Chaozhou Lou Bak (chiuchow-style Braised Pork Intestines)
Chaozhou Lou Bak, also known as Chiuchow-style Braised Pork Intestines, is a classic dish from the Chiuchow Cuisine. This dish features tender and flavorful pork intestines braised in a savory and aromatic sauce, making it a popular choice for those who enjoy offal dishes.
Ingredients
- 1 lb pork intestines, cleaned and cut into pieces
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 star anise
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp five-spice powder
- 1/2 tsp white pepper
- 2 cups water
Instructions
- In a pot of boiling water, blanch the pork intestines for 5 minutes. Drain and set aside.
- Heat some oil in a wok or large skillet over medium heat. Add the ginger, garlic, and green onions. Stir-fry until fragrant.
- Add the blanched pork intestines to the wok. Stir-fry for a few minutes.
- Add the star anise, soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, and white pepper. Stir to combine.
- Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, or until the pork intestines are tender.
- Once the pork intestines are tender, uncover the wok and continue to simmer until the sauce thickens.
- Remove the star anise and serve the Chaozhou Lou Bak 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 skillet Pot
Tools
Cutting board Knife Measuring spoons Measuring cup
Serving suggestions
Serving Suggestions: Serve Chaozhou Lou Bak with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: Make sure to clean the pork intestines thoroughly before cooking to remove any impurities and odor.
Cost
$10