Chaozhou Lou Bak (chiuchow-style Braised Pork Intestines And Stomach)

Chaozhou Lou Bak, also known as Chiuchow-style Braised Pork Intestines and Stomach, is a traditional dish from the Chiuchow Cuisine, known for its unique flavors and textures.

Gluten Free Dairy Free Main Course Chiuchow Chiuchow Cuisine Braised Pork Stomach Intestines
Chaozhou Lou Bak (chiuchow-style Braised Pork Intestines And Stomach)

Ingredients

  • 500g pork intestines, cleaned and cut into pieces
  • 500g pork stomach, cleaned and cut into pieces
  • 5 slices ginger
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon five-spice powder
  • 2 cups water
  • Salt and pepper to taste

Instructions

  1. In a pot of boiling water, blanch the pork intestines and stomach for 5 minutes. Drain and set aside.
  2. Heat some oil in a pan and sauté the ginger and garlic until fragrant.
  3. Add the blanched pork intestines and stomach to the pan and stir-fry for a few minutes.
  4. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and five-spice powder. Mix well.
  5. Add water to the pan and bring to a boil. Reduce heat, cover, and simmer for 2 hours or until the pork is tender.
  6. Season with salt and pepper to taste.
  7. Serve the Chaozhou Lou Bak hot with steamed rice.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
18g

Supplies

Large pot Frying pan Cooking spoon

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving suggestions: Enjoy the Chaozhou Lou Bak with a side of steamed vegetables and a bowl of hot rice.

Tips & tricks

Tips: Make sure to clean the pork intestines and stomach thoroughly before cooking to remove any impurities.

Cost

$15