Entree: China – Shandong – 红烧大肠 ➤ Hóngshāo Dàcháng (Pork intestines slowly braised in a savory soy-sugar brown sauce until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork large intestines, thoroughly cleaned
- 4 cups (960 ml) water for initial blanching
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger (about 5/8 oz (18 g))
- 3 scallions, white and green parts separated, cut into 2-inch (5 cm) lengths
- 2 star anise
- 1 bay leaf
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1 cup (240 ml) low-sodium chicken or pork broth (or water)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for slight thickening)
- Salt to taste
- Thinly sliced scallion greens for garnish

Show original ingredient measurements

- 1 lb (454 g) pork large intestines, thoroughly cleaned
- 4 cups (960 ml) water for initial blanching
- 2 tbsp (30 ml) vegetable oil
- 3 slices fresh ginger (about 18 g)
- 3 scallions, white and green parts separated, cut into 2-inch (5 cm) lengths
- 2 star anise
- 1 bay leaf
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1 cup (240 ml) low-sodium chicken or pork broth (or water)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for slight thickening)
- Salt to taste
- Thinly sliced scallion greens for garnish

Instructions

1. Clean the intestines thoroughly: turn them inside out, rinse under cold running water, and rub with coarse salt and a little flour or white vinegar to remove residue, rinsing until water runs clear. Tie each end or cut into 3–4 inch (7–10 cm) lengths.
2. Bring 4 cups (960 ml) water to a boil in a pot. Blanch the intestines, ginger slices, and scallion whites 3–5 minutes to remove impurities. Drain and rinse under cold water; set aside.
3. Heat oil in a wok or heavy casserole over medium-high heat. Add ginger slices, scallion whites, star anise, and bay leaf; stir-fry until fragrant, about 1 minute.
4. Add the blanched intestines and stir-fry until lightly browned at the edges, about 4–5 minutes.
5. Stir in light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Add the broth so the intestines are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently until intestines are tender, about 60–90 minutes depending on thickness, checking occasionally and skimming foam.
6. When intestines are tender and sauce has reduced to a glossy coating, remove lid and increase heat briefly to concentrate the sauce if needed. Stir in toasted sesame oil and adjust salt to taste.
7. If a slightly thicker glaze is desired, stir the cornstarch slurry and add a little at a time while stirring until sauce reaches desired consistency. Garnish with sliced scallion greens and serve hot with steamed rice.