Braised Pork Intestines (滷大腸)
滷大腸 (Braised Pork Intestines) is a classic Taiwanese dish that is rich in flavor and has a unique texture. This dish is a popular street food in Taiwan and is often enjoyed with a bowl of steamed rice.
Ingredients
- 1 lb pork intestines, cleaned and cut into 1-inch pieces
- 3 slices ginger
- 3 cloves garlic, minced
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 4 cups water
Instructions
- In a large pot, blanch the pork intestines in boiling water for 5 minutes. Drain and set aside.
- Heat some oil in the same pot and sauté the ginger, garlic, and scallions until fragrant.
- Add the blanched pork intestines, star anise, and cinnamon stick to the pot.
- Pour in the soy sauce, rice wine, sugar, and five-spice powder. Stir to combine.
- Add water to the pot and bring to a boil. Then reduce the heat to low, cover, and simmer for 2 hours, or until the pork intestines are tender.
- Once done, remove the star anise and cinnamon stick before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Serving bowls Chopsticks
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the 滷大腸 (Braised Pork Intestines) with steamed rice and pickled vegetables for a complete meal.
Tips & tricks
For a deeper flavor, you can marinate the pork intestines in the soy sauce and rice wine mixture for 30 minutes before cooking.
Cost
$10