Ingredients for Crispy Pig Intestines
– 500g pig intestines
– 1 knob of ginger
– 2 stalks of lemongrass
– 2 limes
– Vinegar
– Salt
– Boiled and cooled water, ice cubes
How to Cook Crispy Pig Intestines
Step 1: Prepare the Intestines
Cut the pig intestines into small sections, approximately 30-35 cm long. This helps with the cleaning process and ensures even cooking. Place the intestines in a bowl and add two tablespoons of vinegar and one tablespoon of salt. Gently massage the intestines to release some of the inner fluids. Do not rub or scrape too vigorously, as this can make the intestines tough. Rinse thoroughly. If you prefer not to eat the fat attached to the intestines, cut it off. Place the intestines back in the bowl, squeeze in the juice of one lime, and add a few slices of crushed ginger. Soak for 15-20 minutes to clean and add a pleasant aroma.
Optionally, you can blanch the intestines by dipping them into boiling water for 15 seconds and then gently rubbing to release more of the white fluids.
Step 2: Prepare Other Ingredients
Crush and cut the lemongrass into sections. Do the same with the ginger. Add these to a pot of water and bring it to a boil. Prepare an ice bath by filling a large bowl with cold water and adding ice cubes. Squeeze the juice of one lime into the ice bath.
Step 3: Boil the Intestines
Place the intestines in the boiling water and use chopsticks or a spoon to keep them submerged. Boil for about 1.5 minutes. After boiling, immediately transfer the intestines to the prepared ice bath and soak for 1 minute to stop the cooking process. This helps to maintain a crispy texture. The lime juice in the ice bath also adds a pleasant fragrance to the intestines.
Step 4: Final Steps
Return the pot of water to a boil. Add the intestines and boil for another minute on high heat. Remove the intestines from the boiling water and place them back into the ice bath to cool completely.
Once cooled, remove the intestines from the ice bath, cut them into bite-sized pieces (about 5 cm long), and arrange them on a serving plate.
Notes for Crispy Pig Intestines
Choose thicker pig intestines and gently squeeze them to release a white fluid, which indicates that they are not bitter. If the fluid is yellow, the intestines will be bitter.
If you can find double-layered intestines, they will be even more delicious, but you may need to go to the market early or pre-order from your butcher.
Do not rub or scrape the intestines too vigorously, as this can make them tough and dry.
If you prefer to eat them hot, blanch the cooked intestines in boiling water just before serving. Some restaurants use a ceramic bowl with a candle underneath to keep them warm.
Pig intestines cook quickly, so the total boiling time is only about 2.5-3 minutes. After boiling, the intestines are soaked in ice-cold water with lime juice to halt the cooking process and create a crispier texture.
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