Deep Fried Large Pig Intestine Recipe

Rinse the intestines thoroughly under cold running water, turning them inside out where possible. Drain.

Lay the intestines flat on a cutting board and sprinkle the coarse salt over them. Rub vigorously for 2–3 minutes; the abrasive salt helps remove film and odor.

Rinse well under cold water until water runs clear.

Place the intestines in a bowl with cold water and the white vinegar. Squeeze the lemon/lime over them and let soak for 15 minutes to further deodorize.

Rinse thoroughly once more and trim excess fat or connective tissue. Cut the intestines into 4–5 inch (10–12 cm) pieces and turn each piece inside out briefly to check for any remaining debris. Keep refrigerated if not proceeding immediately.

Bring to a simmer

In a large pot, combine 2 liters water, crushed garlic, sliced ginger, bay leaves, soy sauce, salt and peppercorns. Bring to a gentle boil over high heat.

Add the cleaned intestine pieces, reduce heat to maintain a gentle simmer, and cook for 25–35 minutes. The goal is to tenderize the intestines without making them fall apart.

Check tenderness by piercing a piece with a skewer — it should offer some resistance but not be rubbery. Adjust time by ±5–10 minutes as needed depending on thickness.

Remove intestines to a colander and rinse briefly under cold water to stop cooking. Pat dry thoroughly with paper towels or clean kitchen towels. Removing surface moisture is important so the coating adheres and the oil doesn’t splatter.

Set up a breading station: in one shallow bowl place the flour, cornstarch, baking powder, 1 tsp salt and white pepper and whisk together. In a second bowl beat the egg with 1/2 cup cold water to make a thin batter.

If using panko, place it in a third shallow plate.

Working in batches, dip each parboiled and dried intestine piece into the batter, letting excess drip off, then dredge in the flour mixture, pressing gently so the mixture adheres. For an extra-crunchy shell, after dredging in flour mixture, press into panko breadcrumbs to fully coat.

Place coated pieces on a rack and rest for 10 minutes. This helps the coating set and prevents it from falling off during frying.

Heat neutral oil in a deep pot or fryer to 175–180°C (350–360°F). Use a thermometer to maintain temperature; too hot will burn the coating, too cool makes it greasy.

Fry the intestine pieces in small batches so they don’t crowd. Cook for 3–5 minutes per side (total 6–10 minutes) until golden brown and crisp. Thicker pieces may need slightly more time. Turn pieces once or twice for even browning.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on several layers of paper towels. While hot, sprinkle a light pinch of salt and, if desired, chili flakes.

Let rest 2–3 minutes before serving. They will crisp further as they cool slightly.

Arrange fried intestine pieces on a platter. Garnish with sliced green onions and chopped cilantro. Serve with lime wedges and your choice of dipping sauce on the side (soy-sesame, sweet chili or vinegar-chili).

For best texture, serve immediately while hot and crisp. Any leftovers can be reheated in a hot oven (200°C/400°F) on a rack for 5–7 minutes to recrisp.