Black belly grilled with charcoal is always a snack that many families love because of its rich flavor and characteristic crispness. To make the dish standard, not bitter or too chewy, the preliminary processing and marinating stage plays a decisive role in helping to deodorize and create eye-catching colors when grilled.
Accordingly, housewives should refer to the 2 simple marinating methods below to help the grilled pig intestines with charcoal be delicious and flavorful.
Grilled young intestines with spicy satay sauce
This is a fairly traditional recipe, very suitable for families who love rich flavors. After preliminarily processing the young intestines thoroughly with salt and lemon, mix a sauce mixture including 2 tablespoons of shrimp satay, 1 tablespoon of minced shallots and garlic, seasoning powder, sugar and a little annatto oil.
You should sauté the onions and garlic until fragrant before mixing with spices to create shine, in which the young intestines need to be marinated for at least 30 minutes. When grilled, the spicy taste of satay mixed with the smell of charcoal smoke helps stimulate the taste buds as well as create a crispy shell of the young intestines.
Grilled young intestines with rich Korean sauce
If you want to change to a new flavor, Korean-style grilled pig intestines are an option to experience on weekends. Prepare ingredients including Gochujang chili sauce, soy sauce, oyster sauce, honey and a little pear juice (or apple).
Mixing sauce mixture from the above ingredients and then applying it to each piece of belly will help achieve softness, light sweetness and eye-catching cockroach-wing color.
Honey also helps the surface of the belly quickly shrink and become glossy when grilled. This marinade style helps bring a balance of salty, sweet, light spicy taste and is very suitable when served with raw vegetables.
During grilling, housewives should pay attention to regularly spreading sauce all over the surface so that the young intestines are not dry or burnt. Grill until the outer surface is golden brown and fragrant, which is satisfactory. Note that you should not grill for too long because it will cause the intestines to lose water and become tough, very difficult to eat.
