Large pig intestines though the smell is not very pleasant, if cleaned properly its worth every effort.
Large pork intestines taste better than the small intestines .
Method of Cleaning:
Thaw the large pig intestines to room temperature.
Aside from using coarse salt to clean a few rounds external and internal sides of the pig intestines, I have added white vinegar and corn flour for a more thorough cleaning process.
Once cleaned thoroughly, rinse with warm water.
Final step, marinate the pig intestines with some Chinese cooking wine Hua Tiao Chiew. The wine will help to tenderize and infuse flavour to the meat.
Now its ready to braise.
1 tablespoon Cinnamon Powder
1 tablespoon Five Spice Powder
3 tablespoons Superior Dark Soy Sauce
3 pieces Anise Seeds
1 tablespoon Raw Sugar
1 tablespoon Sesame Oil
5 cloves garlic
350 – 400 ml home prepared pork stock
In a pot, add all the above ingredients and pork stock and bring to a boil.
Add the pig intestines and cook over for about 15 minutes and lower the heat thereafter to simmer until your desired doneness.
Check the level of the gravy and add more home pork stock if required.
2 large fresh red chillies
4 slices young ginger roots
1 teaspoon Apple Vinegar
1 teaspoon water
Blend the above ingredients until fine.
Serve with the braised pig intestines.
Garlic Oil Preparation:
In a small pan, add two tablespoons minced garlic and 3 tablespoons cooking oil.
Over low heat, simmer until the garlic becomes fragrant and nicely browned.
Turn off the heat.
Add a small portion of the garlic oil to the Kway Chap before serving.
Check out this link on how I braised the other ingredients to go along with the Kway Chap.