Food & Receipts

The Perfect Crunch: Mastering the Art of Cooking Crispy and Tender Pig Intestines

With this simple yet mouth-watering recipe, you'll be able to create a delicious and crispy delicacy. This unique cooking method ensures a tantalizing texture and a flavor that's simply irresistible. It's time to indulge in a true culinary treat!

Administrator

15 August, 2024

What is Pig Intestine?

Pig intestine is a delicacy, a type of young pig’s offal, but only found in older, thinner sows. It is a mutation, resembling a pipe like an old tobacco pipe that has become clogged over the years. This dish is considered a delicacy, a favorite among offal enthusiasts, offering a unique crunchy texture and a delicious, fatty taste without being too greasy.

How to Boil Pig Intestine

Ingredients

1 lemon

A pinch of flour

Some salt

1 knob of ginger

Boiling Pig Intestine Method

Step 1: Prepare the Pig Intestine

Once you’ve selected your desired intestine, use a skewer to turn it inside out. Remove any membrane inside. Mix flour and salt, then rub this mixture onto the intestine. Rinse well. Squeeze lemon onto the intestine, then rinse again and turn it back to its original position.

Note: Avoid rubbing too hard or too many times, as this can make the intestine tough. When rinsing, use running water to ensure the removal of any slimy fluid inside.

Step 2: Boiling the Pig Intestine

Bring a pot of water to a rolling boil. Add the prepared intestine and some crushed ginger to neutralize any odor. Once the water boils again and the intestine turns pink, continue boiling for 2-3 minutes. Then, remove the intestine and place it in a bowl of ice water with a few drops of lemon juice. Finally, drain and serve.

It is important to wait for the water to boil before adding the intestine to ensure it cooks just right and remains crunchy. Adding the intestine to cold water will make it tough.

Step 3: Enjoy

Frequently asked questions

The key is to strike a balance between a crispy exterior and a tender, juicy interior. This can be achieved by carefully cleaning and preparing the intestines, using a combination of boiling and frying, and maintaining the right temperature and cooking time.

Thoroughly cleaning pig intestines is crucial to removing any unpleasant odors and ensuring food safety. Soak the intestines in multiple changes of cold water, scrubbing them gently with a soft brush to dislodge any dirt or residue. You can also add vinegar or salt to the water to aid in cleaning.

Boiling helps to tenderize the intestines and remove any remaining impurities. It also reduces the chances of the intestines bursting during frying, ensuring a more consistent and safer cooking process.

Peanut oil or lard is recommended for frying pig intestines due to their high smoke points and neutral flavors. These oils can withstand the high temperatures required for frying and will not impart any unwanted tastes to the final dish.

The frying time will depend on the thickness of the intestines and your desired level of crispiness. Typically, frying for 3-5 minutes on each side over medium-high heat should be sufficient to achieve a golden brown and crispy exterior.

Yes, after boiling, you can marinate the intestines in a mixture of soy sauce, honey, and garlic for added flavor and tenderness. Also, be careful not to overcook the intestines as this can make them tough and rubbery.