Hot Peppers Pork Intestines Recipe

Rinse the pork intestines thoroughly under cold running water. Turn them inside out and scrape gently with the back of a knife to remove any residual fat or mucous. Rinse again until water runs clear.

Fold the cleaned intestines into a large pot. Add 3 liters of water, 3 tablespoons white vinegar, 2 teaspoons coarse salt, the smashed ginger piece and the green parts of the spring onions.

Bring to a rolling boil over high heat. Once boiling, reduce heat to medium and simmer for 20–25 minutes to blanch and remove impurities. Skim any foam that rises to the surface.

Drain the intestines into a colander and rinse under cold water to stop cooking. When cool enough to handle, slice the intestines into 2–3 cm (3/4–1 inch) rings or strips, depending on preference. Set aside.

Prepare aromatics and chiles

In a mortar and pestle or a small pan, lightly toast 1 teaspoon Sichuan peppercorns (if using) and the 6 broken dried red chiles for 20–30 seconds until fragrant; remove stems if needed. Chop or leave dried chiles broken for texture. Slice fresh hot peppers and thinly slice shallots, mince garlic and julienne ginger. Combine and have ready.

Heat a large heavy-bottomed skillet or wok over medium-high heat. Add 3 tablespoons vegetable oil. When hot, add the sliced shallots and stir-fry 1–2 minutes until they begin to color and become translucent.

Add the minced garlic and julienned ginger and stir-fry 30–45 seconds until aromatic, being careful not to burn.

Add the toasted dried chiles and Sichuan peppercorns; stir 20–30 seconds to release fragrance. Then add 1.5 tablespoons doubanjiang and stir-fry 1 minute until the oil turns red and the paste is fragrant.

Deglaze with 2 tablespoons Shaoxing wine, scraping any browned bits from the pan. Add the sliced fresh hot peppers and continue to stir 30 seconds.

Pour in 500 ml chicken or pork stock, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon rock sugar (or brown sugar) and 2 teaspoons rice vinegar. Stir to combine and bring the mixture to a simmer.

Add the sliced blanched intestines to the simmering sauce, stir to coat, then reduce heat to medium-low. Simmer gently for 12–15 minutes so the intestines absorb the sauce and become tender. Taste the liquid and adjust seasoning with salt and pepper to taste.

Thicken and finish

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry again (it will settle) and slowly stream it into the simmering sauce while stirring, until the sauce thickens to a glossy coating consistency (about 1–2 minutes).

Turn off the heat and stir in 1 teaspoon sesame oil. Add the thinly sliced scallions (both white and green parts) and chopped cilantro if using. Toss to combine and let rest 1 minute so flavors marry.

Transfer to a serving dish, sprinkle toasted sesame seeds on top if desired, and serve hot with steamed rice or as part of a larger meal.