Pig intestines are a familiar ingredient in Vietnamese cuisine, and have long appeared in special occasions such as death anniversaries and weddings. Today, pig intestines are sold more commonly and can be processed into many dishes in family meals.
However, to make pork intestines fragrant, crispy and not tough, the selection, preliminary processing and processing stages are very important. You should choose fresh young intestines, without signs of spoilage; clean thoroughly before cooking.
Stir-fried pig intestines with shallots
400g young pig intestines; scallions; Vietnamese coriander; cooking oil; fish sauce and spices.
How to make: Clean pork intestines, wash thoroughly and then cut into bite-sized pieces. Cut scallions into pieces, clean Vietnamese coriander.
Heat oil in a pan, add a part of scallions and stir-fry quickly to make it fragrant. Next, add intestines and stir-fry over high heat, stir-fry quickly and season to taste. When the intestines are just cooked, add the remaining scallions and Vietnamese coriander, stir well and turn off the heat.
You should not stir-fry the intestines for too long because it will make the intestines tough and lose their crispness. You can blanch the intestines in boiling water before stir-frying to shorten the processing time.
Stir-fried pig intestines with pickled mustard greens
Young intestines; pickled mustard greens; scallions; tomatoes; garlic; fish sauce; pepper and spices.
How to make: Wash pig intestines with salt and vinegar and then rinse several times with clean water. Blanch pig intestines in boiling water, let cool and cut into bite-sized pieces.
Wring out the pickled mustard greens. If the pickled mustard greens are too salty, you can wash them in cold water and drain. Cut the tomatoes into wedges, cut the scallions into sections.
Sauté garlic in a pan until fragrant, add pickles and stir-fry until firm, season with fish sauce and spices. When the pickles are absorbed, add tomatoes and belly and stir-fry until almost cooked. Add scallions, stir well and turn off the heat. Scoop onto a plate, sprinkle with pepper and serve hot.
