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.

Beijing Style Braised Pork Intestines (红烧大肠)

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

  1. Blanch the pork intestines in boiling water for 5 minutes, then rinse with cold water and drain.
  2. Heat the cooking oil in a wok or large pot over medium heat. Add the ginger and green onions, and stir-fry until fragrant.
  3. Add the pork intestines to the wok and stir-fry for 2-3 minutes.
  4. Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir well to coat the pork intestines.
  5. 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.
  6. 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.
  7. 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