High Protein Spicy Braised Pig Intestine
Discover the bold and flavorful world of Sichuan cuisine with this High Protein Spicy Braised Pig Intestine recipe, a dish that transforms humble ingredients into a tantalizing delicacy. Perfectly cleaned and tender pig intestines are infused with the heat of dried red chilies, the numbing spice of Sichuan peppercorns, and the richness of soy sauce and Shaoxing wine. Braised to perfection in a savory chicken stock, this protein-packed dish balances fiery heat with umami depth, making it an authentic and hearty meal. Serve it hot, garnished with fresh green onions and cilantro, alongside steamed rice or noodles for a satisfying culinary adventure. Ideal for those seeking adventurous flavors, this spicy, high-protein dish not only highlights Asian cooking techniques but also delivers a unique dining experience.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Pig intestines
- 60 ml White vinegar
- 10 grams Salt
- 30 ml Vegetable oil
- 4 pieces Garlic cloves, minced
- 20 grams Ginger, sliced
- 8 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 50 ml Soy sauce
- 20 ml Dark soy sauce
- 30 ml Shaoxing wine
- 200 ml Chicken stock
- 10 grams Sugar
- 2 stalks Green onions, chopped
- 10 grams Cilantro, chopped (optional)
Directions
Step 1
Start by thoroughly cleaning the pig intestines. Flip them inside out and rinse under cold running water multiple times. Use white vinegar and salt to scrub them to remove any impurities or odors, then rinse again.
Step 2
Bring a large pot of water to a boil. Add the cleaned pig intestines and blanch them for 5 minutes to remove any remaining odor. Drain and rinse with cold water. Cut the intestines into 5-6 cm (2-2.5 inch) segments.
Step 3
Heat vegetable oil in a large wok or pot over medium-high heat. Add the minced garlic, sliced ginger, dried red chilies, and Sichuan peppercorns. Stir-fry until fragrant, about 1-2 minutes.
Step 4
Add the blanched pig intestines to the wok and stir-fry for 5 minutes, allowing them to absorb the aromatic flavors.
Step 5
Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Stir to coat the intestines evenly in the sauces.
Step 6
Add the chicken stock and sugar, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let the intestines braise gently for 60 minutes, stirring occasionally.
Step 7
Remove the lid and increase the heat to medium-high. Continue cooking for 10-15 minutes, allowing the sauce to reduce and thicken.
Step 8
Taste and adjust seasoning if needed. Garnish with chopped green onions and cilantro (if using).
Step 9
Serve the spicy braised pig intestines hot with steamed rice or noodles for a satisfying, protein-packed meal.
Nutrition Facts
| Serving size | (1002.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 995.6 |
| Total Fat 47.5g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 1012mg | 0% |
| Sodium 7518.7mg | 0% |
| Total Carbohydrate 38.8g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 12.8g | |
| Protein 100.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.8mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1050.5mg | 0% |
Source of Calories