Lu Da Chang (braised Pork Intestines)

Lu Da Chang, or Braised Pork Intestines, is a classic dish from Zhejiang Cuisine known for its rich flavor and tender texture. This recipe will guide you through the process of preparing this traditional Chinese delicacy.

Lu Da Chang (braised Pork Intestines)

Ingredients

  • 1 lb pork intestines, cleaned and cut into pieces
  • 2 slices ginger
  • 2 scallions, cut into sections
  • 1 star anise
  • 2 dried red chilies
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups water

Instructions

  1. Rinse the pork intestines under cold water and drain.
  2. Heat a pot of water over high heat and blanch the pork intestines for 5 minutes. Remove and drain.
  3. Heat some oil in a wok or pot, then add the ginger, scallions, star anise, and dried red chilies. Stir-fry until fragrant.
  4. Add the blanched pork intestines to the wok or pot and stir-fry for a few minutes.
  5. Pour in the Shaoxing wine, soy sauce, dark soy sauce, sugar, and salt. Stir well to combine.
  6. Add water to the wok or pot, cover, and simmer over low heat for 2 hours until the pork intestines are tender.
  7. Once the pork intestines are tender, uncover the wok or pot and continue to simmer until the sauce thickens.
  8. Serve the Lu Da Chang hot with steamed rice or noodles.

Cooking & Preparation

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

Nutritional facts per 1 serving

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

Supplies

Wok or Pot Cutting Board Knife Measuring Spoons Measuring Cups

Tools

Stovetop

Serving suggestions

Serving Suggestions: Enjoy Lu Da Chang with steamed rice and a side of stir-fried vegetables.

Tips & tricks

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

Cost

$15