Braised Pork Intestines with Fermented Red Bean Curd 南乳燜豬腸
A classic Cantonese dish featuring tender pork intestines braised in a rich, savory sauce with fermented red bean curd, aromatic spices, and a hint of sweetness. The intestines are thoroughly cleaned and then slow-cooked until incredibly tender, absorbing the complex flavors of the braising liquid. This dish is often served with steamed rice.
Hong Kong
Offal
Nutrition (per serving)
312kcalCalories
24.5gProtein
8.2gCarbs
19.8gFat
0.3gFiber
785mgSodium
Ingredients
- 500g fresh pork intestines, cleaned
- 3 cubes fermented red bean curd (nam yu)
- 2 tbsp fermented red bean curd liquid
- 4 cloves garlic, smashed
- 3 slices ginger
- 2 stalks scallions, cut into 2-inch sections
- 1 tbsp rock sugar
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp five-spice powder
- 0.25 tsp white pepper
- 500ml water or chicken broth
- 2 tbsp cooking oil
Steps
- Clean the pork intestines thoroughly. Boil in water for 10 minutes, then rinse well and cut into 2-inch pieces.
- In a bowl, mash the fermented red bean curd cubes and mix with fermented red bean curd liquid, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and white pepper.
- Heat cooking oil in a wok or pot. Sauté garlic, ginger, and scallions until fragrant.
- Add the cleaned pork intestines to the pot and stir-fry for 2-3 minutes until lightly browned.
- Pour in the prepared sauce mixture and rock sugar. Stir to coat the intestines evenly.
- Add water or chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the intestines are very tender. Stir occasionally.
- Remove cover, increase heat to medium-high, and cook for another 5-10 minutes, stirring constantly, until the sauce thickens to your desired consistency.
- Serve hot with steamed rice.
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