Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠 (Own Braising Sauce Recipe) on 7.3.2017

light braised big & small intestines 

so i made a very good teochew light braised pork trotters on 5.3.2017 at the first attempt.

& i was making it again for a 8pax OPS buddies dinner on 7.3.2017. so i decided might as well do the big & small intestines as well.

i made braised big intestines once a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!), but NOT small intestines, so this the first time.

washed & soaked big & small intestines 

problem with doing intestines is the smell, or stench?? haha…

so i started the cleaning/washing one day before…it’s like rubbed with cornflour, inside, outside, washed, rubbed with salt, washed….

for big intestines i turned it inside-out so no problem to wash both sides.

for small intestines i ran water through, cut like 4in/6in lengths so easier to wash inside…

very troublesome la….

boiling to remove strong flavours 

still worried about smell, so boiled water then put in the intestines.

boiling to remove strong flavours 

maybe 5 mins. i think it very effective to remove the smell.

light braised big & small intestines

after that it is the same light braising sauce recipe as for my pork trotters.

so here it is again –

braising sauce recipe
650g pork trotters

3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

light braised big & small intestines 

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised big & small intestines 

the result was quite excellent,texture was tender, no smell, great “pang” braise flavours.

quite similar to the excellent teochew braises at 振记粥面店, a cheung chau island market stall recently.

c.h.e.f andy

Ingredients:

  • 1 big intestines
  • 1 small intestines
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. rub with cornflour, inside, outside, wash, rubbed with salt, wash….for big intestines turn it inside-out so no problem to wash both sides. for small intestines run water through, cut like 4in/6in lengths so easier to wash inside…
  3. to remove smell, instead of just scalding, boil water then put in the intestines, boil for few minutes…
  4. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up. that is to keep the marinade thick & intense to infuse the flavours.
  5. fill with water to cover the intestines & let it braise & slowly reduce to a thicker sauce, adding water as required.
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