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.

Braised Pork Intestines with Pickled Vegetables (梅菜扣肥肠)

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

  1. Blanch the pork intestines in boiling water for 5 minutes, then rinse with cold water and drain.
  2. Heat a wok or large skillet over medium heat, add the pork intestines and cook until browned. Remove and set aside.
  3. In the same wok, add the ginger, garlic, and green onions. Stir-fry until fragrant.
  4. Add the pickled mustard greens, Shaoxing wine, soy sauce, oyster sauce, sugar, salt, and white pepper. Stir well.
  5. Return the pork intestines to the wok, add water, and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  6. 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