Jiu Zhuan Da Chang (Braised Pork Intestines with Five Flavors)
A classic Shandong dish, Jiu Zhuan Da Chang features pork intestines simmered to perfection with a complex interplay of sweet, sour, bitter, spicy, and salty flavors. The intestines are tender yet chewy, coated in a glossy, rich sauce that showcases the pinnacle of Chinese culinary technique.
Ingredients
16 items- Pork large intestine 500 g
- Ginger 20 g
- Scallions 2
- Garlic 5 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 30 g
- Vinegar 2 tbsp
- Salt 1 tsp
- White pepper powder 0.5 tsp
- Cinnamon powder pinch
- Amomum powder pinch
- Cooking oil as needed
- Sesame oil 1 tsp
- Flour as needed
Nutrition
Steps （7 steps）
Clean the intestines: Turn 500 g pork large intestine inside out, remove excess fat and impurities. Rub thoroughly with salt and flour for about 5 minutes, then rinse with water. Repeat twice until the intestine is no longer slimy and has no odor. Place in a pot with cold water, add 3 slices ginger, 1 scallion section, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, and continue boiling for 5 minutes. Remove and rinse with cold water, drain well.
Cut and blanch: Cut the cleaned intestines into 3 cm segments. Bring another pot of water to a boil, add the intestine segments and blanch for 1 minute. Drain and pat dry with paper towels to prevent splattering during frying.
Caramelize sugar: In a wok, add 1 tbsp oil and 30 g sugar. Heat over low flame, stirring constantly until the sugar melts and turns a deep reddish-brown with bubbles. Quickly add 200 ml hot water (be careful of steam), stir to form caramelized sugar water. Set aside.
Stir-fry intestines: Heat 2 tbsp oil in wok over medium heat. Add ginger slices, scallion sections, and garlic; stir-fry until fragrant, about 30 seconds. Add intestine segments and stir-fry on medium heat for 3-4 minutes until slightly golden. Splash in 1 tbsp cooking wine, then add light and dark soy sauce. Stir well to coat the intestines evenly.
Braise: Pour in the caramelized sugar water and enough boiling water to submerge the intestines. Add vinegar, sugar, salt, white pepper, cinnamon powder, and amomum powder (if using). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 40-50 minutes until the intestines are tender and can be easily pierced with chopsticks.
Reduce sauce: Remove the lid, turn to high heat, and reduce the sauce while constantly stirring the intestines to prevent sticking. When the sauce becomes thick and coats the intestines nicely, drizzle with sesame oil, sprinkle with chopped scallions, and toss quickly. Transfer to a serving plate.
Serve: Garnish with cilantro or mint leaves if desired. Serve hot.
Tips
1. Thorough cleaning of intestines is crucial to remove any unpleasant odor. 2. Caramelize sugar over low heat to avoid burning and bitterness. 3. Simmer long enough to achieve a soft, tender texture. 4. Stir constantly during sauce reduction to prevent sticking. 5. Adjust vinegar and sugar to balance the sweet and sour flavors to your liking.
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