Low Fat Spicy Braised Pig Intestine

Immerse yourself in the bold flavors of **Low Fat Spicy Braised Pig Intestine**, a dish that masterfully combines authentic Asian spices with a lighter twist. This recipe transforms a traditionally rich delicacy into a guilt-free culinary adventure by braising tender, meticulously cleaned pig intestines in a fragrant sauce of low-sodium soy sauce, Shaoxing wine, and aromatic spices like star anise, cinnamon, and Sichuan peppercorns. The addition of dried red chilies brings a satisfying heat, perfectly balanced by the subtle sweetness of optional sugar and the nutty aroma of sesame oil. With its low-fat profile and intricate layers of flavor, this dish is perfect for food enthusiasts seeking a healthier yet adventurous take on authentic Chinese recipes. Serve it steaming hot over rice or as a centerpiece in a family-style spread, and let the bold, spiced goodness take center stage.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 grams Pig intestine (cleaned thoroughly)
• 60 milliliters White vinegar
• 2 tablespoons Salt
• 30 grams Fresh ginger (sliced)
• 3 cloves Garlic (minced)
• 6 pieces Dried red chilies
• 60 milliliters Low-sodium soy sauce
• 15 milliliters Dark soy sauce
• 30 milliliters Shaoxing wine or rice wine
• 1 piece Star anise
• 1 piece Cinnamon stick
• 2 pieces Bay leaves
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon Sugar (optional)
• 500 milliliters Water
• 1 teaspoon Sesame oil
• 2 stalks Spring onions (sliced for garnish)

Directions

Step 1

Start by cleaning the pig intestines thoroughly. Rinse them under cold running water, flipping them inside out to remove residue. Rub them with vinegar and 1 tablespoon of salt, then rinse again. Repeat this process twice to ensure cleanliness.

Step 2

Cut the cleaned intestines into 5 cm (2-inch) pieces and set them aside.

Step 3

Bring a pot of water to a boil and blanch the intestines for 5 minutes. Drain, rinse under cold water, and set aside.

Step 4

Heat a large, non-stick skillet or wok over medium heat. Add the sliced ginger and minced garlic, stirring until aromatic, about 1 minute.

Step 5

Add the dried red chilies, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Toast the spices for another minute.

Step 6

Pour in the low-sodium soy sauce, dark soy sauce, Shaoxing wine, and water. Stir well to combine.

Step 7

Add the blanched pig intestines to the braising liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.

Step 8

After 60 minutes, remove the lid and let the sauce reduce over medium heat for an additional 15-20 minutes until it thickens slightly.

Step 9

Stir in the sesame oil and sugar, if using, to balance the flavors.

Step 10

Transfer the braised pig intestines to a serving plate and garnish with sliced spring onions.

Step 11

Serve hot with steamed rice or as part of a larger meal.

Nutrition Facts

Serving size	(1318.9g)

Amount per serving	% Daily Value*
Calories	1158.9

Total Fat 76.0g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 1000mg	0%
Sodium 17348.3mg	0%
Total Carbohydrate 34.9g	0%
Dietary Fiber 7.5g	0%
Total Sugars 6.5g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 200.1mg	0%
Iron 14.6mg	0%
Potassium 852.0mg	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: 59.0%

Protein: 28.9%

Carbs: 12.0%