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