Looking for recipe on how to prepare Pig’s large intestine stuffed wuth glutinous rice.
Here’s how you can achieve.
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.
Check out this link for more offaly recipes.
Beef tripe meat are tough and required to be cooked slowly to tenderize the meat.
There are four different chambers of Beef Tripe: (1) Rumen (2) Reticulum (3) Omasum and (4) Abomasum.
- Flat tripe which is smooth, blanket and flat which comes from the first stomach and the least desirable section of the tripe and varies in thickness. There is a also a layer of fats that required to be removed.
- Honeycomb Tripe comes from the lower part of the second stomach section which is the most tender and meatiest.
- The Book Tripe comes from the third stomach section and desirability considered as midway between the smooth and honeycomb tripe.
- Reed tripe comes from the fourth stomach weighing up to approximately a kilo. Certain portion much denser, smoother, fattier and strong tasting and other sections milder in taste, darker coloured and rippled.
Check out this link on how to clean the beef tripe.
Half kilo Beef Tripe
2 tablespoon barbecue sauce
1 beaten egg
All purpose flour
Garlic and pepper seasoning
Boil the clean beef tripe in a large pot with cover and sufficient water level over high heat.
Reduce heat to medium low and leave it to simmer for at least one and half hour.
Rinse with tap water and drain in a colander and also squeeze to remove excess water.
In a mixing bowl, add the beaten egg, barbeque sauce, all purpose flour and seasoning and mix well.
Coat each piece with the batter and deep fry until crispy and golden brown.
Drain excess oil on paper hand towel.
You can also served these crispy beef tripe with your favourite sauce (optional)
For more beefilicious recipes, check out here.
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.
My home prepared pig organ soup is the soup base from Salted Vegetable Duck Soup aka Kiam Chye Ark.
Three types of ingredients such as pork belly, pig kidney and pig liver are added.
2 strips fresh pork belly
One piece of soft powdery pork liver
A pair of pig kidney
A bunch of Chinese parsley used for pig organ soup.
Check out this link on how to prepare the pig kidney and pig liver from my previous dish.
The pork belly is cooked together with the Salted Vegetable broth and a few stalks of Chinese parsleys for about 15 minutes depending on the thickness of the pork belly and removed.
You can also include pig bone for this broth for better taste.
The pork belly will be sliced into bite sizes and mixed together with the other ingredients before serving.
Cook the pig kidney and pig liver in separate sauce pot before adding them into the serving bowl.
Divide the ingredients into a serving bowl and add your desired quantity of soup.
Serve with a plate of hot white rice and your favourite chilli sauce.
For more offaly recipes, check out here.
Peppery Hot Pig Stomach soup not only helps to stimulate your appetite but also nourishes the kidney and reduced water retention.
The Pig Stomach aka Pork Tripe contains protein that will strengthen the body, spleen and stomach.
With added gingko nuts which is also high in protein, vitamins and minerals. Gingko nuts is believed to stabilize asthma and soothes cough.
A fully cleansed Pig Stomach.
I simply loved the thickness of these pig stomach slices.
A good broth does makes a lot of difference to the soup. Using chunky pork bones.
Gingko nuts added to the Pig Stomach
For detailed instructions on how to clean and prepare Pig Stomach Soup, check out here.
Pig stomach soup is a favourite dish served during confinements, special occasions and Chinese New Year.
There are many variations of preparing the pig stomach.
Today I am preparing the pig stomach with a couple of ingredients excluding peppercorns.
Photo showing the raw exterior portion of the pig stomach
Photo showing the raw interior of the pig stomach.
This is the portion where the cleaning up is very important. It is important to get rid of all the sliminess of the interior portion of this pig stomach for a flavourful soup.
Photo shows after the cleaning up process of the exterior part of the pig stomach.
The stomach is cleansed with coarse salt, flour and vinegar and boiled.
The internal portion of the pig stomach after the cleaning process.
For details of the whole process, check out here.
If properly cleaned, this pig stomach can be frozen for one or two months.
Here is the frozen pig stomach about one week old. Ready for soup.
There are many variation of preparing pig stomach soup.
The simplest preparation is to cook with lots of black peppercorns and gingko nuts.
Thaw the fresh frozen pig stomach and cut into halves.
This is the external portion.
This is the internal portion.
Today, I am preparing the pig stomach with extra ingredients including prime pork ribs and chicken feet making the broth thicker.
Parboil the prime pork ribs to get rid of the scums.
Trim the chicken feet nails and clean thoroughly.
Remove the matured embryo from the gingko nuts if you do not wish its bitterness.
In a large earthern pot, add about 1500 ml to 2000 ml of home prepared chicken stock and bring to a boil.
Add the pig stomach (portion into halves), prime pork ribs, chicken feet and one tablespoon of dried scallops and cooked over medium high heat for about 20 minutes.
Remove the pig stomach from the earthern pot and cut them into smaller bite sizes and place the slices back into the pot to further cook for another hour or until all the meat are tender.
Include the gingko nuts and turn the heat to simmer.
Taste and add sea salt.
Here another offaly dish.
Cleanse, Moisturize and Exfoliate!
Gingko Pork Tripe Pepper Soup aka Too Thor Thng commonly known as Pig’s Stomach Soup
1 fresh large Pig Tripe (Pig Stomach)
Half kilo fresh gingko nuts (cracked) (Get the kernel out from each cracked shell in one piece. Blanch the kernel in hot water to remove the brown membrane)
2 packets frozen prepacked gingko nuts.
(I particularly prefer this brand which was first introduced at 1999 Kunming International Horticultural Exposition.)
Chicken Broth (home made)
2 tablespoons of White Pepper Corn (whole)
Sea salt to taste
How to clean Pig Tripe (Pig Stomach)
(This is a tedious process but its worth the effort when done properly)
Trim away the fats on the pig tripe. Rub generous amount of coarse salt on both sides of the pig tripe. You will need to turn it inside out. This method is the exfoliation. Next coming the deep cleansing. Rinse and now add two tablespoon of normal vinegar and do the same as the salt. Now dust generous amount of cornflour to both sides of the pig tripe. Place the pig tripe on the wok so that its seared, briefly without any oil. With this method, the flour will take away all the slimy residue on the pig tripe in a matter of minutes. Finally rinse well and scald the pig tripe in hot water. The pig tripe will shrink and take its shape when scalded in hot water. Rinse over with tap water and its ready to cook.
Stuff the pig tripe with the whole white peppercorns or crushed. Place the pig tripe in a soup pot with the home made chicken broth or plain water (approximately 2.5 litres). Bring to a boil over high flame. Then lower flame and simmer till pig tripe becomes tender (approximately one and half hours to two hours). When the pig tripe is almost tender, then add the gingko nuts. Season with sea salt. Continue to simmer till cooked. When cool enough to handle, cut the pig tripe (pig stomach) on the slant into thin, bite size slices. You can reboil the soup before serving.
2 large chicken liver
2 large chicken gizzard
Few stalks of spring onions stalks
1 pieces of Star Anise
2 tablespoons of minced garlic
Half rice bowl of Superior Light Soy Sauce
Half rice bowl of Superior Dark Soy Sauce
Few slices of ginger roots
Clean the chicken livers and gizzards.
Remove the stringy bits , fats and membranes.
Add both light and dark soy sauce into a sauce pan.
Place both chicken livers and gizzards into the pan and combine with the cut spring onion stalks, minced garlic, star anise and ginger roots.
Let the ingredients simmer over low fire for 15 minutes.
Turn off the heat and let it sit 20 minutes covered until room temperature.
Remove and sliced the chicken livers and gizzard thinly and serve.