Low Carb Spicy Braised Pig Intestine

Discover a bold and flavorful culinary adventure with Low Carb Spicy Braised Pig Intestine, a mouthwatering dish rooted in Asian cuisine. This recipe transforms tender, slow-simmered pig intestines into a captivating low-carb meal packed with aromatic spices like star anise, Sichuan peppercorns, and dried red chilis. The combination of garlic, ginger, and a fiery chili-infused broth creates a complex, savory flavor that's both spicy and satisfying. Carefully cleaned and braised to perfection, the intestines are juicy and tender, absorbing all the rich umami from soy sauce, Shaoxing wine, and chicken stock. Perfect for adventurous eaters, this dish is a feast of textures and bold heat, ideal for low-carb or keto-friendly diets. Serve it sizzling hot, garnished with fresh green onions, for an unforgettable dining experience steeped in spice and tradition.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 pounds Pig intestines
• 1 cup White vinegar
• 2 tablespoons Salt
• 6 large Garlic cloves
• 2 inches Ginger
• 4 whole Red chili peppers
• 4 stalks Green onions
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 cups Chicken stock (unsalted)
• 1 teaspoon Sichuan peppercorns
• 5 whole Dried red chilis
• 2 whole Star anise
• 2 tablespoons Coconut oil
• 1 teaspoon Stevia or erythritol (optional, for slight sweetness)

Directions

Step 1

Clean the pig intestines thoroughly. Rinse them under running water, then soak in a mixture of white vinegar and 1 tablespoon of salt for 10 minutes. Rub the intestines well to remove any residue or odor. Rinse again with clean water repeatedly until the water runs clear. Cut into 2-inch pieces and set aside.

Step 2

Crush and mince the garlic, slice the ginger into thin pieces, and cut the green onions into 2-inch lengths. Set aside.

Step 3

Heat a large pot of water over high heat and bring to a boil. Add the cleaned intestines and boil for 5 minutes. Skim off any impurities that float to the surface. Drain and set the intestines aside.

Step 4

In a large wok or deep skillet, heat the coconut oil over medium heat. Add garlic, ginger, Sichuan peppercorns, dried red chilis, and star anise. Stir-fry for 1-2 minutes until aromatic.

Step 5

Increase the heat to high and add the boiled intestines to the wok. Stir-fry for 2-3 minutes.

Step 6

Lower the heat to medium and pour in the soy sauce, Shaoxing wine, and chicken stock. Add the red chili peppers and green onions. If you'd like a hint of sweetness, stir in the stevia or erythritol.

Step 7

Reduce the heat to low, cover with a lid, and let the mixture simmer for 1 hour, stirring occasionally to ensure even cooking. Add more chicken stock or water if the liquid reduces too much.

Step 8

After 1 hour, taste for seasoning. You can add more salt or soy sauce if necessary.

Step 9

Once the intestines are tender and the spicy broth has thickened slightly, remove from heat and serve hot. Garnish with additional sliced green onions or chili peppers if desired.

Nutrition Facts

Serving size	(1967.1g)

Amount per serving	% Daily Value*
Calories	1474.0

Total Fat 63.4g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1814.4mg	0%
Sodium 16528.3mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 9.7g	0%
Total Sugars 7.0g
Protein 167.4g	0%

Vitamin D 0IU	0%
Calcium 266.0mg	0%
Iron 22.8mg	0%
Potassium 1679.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 47.3%

Carbs: 12.3%