Beijing Style Braised Pork Intestines (红烧大肠)
红烧大肠 (Beijing Style Braised Pork Intestines) is a classic dish in Beijing cuisine, known for its rich flavor and tender texture. This recipe will guide you through the process of creating this traditional Beijing dish at home.
Ingredients
- 500g pork intestines, cleaned and cut into pieces
- 3 slices of ginger
- 2 green onions, cut into sections
- 1 tablespoon cooking oil
- 2 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 star anise
- 1 small piece of cinnamon stick
- 2 cups water
Instructions
- Blanch the pork intestines in boiling water for 5 minutes, then rinse with cold water and drain.
- Heat the cooking oil in a wok or large pot over medium heat. Add the ginger and green onions, and stir-fry until fragrant.
- Add the pork intestines to the wok and stir-fry for 2-3 minutes.
- Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir well to coat the pork intestines.
- Add the star anise, cinnamon stick, and water to the wok. Bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours, or until the pork intestines are tender.
- Once the pork intestines are tender, remove the ginger, green onions, star anise, and cinnamon stick. Increase the heat to thicken the sauce if desired.
- Transfer the braised pork intestines to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Wok or large pot Chopping board Knife Measuring spoons Stove
Tools
Wok or large pot Stove
Serving suggestions
Serve the 红烧大肠 with steamed rice and a side of stir-fried vegetables for a complete Beijing-style meal.
Tips & tricks
To reduce the strong flavor of pork intestines, you can soak them in water with a splash of vinegar for 30 minutes before cooking.
Cost
$15