Nine-Turn Pork Intestines
“This dish is a symphony of flavors, with tender pork intestines glazed in a complex, aromatic sauce that boasts a hint of Sichuan pepper's numbing heat.”
Pork Intestine
Soy Sauce
Vinegar
Sugar
Cinnamon
Star AniseWhere it comes from
Nine-Turn Pork Intestines is a traditional dish from Jinan, Shandong's capital, revered for its intricate cooking technique and bold taste. Its creation reflects the region's penchant for intense, layered flavors.
On the Palate
How it's made
5 steps · Show ↓26 min active · 15 min waiting
How it's made
5 steps · Show ↓- 15 min
Rinse the pork intestines thoroughly under cold water, turning them inside out to remove any residue. Cut into 2-inch pieces and soak in a mixture of vinegar and water for 15 minutes to remove odors.
- 27 min
In a pot, bring water to a boil and blanch the intestines for 5 minutes. Drain and rinse under cold water to stop the cooking process.
Watch outEnsure the intestines are thoroughly rinsed and blanched to remove any remaining impurities and odors.
- 32 min
In a wok, heat a tablespoon of vegetable oil over medium heat. Add sliced ginger, garlic, cinnamon, star anise, and Sichuan pepper. Stir until the spices are fragrant, about 2 minutes.
- 410 min
Add the blanched intestines to the wok along with soy sauce, vinegar, and sugar. Stir-fry for 10 minutes, allowing the sauce to reduce and coat the intestines evenly.
- 52 min
Taste and adjust seasoning if necessary, then serve hot, ensuring the intestines are tender and well-flavored.
