Jiangyou Feichang (Braised Pork Intestines)
A classic braised pork intestines dish from Jiangyou, Sichuan. Soft, spicy, and numbing with rich sauce, perfect with rice or wine.
Ingredients
16 items- Pork large intestines 500g
- Ginger 1 piece
- Scallion 1
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Sichuan peppercorns 1 tbsp
- Dried chilies 10
- Pixian chili bean paste 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Cooking wine 2 tbsp
- Salt to taste
- Cooking oil 2 tbsp
- Garlic sprouts 2
Nutrition
Steps （6 steps）
Rub the pork intestines with salt and flour repeatedly, turn inside out to remove excess fat, rinse clean. Place in cold water with ginger slices and wine, bring to a boil over high heat, skim off foam, blanch for 5 minutes, drain.
Heat oil in pot over low heat, add ginger, scallion, star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chilies, stir-fry until fragrant, about 2 minutes.
Add Pixian chili bean paste, continue to stir-fry over low heat until red oil appears, about 1 minute.
Add the blanched intestines, turn to medium heat and stir-fry for 2 minutes until evenly coated.
Add light soy sauce, dark soy sauce, sugar, and enough hot water to cover the intestines. Bring to a boil over high heat then reduce to low heat, cover and simmer for 40 minutes until the intestines are tender and easily pierced with chopsticks.
Uncover, turn to high heat to reduce the sauce, stir until the sauce thickens, sprinkle with garlic sprouts, stir a few times and serve.
Tips
Rub the intestines thoroughly to remove odor; blanch with wine and ginger. Add a little vinegar at the end to enhance flavor and cut grease. Pixian bean paste is salty, so control salt addition.
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