon
- Licorice root 2 slices
- Dried tangerine peel 1 small piece
- Ginger 3 slices
- Spring onion 2 stalks
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar 30g
- Cooking wine 2 tablespoons
- Salt to taste
- Water 1500ml
Nutrition
Steps （8 steps）
Turn the pork intestines inside out, remove excess fat, rub repeatedly with salt and flour, rinse, then rub with white vinegar to remove odor, rinse clean.
Bring a pot of water to a boil, add ginger slices and cooking wine, blanch the intestines for 3 minutes, then remove and drain.
In another pot, add 1500ml water, star anise, cinnamon, bay leaves, Sichuan peppercorns, licorice, tangerine peel, ginger, and spring onion. Bring to a boil then simmer on low for 20 minutes to infuse flavors.
Add light soy sauce, dark soy sauce, rock sugar, cooking wine, and salt to the broth, stir until sugar dissolves, adjust color and saltiness.
Add blanched intestines to the broth, bring to a boil then immediately reduce to low heat, cover and simmer for 60 minutes until the intestines are tender and easily pierced with chopsticks.
Turn off heat, let the intestines steep in the broth for at least 30 minutes for better flavor absorption.
Remove the intestines, let cool, slice, arrange on a plate, and drizzle a little braising sauce over them.
Serve with a dipping sauce of minced garlic mixed with white vinegar to enhance flavor.
Tips
Use salt and flour to scrub the intestines thoroughly to remove odor. Adjust braising time according to preference – longer for softer texture. The braising liquid can be strained and frozen for future use.
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