Dive into the rich and savory world of Chinese cuisine with this authentic recipe for Braised Pork Intestines with Sour Cabbage. This dish, a testament to the resourceful use of ingredients and mastery of flavor, is a surprisingly delightful experience. The tender pork intestines, slow-braised to perfection, are beautifully balanced by the tangy zest of fermented sour cabbage. Expect a complex interplay of textures – the satisfying chewiness of the intestines contrasted with the crisp-tender cabbage – all enveloped in a deeply flavorful, umami-rich broth. Don't be intimidated by the seemingly unusual main ingredient; this recipe demystifies the preparation and guarantees a rewarding culinary adventure.
The unique combination of ingredients creates a dish that’s both comforting and exciting, a perfect example of how simple ingredients can be transformed into something truly special. Forget pre-conceived notions; this recipe showcases how the right technique can elevate even the most unassuming ingredients to a culinary masterpiece. For a detailed step-by-step guide to recreating this delicious braise, let's move on to the recipe instructions.
Tools Needed
- Pot
- Stove
- Knife
- Cutting board
- Scissors
Ingredients
- Cleaned pork intestines: 700g
- Sour cabbage: 800g
- Soy sauce: 100ml
- Nightshade powder: 2 tsp
- Sugar: 5 tbsp
- MSG: 2 tsp
- Salt: 2 tsp
- Minced shallots: 2 tbsp
- Minced garlic: 2 tbsp
- Shrimp paste color
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate
- 1 tbsp sugar is reserved for later use)
Step 2. Sauté Sour Cabbage
- Cut the sour cabbage into bite-sized pieces. Wash it two or three times to reduce sourness. (If your cabbage is extremely sour, boil it two or three times before proceeding.)
- Sauté minced garlic in a pan. Add the sour cabbage, the remaining 1 tbsp of sugar, and ½ tsp MSG. Stir-fry until the cabbage absorbs the spices.
Step 3. Braise Pork Intestines
- Heat oil in a pot. Add garlic and shallots to deodorize. Then, add the marinated pork intestines and stir-fry.
- Add 1 liter of water, salt, and the remaining soy sauce to the pot. Bring to a boil, then skim off any foam. Reduce heat to medium and simmer for 30 minutes (or 20 minutes for crispier intestines).
Step 4. Combine and Finish
- Add the stir-fried sour cabbage to the pot. Continue to simmer on medium heat for another 20 minutes until the cabbage is soft. Skim off any foam as needed.
- Turn off the heat. Once cooled, cut the braised pork intestines into bite-sized pieces using scissors.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- To clean pork intestines effectively, refer to a previous video on Tu Le Western Channel.
- Adjust salt and soy sauce according to your taste and the saltiness of your ingredients.
- Simmer over medium heat to prevent the water from drying up and ensure the dish remains delicious.
- Adjust cooking time for the intestines based on your preference for texture (crispier or softer).
Nutrition
- N/A
FAQs
1. Where can I find pork intestines?
Many Asian grocery stores carry fresh or frozen pork intestines. You may also find them at butcher shops specializing in ethnic meats.
2. How do I clean the pork intestines properly?
Thoroughly rinse the intestines under cold running water. Turn them inside out and scrub them well. Soaking them in salt water for about 30 minutes can help further remove impurities. Rinse again thoroughly before cooking.
3. Can I substitute the sour cabbage?
While sour cabbage provides the authentic flavor, you can try using kimchi or sauerkraut as a substitute. The flavor profile will be slightly different, but still delicious.
This Braised Pork Intestines with Sour Cabbage recipe is a testament to the rewarding experience of exploring unique culinary traditions. The complex flavors and satisfying textures make this dish a memorable one, perfect for adventurous eaters and seasoned cooks alike. Enjoy the fruits of your labor – a truly delicious and unforgettable meal!