Steamed Pork Intestines with Fermented Black Bean Sauce

Steamed pork intestines with fermented black bean sauce is a classic Cantonese-style home dish.

 The intestines are tender, savory, and fragrant, while the fermented black beans add a deep, salty, slightly earthy flavor that makes the dish especially appetizing.

 When cooked properly, this dish is rich, flavorful, and perfect for serving with steamed rice.

Ingredients

Main ingredients

• 500 g pork intestines

• 1 tablespoon fermented black beans

• 2 cloves garlic, minced

• 1 small piece ginger, minced

• 1 spring onion, finely chopped

• 1 small red chili, chopped, optional

• 1 tablespoon light soy sauce

• 1 teaspoon oyster sauce

• 1 teaspoon Shaoxing wine

• 1/2 teaspoon sugar

• 1 tablespoon cornstarch

• 1 tablespoon cooking oil

• A little salt, to taste

• A pinch of white pepper

For cleaning the intestines

• Salt

• Flour or starch

• Vinegar or lemon juice

• Water

Preparation

Before cooking, the pork intestines must be cleaned thoroughly. Rinse them first under running water, then rub them with salt and flour or starch to remove slime and odor. Rinse again, and repeat if necessary until the intestines look clean and no longer feel greasy.

After cleaning, turn the intestines inside out if needed and remove any residue. Cut them into bite-sized sections. To reduce any strong smell, blanch them briefly in boiling water with a little Shaoxing wine and ginger for about 1 to 2 minutes, then drain well.

Seasoning Mix

In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chopped spring onion, and chili if using. Heat the cooking oil until hot, then pour it over the aromatics to release their fragrance. Add soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Mix everything well to form a flavorful seasoning sauce.

The cornstarch helps the sauce lightly coat the intestines and gives the dish a smoother texture after steaming.

Cooking Instructions

1. Place the cleaned and blanched pork intestines in a mixing bowl.

2. Pour the seasoning mixture over the intestines and toss until evenly coated.

3. Let them marinate for about 15 to 20 minutes so the flavors can absorb.

4. Arrange the intestines in a shallow heatproof plate or steaming dish.

5. Set up a steamer and bring the water to a full boil.

6. Steam the intestines over high heat for about 15 to 20 minutes, depending on the size and thickness of the pieces.

7. Check that the intestines are fully cooked and tender before removing them from the steamer.

8. Garnish with extra chopped spring onion if desired and serve immediately.

Cooking Tips

• Choose fresh pork intestines that are pale and clean in color. Avoid intestines that look yellowish or have a strong unpleasant smell.

• Do not blanch them for too long, or they may become tough.

• Fermented black beans should be lightly rinsed if they are very salty.

• Steaming time may vary depending on the thickness of the intestines and the power of your steamer.

• For better flavor, let the intestines rest in the sauce for a few minutes before steaming.

Serving Suggestion

This dish is best served hot with plain white rice. The sauce is rich and savory, so it goes well with simple side dishes such as stir-fried greens or steamed tofu. It is a comforting dish that reflects the bold and satisfying flavors of Cantonese home cooking.