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.

Chaozhou Lou Bak (chiuchow-style Braised Pork Intestines)

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

  1. In a pot of boiling water, blanch the pork intestines for 5 minutes. Drain and set aside.
  2. Heat some oil in a wok or large skillet over medium heat. Add the ginger, garlic, and green onions. Stir-fry until fragrant.
  3. Add the blanched pork intestines to the wok. Stir-fry for a few minutes.
  4. Add the star anise, soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, and white pepper. Stir to combine.
  5. 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.
  6. Once the pork intestines are tender, uncover the wok and continue to simmer until the sauce thickens.
  7. 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