Braised Pork Intestines
Pork intestines simmer slowly in a deep master stock of star anise, cassia, Sichuan peppercorns and dried chili until deeply aromatic. The result is tender, savory and best enjoyed with a splash of vinegar.
Instructions
- 1
Clean the large intestine thoroughly, add cooking wine, ginger, and chopped green onions, blanch it briefly in water, then remove it, wash off the scum, and drain it for later use.
- 2
Prepare the marinade. Take a clay pot and add star anise, cinnamon, Sichuan peppercorns, dried chili segments, bay leaves, tsaoko cardamom, white cardamom, rock sugar, a little sweet spice, ginger slices, light soy sauce, lard (or scallion oil if available), chicken bouillon, and the root of cilantro.
- 3
Simmer on low heat for about 25 minutes, then remove and serve.
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Discussion
Ingredients
Main Ingredients
- pork large intestine5 strip
- Fennelto taste
Seasonings
- Star aniseto taste
- Cinnamonto taste
- Bay leafto taste
- Haitian Soy Sauceto taste