La Jiao Chao Chang (stir-fried Pork Intestines With Chili)

La Jiao Chao Chang, or Stir-Fried Pork Intestines with Chili, is a classic dish in Guizhou Cuisine known for its bold flavors and unique texture. This dish is perfect for those who enjoy spicy and adventurous flavors.

La Jiao Chao Chang (stir-fried Pork Intestines With Chili)

Ingredients

  • 500g pork intestines, cleaned and sliced
  • 3 tbsp vegetable oil
  • 5-6 dried red chilies, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, julienned
  • 2 green onions, chopped
  • 1 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Salt to taste

Instructions

  1. Heat 2 tbsp of vegetable oil in a wok over high heat.
  2. Add the pork intestines and stir-fry for 5-6 minutes until they are cooked through. Remove from the wok and set aside.
  3. Heat the remaining vegetable oil in the wok and add the dried red chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
  4. Return the pork intestines to the wok and add the Shaoxing wine, soy sauce, sugar, and salt. Stir-fry for another 2-3 minutes.
  5. Add the green onions and stir-fry for an additional minute.
  6. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Wok Cutting board Knife Serving dish

Tools

Stovetop

Serving suggestions

Serve La Jiao Chao Chang with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a milder version, remove the seeds from the dried red chilies before chopping.

Cost

$15