Stir-Fried Braised Pork Intestines (Liū Féicháng ）

 A traditional Chinese comfort dish featuring tender, braised pork intestines stir-fried in a savory, tangy sauce.

📋 Ingredients

For cleaning and braising:

• 500g (1.1 lbs) pork intestines

• 2 tablespoons flour

• 2 tablespoons white vinegar

• 2 tablespoons cooking wine

• 2 slices ginger

• 1 green onion (cut into large pieces)

• 2–3 star anise

• 1 small piece of Chinese cinnamon stick (optional)

• 1 bay leaf

For stir-fry:

• 2 tablespoons vegetable oil

• 3 cloves garlic (sliced)

• 1 thumb ginger (sliced)

• 1 green chili (sliced)

• 1 red chili (sliced)

• 2 scallions (cut into 2-inch pieces)

Sauce:

• 1.5 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon Chinese black vinegar (Chinkiang vinegar)

• 1/2 tablespoon sugar

• 1 tablespoon cooking wine

• 1/2 tablespoon oyster sauce (optional)

• 100ml water (adjust as needed)

• 1 teaspoon cornstarch (mixed with a bit of water to thicken)

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🍳 Instructions

1. Clean the Pork Intestines

• Rinse the pork intestines under cold water.

• Rub thoroughly with flour and vinegar to remove odor and sliminess.

• Rinse again multiple times until clean and odor-free.

2. Blanch and Braise

• Bring a pot of water to a boil. Add pork intestines, ginger slices, green onion, cooking wine, star anise, cinnamon, and bay leaf.

• Simmer on medium heat for 40–50 minutes until the intestines are soft and tender.

• Remove and let cool, then cut into 2-inch pieces.

3. Prepare the Sauce

In a bowl, mix all sauce ingredients (light soy, dark soy, vinegar, sugar, wine, oyster sauce, water, and cornstarch slurry). Set aside.

4. Stir-Fry

• Heat a wok with oil. Add ginger and garlic, and stir-fry until fragrant.

• Add red and green chilies and stir briefly.

• Add braised pork intestines and stir-fry on high heat for 2–3 minutes until slightly crispy at the edges.

5. Add the Sauce

• Pour in the sauce mixture and stir quickly until everything is evenly coated.

• Let it simmer for another 1–2 minutes to allow the sauce to thicken and cling to the intestines.

• Toss in chopped scallions and stir briefly before removing from heat.

6. Serve

Plate it hot and serve with steamed rice or as part of a larger Chinese meal.

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🔥 Tips

• Proper cleaning is essential — vinegar and flour help remove odors.

• Braising before stir-frying makes the intestines tender and flavorful.

• Adjust vinegar and chili level to your taste — more for tanginess, less for mild flavor.