Crispy Pork Intestines Recipe

Rinse the intestines under cold running water. Turn them inside out if they are not already cleaned by your butcher. Sprinkle 1 tablespoon salt and pour 2 tablespoons white vinegar over the intestines, then rub and massage for 3–5 minutes to remove surface slime and odor. Rinse thoroughly under cold water until water runs clear.

Soak the cleaned intestines in 4 cups of cold water for 20–30 minutes, changing the water once if it becomes cloudy. Drain and give a final rinse. Trim any excess fat or damaged bits and cut the intestines into 2–3 inch pieces, keeping them open (don’t coil too tightly). Pat dry with paper towels.

In a medium pot, combine 6 cups water, smashed ginger, halved garlic cloves, crushed scallion white, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 bay leaf and 1 teaspoon peppercorns. Bring to a gentle boil over medium-high heat.

Add the prepared intestine pieces to the pot. Reduce heat to low and simmer gently, uncovered, for 30–40 minutes until the intestines are tender but not falling apart. Taste one piece — it should be tender and slightly springy. This step removes residual odor and tenderizes the intestines.

Remove intestines from the braising liquid and place on a wire rack or tray to cool and dry. Pat thoroughly with paper towels. For best crispness, refrigerate uncovered for 30–60 minutes to dry the surface (or up to overnight). Reserve the braising liquid for other uses or discard.

In a large bowl, whisk together 1.5 cups cornstarch, 0.5 cup all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon salt, 0.5 teaspoon white pepper and 0.25 teaspoon five-spice (if using). Ensure there are no lumps.

Toss the dried, cooled intestine pieces in the dry mixture to coat evenly. Press the coating onto the surface so it adheres well. Shake off any excess and place coated pieces on a tray while you heat the oil.

Pour about 6 cups of neutral oil into a deep heavy pot or deep-fryer and heat to 350°F (175°C). If you do not have a thermometer, test by dropping a pinch of the coating into the oil — it should sizzle vigorously and float up.

Fry the coated intestine pieces in batches, being careful not to overcrowd the pot. Cook for 3–5 minutes per batch until golden-brown and very crispy. Flip pieces once during frying to ensure even browning. Use a slotted spoon to transfer cooked pieces to a paper-towel-lined tray to drain.

For extra crunch (optional): after draining for 2–3 minutes, return the pieces to hot oil for a second quick fry of 30–60 seconds until extra crispy. Drain again.

While still hot, toss the fried intestines with 1 teaspoon sesame oil and sprinkle with a pinch more salt or chopped cilantro if desired. Serve immediately with lime or lemon wedges and the dipping sauce.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (or sliced fresh chili), 1/2 teaspoon minced garlic and 1/2 teaspoon sugar until the sugar dissolves. Taste and adjust — add more vinegar for tang or more chili for heat.

Serve the sauce alongside the hot crispy pork intestines for dipping.