Braised Pork Intestines with Pickled Vegetables (梅菜扣肥肠)
梅菜扣肥肠 (Braised Pork Intestines with Pickled Vegetables) is a classic dish from Jiangxi Cuisine, known for its bold flavors and unique ingredients. This dish features tender pork intestines braised with savory pickled vegetables, creating a rich and aromatic flavor profile.
Ingredients
- 500g pork intestines, cleaned and sliced
- 100g pickled mustard greens
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups water
Instructions
- Blanch the pork intestines in boiling water for 5 minutes, then rinse with cold water and drain.
- Heat a wok or large skillet over medium heat, add the pork intestines and cook until browned. Remove and set aside.
- In the same wok, add the ginger, garlic, and green onions. Stir-fry until fragrant.
- Add the pickled mustard greens, Shaoxing wine, soy sauce, oyster sauce, sugar, salt, and white pepper. Stir well.
- Return the pork intestines to the wok, add water, and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Once the pork intestines are tender and the sauce has thickened, serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cups
Tools
Serving platter Stove Strainer
Serving suggestions
Serve the 梅菜扣肥肠 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, marinate the pork intestines in Shaoxing wine and soy sauce for 30 minutes before cooking.
Cost
$15