Sautéed Pork Intestines in Brown Sauce
This classic dish features tender pork intestines coated in a rich, savory sauce, with a perfect balance of flavors that makes it an excellent accompaniment to rice.
Ingredients
17 items- Pork intestines 500 g
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/2
- Garlic 3 cloves
- Ginger 1 small piece
- Dried chili peppers to taste
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Vinegar 1 tbsp
- Sugar 1 tbsp
- Cooking wine 1 tbsp
- Starch 2 tbsp
- Water starch slurry as needed
- Salt to taste
- White pepper a pinch
- Cooking oil as needed
Nutrition
Steps （7 steps）
Cut the pre-cooked pork intestines into 2 cm sections. Place in a bowl, add 2 tbsp starch, a pinch of salt and white pepper, and toss to coat each piece evenly.
Pour enough oil into a wok and heat to 160°C over medium heat. Fry the coated intestines in batches for about 3 minutes until golden and crispy. Remove and drain.
In a small bowl, combine light soy sauce, dark soy sauce, vinegar, sugar, cooking wine, some water, and a little starch. Stir to make the sauce.
Leave a little oil in the wok over high heat. Sauté garlic, ginger, and dried chilies for about 10 seconds until fragrant. Add bell peppers and onion, and stir-fry for about 1 minute until just cooked.
Add the fried intestines and stir-fry over high heat for about 30 seconds to mix well.
Re-stir the sauce, then pour into the wok. Stir-fry quickly over high heat for about 20 seconds until the sauce thickens and coats the intestines evenly. Turn off the heat.
Transfer to a serving plate and garnish with chopped green onions or white sesame seeds. Serve immediately.
Tips
1. Clean the intestines thoroughly by rubbing with salt and vinegar to remove odor. When boiling, add ginger and cooking wine; cook until easily pierced with chopsticks. 2. Do not over-fry the intestines, or they will become tough. 3. When thickening, stir-fry quickly over high heat to prevent sticking.
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