Low Sodium Spicy Braised Pig Intestine

Discover the bold flavors of Low Sodium Spicy Braised Pig Intestine, a deliciously aromatic dish crafted with care to balance indulgence with health-conscious choices. This recipe combines tender, slow-simmered pig intestines with the fiery kick of dried red chilies and the numbing spice of Sichuan peppercorns, all infused in a low-sodium soy-based broth enriched with Shaoxing wine and fragrant spices like star anise, bay leaves, and fresh ginger. With a meticulous cleaning and blanching process, the intestines are transformed into a silky, flavorful delight, perfect for pairing with steamed rice or noodles. Low in salt but packed with bold, savory flavors, this traditional Chinese recipe is elevated with just the right touch of spice and a garnish of fresh cilantro, making it a healthier yet authentic choice for adventurous palates.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 4

Ingredients

• 500 grams Pig intestine
• 60 ml White vinegar
• 30 grams Fresh ginger, sliced
• 5 cloves Garlic, minced
• 3 stalks Scallions, chopped
• 5 pieces Dried red chilies
• 1 teaspoon Sichuan peppercorns
• 3 tablespoons Low-sodium soy sauce
• 1 teaspoon Dark soy sauce (optional, for color)
• 2 tablespoons Shaoxing wine
• 500 ml Low-sodium chicken or vegetable stock
• 2 tablespoons Vegetable oil
• 2 leaves Bay leaves
• 2 pieces Star anise
• 1 teaspoon Sugar
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt (optional, low-sodium)

Directions

Step 1

Clean the pig intestine thoroughly by rinsing under cold water and inverting it. Rub with white vinegar and a pinch of salt to remove any odor. Rinse again until the water runs clear.

Step 2

Blanch the intestine by bringing a large pot of water to a boil. Add half of the sliced ginger and 30 ml of vinegar. Boil the intestine for 5 minutes, then drain and rinse under cold water. Set aside.

Step 3

Heat a wok or large pot over medium heat. Add vegetable oil and stir-fry the remaining sliced ginger, minced garlic, scallions, dried red chilies, Sichuan peppercorns, bay leaves, and star anise until fragrant, about 1-2 minutes.

Step 4

Add the blanched intestines to the wok and stir-fry for 3-4 minutes to coat with aromatics.

Step 5

Pour in the Shaoxing wine, low-sodium soy sauce, dark soy sauce (if using), and sugar. Stir well to coat the intestines evenly.

Step 6

Add the low-sodium chicken or vegetable stock to the wok, ensuring the intestines are fully submerged. Bring to a boil, then reduce the heat to low. Cover the wok or pot and let simmer for 60-70 minutes, stirring occasionally.

Step 7

Taste the broth and adjust seasoning as needed. Add a small amount of low-sodium salt if desired, being mindful of the low-sodium requirement.

Step 8

Once the intestines have become tender and flavorful, increase the heat to medium-high to reduce the braising liquid into a slightly thicker sauce, about 5-10 minutes.

Step 9

Transfer the braised intestines to a serving dish. Garnish with fresh chopped cilantro and serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(1300.0g)

Amount per serving	% Daily Value*
Calories	1294.5

Total Fat 56.6g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 475mg	0%
Sodium 3598.7mg	0%
Total Carbohydrate 38.8g	0%
Dietary Fiber 7.2g	0%
Total Sugars 6.8g
Protein 146.1g	0%

Vitamin D 0IU	0%
Calcium 249.6mg	0%
Iron 14.4mg	0%
Potassium 805.6mg	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: 40.8%

Protein: 46.8%

Carbs: 12.4%