Stewed Pork Intestine Over Wu-Ching Burner
Submitted by suedf1
A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis is real-deal Chinese nose-to-tail cooking, the kind you find in night markets and hole-in-the-wall spots where the best food always is.
Cleaned pork intestine gets boiled, sectioned, and stewed with cubes of duck blood curd and sour cabbage in a broth built on stir-fried ginger, garlic, chili nam yuey (fermented bean curd with chili), and Sichuan peppercorns. It’s funky, spicy, and deeply savory.
The whole pot comes to the table simmering over a Wu-Ching burner so it stays bubbling hot. A drizzle of sesame oil right before eating ties every bold, brash flavor together.
Chef Tips
- Cleaning the intestine is key. Rub generously with salt, rinse thoroughly, and repeat until any strong smell is gone. Take your time with this step.
- Duck blood curd can be found at most Chinese grocery stores, usually in the refrigerated section near the tofu. Handle it gently as it crumbles easily.
- If you don’t have a tabletop burner, serve the stew straight from the pot. Just make sure it’s piping hot when it hits the table.
Ingredients
Directions
Rinse the pork intestine.
Rub with salt to clean.
Rinse again.
Cut duck blood curd and sour cabbage into 1 inch cubes.
Section the chilies and the garlic cloves.
Cook the intestine in boiling water for a while.
Cut into 1 inch long sections.
Put it in a small pot with duck blood curd and sour cabbage.
Heat oil in a wok.
Stir-fry ginger, garlic, and Chili Nam Yuey.
Add chilies, peppercorns, salt, sugar, and soup stock.
Bring to a boil.
Add cornstarch paste.
Pour it into the small pot.
Add garlic cloves and simmer for 40 minutes.
Serve over the Wu-Ching burner.
Drip some sesame oil on top before eating.
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