These pork small intestines also known as sweet intestine, powdery intestines or pink intestines. Not available from local markets unless you have a good buddy butcher who can supply.
Compared to the large intestines, has a finer, sweeter flavour with extra delicate fat tissues outside that lends to a more milky and silken flavour.
Large intestine is called feichang, literally “fat intestine” because it is fatty.
Small intestine is called zhufenchang, literally “pig powder intestine” because it contains a white, pasty or powdery substance.
Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. It is also slow-cooked or boiled and served as a standalone dish.
Small intestine is normally chopped into tubes and may be simply boiled and served with a dipping sauce.
I prefer to cook these small intestines by braising.
As you can see from the photo, this small amount of small intestines are very fresh and does not require much cleansing.
Just simply rub with coarse salt a couple of times under tap water and blanched quickly in boiling water until the small intestine hardened.
This is how the small intestine looked like after the quick blanching.
Next step is to braised the small intestines for flavour.
Braising sauce with a combination of premium dark and light soy sauce, oyster sauce, sugar and sesame oil.
Add three to four pieces of star anise, one piece of cinnamon bark, five cloves of garlic and few slices of ginger.
Combine the sauce and ingredients together and cover the blanched small intestines with sufficient water to simmer for about one hour depending on the quantity used.
From time to time, check the water level of the braising sauce and add some water if required.
Its best to have a thicker flavourful sauce.
Taste and adjust seasoning to your taste bud.
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