Rinse the pork small intestines thoroughly under cold running water, turning them inside out to remove any residue. Place the intestines in a large pot, add apple cider vinegar and 6 cups water, the smashed ginger and scallion whites. Bring to a rolling simmer over high heat. Simmer gently for 20–25 minutes until the intestines are tender but not falling apart. Skim foam as needed.

Remove intestines from the simmering liquid. Rinse under cold water to stop cooking. Trim and cut into 2–3 inch lengths. Reserve 1 cup of the simmering liquid (strain) for later use in the braising liquid if desired; discard the rest.

Spicy braising liquid

In a wok or large skillet, heat the vegetable oil over medium-high heat until shimmering. Add minced garlic, julienned ginger, dried red chilies and crushed Sichuan peppercorns. Stir-fry for 30–45 seconds until fragrant but not burnt.

Add the doubanjiang and stir-fry 30 seconds to bloom the paste. Pour in Shaoxing wine and allow it to deglaze the pan for 20 seconds.

Add soy sauce, dark soy sauce, rock sugar and the reserved 1 cup simmering liquid (or 1 cup chicken/pork stock). Stir to combine and bring to a gentle simmer.

Add the blanched and cut intestines to the braising liquid. Reduce heat to medium-low, partially cover, and simmer gently 20–25 minutes so the intestines absorb flavor and become tender. Stir occasionally to coat evenly.

After simmering, taste the liquid and adjust seasoning with salt and white pepper as needed. If you prefer a thicker sauce, mix the cornstarch with cold water to make a slurry and stir into the simmering sauce; cook 1–2 minutes until slightly thickened. Stir in chili oil and toasted sesame oil off the heat.

Vegetable & garnish combo

While the intestines braise, bring a separate pot of salted water to a boil. Blanch bok choy (or Chinese broccoli) for 30–45 seconds until bright green and just tender; remove and drain. Quickly blanch shiitake slices 20–30 seconds. Shock vegetables in an ice bath or rinse with cold water to maintain color and texture, then drain well.

To serve, arrange the blanched greens and mushrooms on a platter or divide among bowls. Spoon the spicy intestines and sauce over the vegetables so each portion gets both. Scatter scallion greens, cilantro and toasted sesame seeds on top. Serve with lime wedges to squeeze over if desired.

Finishing

Allow the dish to rest 2–3 minutes so flavors meld. Serve hot with steamed rice or noodles. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently to avoid toughening the intestines.