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Stewed Pork Intestine Over Wu-Ching Burner

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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 servings

PREP

10 min

COOK

50 min

READY

1 hrs

This 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

1 1
EACH EACH PORK INTESTINE *
5 144.5
OUNCES ML/G DUCK BLOOD CURD *
1 1
EACH EACH CABBAGE
sour
2 2
EACH EACH RED CHILI PEPPER *
1 1
CLOVES EACH GARLIC
3 45
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH GINGER SLICE *
5 5
SLICES SLICES GARLIC *
1 15
TABLESPOON ML CHILI NAM YUEY *
1 5
TEASPOON ML PEPPERCORN
1 5
TEASPOON ML SALT
½ 118
CUP ML STOCK *
1 15
TABLESPOON ML CORNSTARCH
mix with water to form a paste
2 10
TEASPOONS ML SESAME OIL

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 116 64% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 421mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 93%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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