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.
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….
still worried about smell, so boiled water then put in the intestines.
maybe 5 mins. i think it very effective to remove the smell.
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
3 star anise
1 cinnamon bark
2 bay leaves
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion
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.
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.
- 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
- 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 star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
- 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…
- to remove smell, instead of just scalding, boil water then put in the intestines, boil for few minutes…
- 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.
- fill with water to cover the intestines & let it braise & slowly reduce to a thicker sauce, adding water as required.