Shanghai Style Braised Pork Intestines (上海红烧肥肠)

上海红烧肥肠 (Shanghai Style Braised Pork Intestines) is a classic dish in Shanghai cuisine, known for its rich flavors and tender texture. This dish is a popular choice for those who enjoy offal and want to experience the authentic taste of Shanghai.

Shanghai Style Braised Pork Intestines (上海红烧肥肠)

Ingredients

  • 500g pork intestines
  • 2 slices of ginger
  • 2 green onions, cut into 2-inch pieces
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 star anise
  • 1 cinnamon stick
  • 1 dried tangerine peel
  • 1 teaspoon Sichuan peppercorns
  • 2 cups water

Instructions

  1. Clean the pork intestines thoroughly and cut them into 2-inch pieces.
  2. Blanch the pork intestines in boiling water for 5 minutes, then drain and set aside.
  3. Heat some oil in a wok or large pot, then add the ginger and green onions. Stir-fry until fragrant.
  4. Add the pork intestines and Shaoxing wine, then stir-fry for a few minutes.
  5. Pour in the soy sauce, dark soy sauce, and sugar. Stir well to coat the pork intestines.
  6. Add the star anise, cinnamon stick, dried tangerine peel, and Sichuan peppercorns. Stir to combine.
  7. Pour in the water and bring the mixture to a boil. Then reduce the heat, cover, and simmer for 1 hour.
  8. Once the pork intestines are tender, uncover the pot and continue to simmer until the sauce thickens.
  9. Remove the ginger, green onions, and whole spices before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
5g

Supplies

Wok or large pot Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop Strainer Serving dish

Serving suggestions

Serve the 上海红烧肥肠 with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For a richer flavor, you can marinate the pork intestines in the Shaoxing wine and soy sauce for 30 minutes before cooking.

Cost

$15