Steamed Bread-Crumb-Coated Pork Intestines
Submitted by samsdad179
Pork intestines marinated with soy sauce, ginger, and chili, coated in bread crumbs, and steamed over sweet potato cubes. A traditional Chinese offal dish finished with hot sesame oil and scallions.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsNose-to-tail eating is having a big moment, but Chinese cooks have been doing it brilliantly for centuries. This steamed pork intestine dish is a prime example.
The intestines are cut into short sections, marinated with soy sauce, wine, ginger, and chili nam yuey, then rolled in bread crumbs and steamed for a full hour over cubed sweet potato. The sweet potato soaks up all those savory marinade juices from above.
A drizzle of hot sesame oil and a scatter of minced scallions right before serving brings everything to life.
Kitchen Tips
- Rinse the intestines thoroughly before cutting and marinating
- The sweet potato on the bottom acts as both a flavor sponge and a built-in side dish
- Steam over high heat for the full hour so the bread crumb coating sets and the intestines become tender
- Chili nam yuey (fermented bean curd with chili) adds a funky, spicy depth; look for it at Chinese grocery stores
Ingredients
Directions
Rinse pork intestines.
Cut int ¾ inch long sections. Marinate with seasonings for 20 minutes.
Mix with the bread crumbs. Cut sweet potato into cubes.
Mix with the remaining juice from marinating the intestine.
Spread evenly on the bottom of each steamer.
Put the intestine sections evenly on top of the sweet potato.
Steam over a high flame for 1 hour.
Drip some hot sesame oil on top.
Sprinkle some minced spring onion and ground pepper on top and serve.
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