Sugar-Free Spicy Braised Pig Intestine

Indulge in the bold and fiery flavors of Sugar-Free Spicy Braised Pig Intestine, a traditional Chinese delicacy expertly balanced with rich aromatics and spices. This carefully crafted recipe features tender, cleaned pig intestine braised to perfection in a vibrant sauce infused with dried red chilies, Sichuan peppercorns, and star anise, delivering a tantalizing numbing-spicy kick. Enhanced with the depth of soy sauces, the zest of Shaoxing wine, and the umami of chicken broth, the dish achieves irresistible complexity—all without added sugar! Perfectly paired with steamed rice, this dish offers a healthy, hearty option for adventurous eaters seeking to explore authentic Sichuan-inspired cuisine.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 4

Ingredients

• 1 kilogram Pig intestines
• 60 milliliters Rice vinegar
• 50 grams Ginger
• 6 units Garlic cloves
• 10 units Dried red chilies
• 1 tablespoon Sichuan peppercorns
• 2 units Star anise
• 2 units Bay leaves
• 80 milliliters Soy sauce
• 30 milliliters Dark soy sauce
• 50 milliliters Shaoxing wine
• 500 milliliters Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon White pepper powder
• 2 units Green onions
• 2 tablespoons Cooking oil
• 2 liters Water

Directions

Step 1

Thoroughly clean the pig intestines. Rinse them well under running water, then soak in a mixture of water and 30 milliliters of rice vinegar for 20 minutes. Rinse again to remove odor.

Step 2

Bring 2 liters of water to a boil in a large pot. Add half of the ginger (sliced), 30 milliliters of rice vinegar, and the cleaned pig intestines. Blanch for 5 minutes to remove impurities, then drain and rinse the intestines under cold water.

Step 3

Cut the blanched pig intestines into 5-centimeter-long pieces and set aside.

Step 4

Heat 2 tablespoons of cooking oil in a deep skillet or wok over medium heat. Add the remaining ginger (sliced), minced garlic, dried red chilies, Sichuan peppercorns, star anise, and bay leaves. Stir-fry until fragrant, about 1-2 minutes.

Step 5

Add the chopped pig intestines to the skillet and stir-fry for 5 minutes, allowing them to absorb the spices.

Step 6

Pour in the soy sauce, dark soy sauce, and Shaoxing wine, stirring to coat the intestines evenly.

Step 7

Add the chicken broth and bring the mixture to a boil. Lower the heat to a simmer, cover with a lid, and let it braise for 60 minutes, stirring occasionally to prevent sticking.

Step 8

Uncover the skillet and check the consistency of the sauce. Let it simmer uncovered for another 15 minutes or until the sauce thickens to your liking.

Step 9

Season with salt and white pepper powder to taste. Stir well.

Step 10

Garnish with chopped green onions before serving. Serve hot with steamed rice or as part of a multi-course meal.

Nutrition Facts

Serving size	(3933.1g)

Amount per serving	% Daily Value*
Calories	1588.4

Total Fat 67.2g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 2000mg	0%
Sodium 9235.6mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 11.8g	0%
Total Sugars 4.0g
Protein 190.3g	0%

Vitamin D 0IU	0%
Calcium 428.2mg	0%
Iron 26.5mg	0%
Potassium 2216.9mg	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: 38.4%

Protein: 48.3%

Carbs: 13.2%