Braised Pork Intestines with Fermented Red Bean Curd南乳燜豬腸
A classic Cantonese dish featuring tender pork intestines braised in a rich, savory sauce with fermented red bean curd, aromatic spices, and a hint of sweetness. The intestines are thoroughly cleaned and then slow-cooked until incredibly tender, absorbing the complex flavors of the braising liquid. This dish is often served with steamed rice.
01Ingredients
- 500g fresh pork intestines, cleaned
- 3 cubes fermented red bean curd (nam yu)
- 2 tbsp fermented red bean curd liquid
- 4 cloves garlic, smashed
- 3 slices ginger
- 2 stalks scallions, cut into 2-inch sections
- 1 tbsp rock sugar
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp five-spice powder
- 0.25 tsp white pepper
- 500ml water or chicken broth
- 2 tbsp cooking oil
Nutrition (per serving)312kcal
- Protein24.5g
- Carbs8.2g
- Fat19.8g
Fiber 0.3 gSodium 785 mg
02Steps
- Clean the pork intestines thoroughly. Boil in water for 10 minutes, then rinse well and cut into 2-inch pieces.
- In a bowl, mash the fermented red bean curd cubes and mix with fermented red bean curd liquid, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and white pepper.
- Heat cooking oil in a wok or pot. Sauté garlic, ginger, and scallions until fragrant.
- Add the cleaned pork intestines to the pot and stir-fry for 2-3 minutes until lightly browned.
- Pour in the prepared sauce mixture and rock sugar. Stir to coat the intestines evenly.
- Add water or chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the intestines are very tender. Stir occasionally.
- Remove cover, increase heat to medium-high, and cook for another 5-10 minutes, stirring constantly, until the sauce thickens to your desired consistency.
- Serve hot with steamed rice.
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