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