Dry Pot Pork Intestines
A classic Sichuan-Hunan dish: crispy pork intestines rich with mala flavors, wok hei, and an irresistible aroma that pairs perfectly with rice.
Ingredients
16 items- Pork intestines 500g
- Green bell pepper 2
- Red bell pepper 2
- Onion 1/2
- Dried chilies 20g
- Sichuan peppercorns 1 tbsp
- Ginger 4 slices
- Garlic 5 cloves
- Doubanjiang (fermented bean paste) 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Vegetable oil as needed
- Cilantro a little
Nutrition
Steps （8 steps）
Clean intestines with flour and salt 3 times, remove fat. Boil in cold water with ginger and wine, skim foam, cook 15 min until fork-tender. Drain and cut into pieces.
Chop bell peppers, onion, dried chilies. Slice ginger, flatten garlic. Mix light soy, dark soy, sugar, salt in a bowl as sauce.
Heat pan over medium, add intestines without oil. Sear until browned and fat renders, about 3 min. Remove.
Add oil, low heat. Add dried chilies, Sichuan peppercorns, ginger, garlic. Stir until fragrant and chilies darken, about 30 sec.
Increase to medium, add doubanjiang, fry until red oil appears, about 1 min. Add peppers and onion, stir-fry on high until slightly charred.
Return intestines and sauce. Toss over high heat 1 min until evenly coated.
Transfer to preheated dry pot. Sprinkle sesame seeds and chopped cilantro.
Keep the dry pot warm over low heat while eating to maintain flavor.
Tips
Thoroughly cleaning the intestines is key to remove any odor. Do not overcook them; keep a slight chewiness for best texture. Dry-fry without oil to render excess fat.
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