Stir-fried Pork Intestine With Black Bean Sauce Recipe

Prepare vegetables

Seed and slice the green and red bell peppers into 1/2-inch strips. Slice the yellow onion into similar-sized strips. Peel and mince the garlic. Julienne or thinly slice the ginger (reserve 4 slices for parboil). Slice the scallions on a bias into 1-inch pieces; keep white and green parts separate if desired.

Prepare intestine

If not pre-cleaned, turn the pork intestine inside out and rinse thoroughly under cold running water, removing fat and residue. Rub with coarse salt and flour (optional) and rinse until clear. Cut intestines into 1- to 1.5-inch pieces. Pat dry with paper towels.

Marinate briefly

Place the cut intestine pieces in a bowl. Add 2 tbs shaoxing wine and 1 tbs light soy sauce; toss to coat. Let sit 10 minutes while you prepare other ingredients.

Parboil to tenderize

In a medium pot, bring 6 cups water to a boil with 4 ginger slices and 1 tsp salt. Add the marinated intestine and parboil for 12–15 minutes until the pieces are slightly tender but not falling apart. Skim any foam. Remove intestines and immediately plunge into cold water to stop cooking. Drain and pat dry.

Prepare sauce mixture

Rinse 2 tsp fermented black beans under running water, then roughly chop. In a small bowl combine the chopped black beans, 1 tsp black bean sauce (if using), 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 1/4 cup chicken stock or water. Dissolve 1 tsp cornstarch in a tablespoon of the stock/water first, then mix into the sauce. Add 1/2 tsp sesame oil. Stir to a smooth sauce and set aside.

Taste and adjust

Taste a small amount of the sauce (heat a spoonful briefly in the microwave or pan first if desired) and adjust saltiness with more light soy sauce or sugar to balance; remember oyster sauce and fermented beans are salty.

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl. Add the minced garlic, julienned ginger (reserve the parboil slices used earlier), and chopped fermented black beans; stir-fry for 15–20 seconds until aromatic, being careful not to burn the garlic. Add the parboiled pork intestine pieces and stir-fry on high heat 2–3 minutes until edges begin to brown.

Add vegetables

Add the sliced onion and the bell pepper strips (and optional sliced chili). Stir-fry together 1–2 minutes until vegetables are crisp-tender.

Add sauce & finish cooking

Give the prepared sauce a quick stir and pour it over the intestines and vegetables. Toss constantly so the cornstarch thickens and coats everything, about 30–45 seconds. Cook until the sauce is glossy and the intestines are cooked through but still slightly chewy (do not overcook). Sprinkle 1/4 tsp white pepper and add sliced scallion whites and green parts; toss to combine. Drizzle 1/2 tsp sesame oil and remove from heat.

Serve

Transfer to a warm serving plate and garnish with additional scallion greens or sliced chili if desired. Serve immediately with steamed rice.