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Dry Pot Pork Intestines Recipe

Name: Panda Cuisines Dry Pot Pork Intestines Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb clean pork small intestines (hog casings); 1600 ml water for simmering; 40 g ginger, smashed; 2 stalks scallion/green onion, halved; 1 tbs Shaoxing wine (or dry sherry); 1 tbs coarse salt (for rubbing); 8 pcs dried red chilies (adjust to heat); 2 tsp Sichuan peppercorns; 2 pcs star anise; 2 pcs bay leaves; 3 pcs cloves; 1 pcs cassia/cinnamon stick; 2 tbs dark soy sauce; 1 tbs light soy sauce; 1 tbs fermented bean paste (doubanjiang) or spicy broad bean paste; 1 tsp Chinkiang (black) vinegar; 1 tsp rock sugar or granulated sugar; 250 ml chicken stock or water; 6 pcs garlic cloves, thinly sliced; 3 pcs shallots or small red onion, thinly sliced; 1 tsp dried red chili flakes (optional, for extra heat); 10 g fresh cilantro leaves (for garnish); 2 stalks scallions (green parts), chopped; 1 tsp toasted sesame oil; 3 tbs neutral oil (peanut, vegetable) for stir-frying; 1 tsp sesame seeds (optional)

Inspired by Panda Cuisine

Time1h 10m

Serves3

Make Dry Pot Pork Intestines Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Intestines & Prep

1 lb clean pork small intestines (hog casings)

6 3/4 cup (1600 ml) water for simmering

1.41 oz (40 g) ginger, smashed

2 stalks scallion/green onion, halved

1 tbs Shaoxing wine (or dry sherry)

1 tbs coarse salt (for rubbing)

Aromatic & Spice Mix

8 pcs dried red chilies (adjust to heat)

2 tsp Sichuan peppercorns

2 pcs star anise

2 pcs bay leaves

3 pcs cloves

1 pcs cassia/cinnamon stick

Sauce & Seasoning

2 tbs dark soy sauce

1 tbs light soy sauce

1 tbs fermented bean paste (doubanjiang) or spicy broad bean paste

1 tsp Chinkiang (black) vinegar

1 tsp rock sugar or granulated sugar

1.06 cup (250 ml) chicken stock or water

Vegetables, Garnish & Finishing

6 pcs garlic cloves, thinly sliced

3 pcs shallots or small red onion, thinly sliced

1 tsp dried red chili flakes (optional, for extra heat)

1/3 oz (10 g) fresh cilantro leaves (for garnish)

2 stalks scallions (green parts), chopped

1 tsp toasted sesame oil

3 tbs neutral oil (peanut, vegetable) for stir-frying

1 tsp Sesame seeds (optional)

Method

Pork Intestines & Prep

Clean and blanch intestines

Rinse the intestines thoroughly under cold running water, turning them inside out where possible. Rub with coarse salt and a splash of Shaoxing wine, then rinse again until water runs clearer. Place the cleaned intestines in a pot with 1600 ml water, smashed ginger, halved scallions, and 1 tablespoon Shaoxing wine. Bring to a boil, then reduce to a simmer and cook gently for 20–30 minutes until just tender (not falling apart). Skim any scum that rises to the surface.

Shock and slice

Drain the intestines and immediately plunge into an ice-water bath to stop cooking and firm the texture. Drain and pat dry. Cut into 1–1.5 inch (2.5–4 cm) bite-sized pieces on a bias. Set aside.

Aromatic & Spice Mix

Lightly toast the dried red chilies, Sichuan peppercorns, star anise, bay leaves, cloves, and cassia stick in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove and set aside. If you prefer milder heat, remove the seeds from some chilies before toasting.

Sauce & Seasoning

Whisk together the dark soy sauce, light soy sauce, doubanjiang, Chinkiang vinegar, and sugar with 250 ml chicken stock (or water). Taste — the sauce should be savory, slightly salty, mildly spicy and balanced with a touch of acidity. Adjust seasoning if needed.

Vegetables, Garnish & Finishing

Stir-fry aromatics

Heat a wide, heavy-bottomed skillet or wok over medium-high heat. Add 3 tablespoons neutral oil. When the oil is shimmering, add sliced garlic and shallots. Stir-fry 30–45 seconds until fragrant and starting to brown at the edges but not burnt.

Build the dry pot

Increase heat to high. Add the toasted spices and dried whole chilies to the wok and fry briefly (10–20 seconds) to release aroma. Add the pre-cooked intestine pieces and stir-fry quickly for 1–2 minutes to coat and crisp edges slightly. Pour in the prepared sauce and 250 ml stock. Stir to combine and bring to a vigorous simmer; allow liquid to reduce over 4–6 minutes while stirring occasionally so the intestines become coated and the sauce thickens but not fully evaporated—aim for a glossy clingy sauce rather than soupy.

Finish and garnish

When most of the liquid has reduced and the flavors have concentrated, drizzle toasted sesame oil and sprinkle dried chili flakes (if using). Toss in chopped scallions and half of the cilantro, quickly stir for 10–15 seconds. Transfer to a serving dish and garnish with remaining cilantro and sesame seeds. Serve immediately.