Hong Shao Chang Fen (braised Pork Intestines In Brown Sauce)

Hong Shao Chang Fen, or Braised Pork Intestines in Brown Sauce, is a classic dish in Shaanxi Cuisine known for its rich flavors and tender texture. This dish is a popular street food in the region and is often enjoyed as a breakfast or snack.

Hong Shao Chang Fen (braised Pork Intestines In Brown Sauce)

Ingredients

  • 500g pork intestines, cleaned and cut into pieces
  • 3 slices ginger
  • 2 green onions, cut into 2-inch pieces
  • 2 tablespoons cooking oil
  • 1 star anise
  • 1 cinnamon stick
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar
  • 1 cup water

Instructions

  1. In a pot of boiling water, blanch the pork intestines for 5 minutes. Drain and set aside.
  2. Heat the cooking oil in a wok over medium heat. Add the ginger, green onions, star anise, and cinnamon stick. Stir-fry until fragrant.
  3. Add the pork intestines and stir-fry for 2-3 minutes.
  4. Pour in the Shaoxing wine, dark soy sauce, light soy sauce, and sugar. Stir to combine.
  5. Add the water and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork intestines are tender.
  6. Uncover the pot and continue to simmer until the sauce thickens.
  7. Remove the ginger, green onions, star anise, and cinnamon stick before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Wok Pot Cutting board Knife

Tools

Tongs Measuring spoons Wooden spatula

Serving suggestions

Serving Suggestions: Serve the Hong Shao Chang Fen with steamed rice or alongside Chinese steamed buns.

Tips & tricks

Tips: For a richer flavor, you can add a few pieces of dried tangerine peel to the braising liquid.

Cost

$15