Venture beyond the familiar and discover a surprisingly delectable Vietnamese dish: coconut braised pork intestines. This seemingly unconventional ingredient transforms into a tender, flavorful masterpiece when slow-cooked in a rich coconut milk broth infused with aromatic herbs and spices. Forget any preconceived notions; this recipe delivers a unique culinary experience that balances savory richness with subtle sweetness, resulting in a dish both comforting and exciting. The tender pork intestines, infused with the fragrant coconut milk, create a melt-in-your-mouth texture that will leave you wanting more.
This recipe is far from intimidating; with a few simple steps and readily available ingredients, you can recreate this authentic Vietnamese street food classic in your own kitchen. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create your own batch of irresistible coconut braised pork intestines.
Tools Needed
- Mortar and pestle
- Pot
- Pan
Ingredients
- Pork intestines
- Flour
- Coconut milk: 300ml
- Water: 300ml
- Ginger: a few slices
- Shallots: 2
- Lemongrass: 3 stalks
- Garlic: 20g
- White wine: 2 tablespoons
- Cooking oil: 2 tablespoons
- Seasoning powder (chicken): 1/2 tablespoon
- Cinnamon: 1/2 teaspoon
- Ginger powder: 1/3 teaspoon
- Color powder/Annatto oil: 1 teaspoon/1 tablespoon
- Sugar: 1/2 tablespoon
- Soy sauce: 1 1/2 tablespoons
- Oyster sauce: 1 tablespoon
- Pepper: 1/3 teaspoon
- Salt: 1 teaspoon
- Vinegar: 2 tablespoons
- Chili and vegetables
Step-by-Step Instructions
Step 1. Prepare the Intestines
- Wash the pork intestines thoroughly with flour to remove dirt and bad odor. Rinse well with water multiple times.
- Remove any fat stuck inside the intestines.
- Blanch the intestines in boiling water with salt and vinegar to make them firmer and easier to cut. Cut into 15cm pieces, then slice 2/3 of the way through.
- Wash the intestines again.
Step 2. Sauté and Season
- mince ginger, shallots, and lemongrass.
- In a pan, stir-fry the intestines with ginger, shallots, lemongrass, and white wine for 5-7 minutes to remove excess water and fat. Discard the water.
- In a pan, stir-fry the intestines with oil, garlic, and shallots until fragrant.
- Add the spices (seasoning powder, cinnamon, ginger powder, color powder/annatto oil, sugar, soy sauce, oyster sauce, pepper). Stir-fry for 5 minutes.
Step 3. Coconut Braising
- Add coconut water and water. Add shallots and garlic. Bring to a boil, then cover and simmer on low heat for 40 minutes, stirring every 10 minutes.
Step 4. Finishing Touches
- After 40 minutes, remove the lid and continue stirring until the sauce thickens. Garnish with chili and vegetables.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Careful preparation of the intestines is key to a delicious dish.
- The intestines should be soft and the sauce thick.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Are pork intestines safe to eat?
Yes, when properly cleaned and cooked. Make sure to thoroughly clean them according to the recipe instructions to remove any impurities and ensure they are cooked to a safe internal temperature.
2. Can I substitute coconut milk?
While coconut milk is key to the flavor, you could try using a rich chicken broth or even a combination of broth and cream for a similar richness, though the flavor profile will change.
3. How can I tell if the intestines are cooked properly?
The intestines should be tender and easily pierced with a fork. They should not be tough or chewy. If they're still tough after the braising time, continue cooking for a bit longer.
This Coconut Braised Pork Intestines recipe offers a unique and rewarding culinary adventure, proving that even unconventional ingredients can yield extraordinary results. With its rich flavors and tender texture, this dish is sure to become a new favorite, impressing both adventurous eaters and seasoned foodies alike. So gather your ingredients and prepare to be amazed by the deliciousness of this authentic Vietnamese treat!