Home-style Stir-fried Pork Offal
This home-style stir-fry combines crispy pork intestine, tender pork liver, and fragrant pork belly for a rich, multi-layered texture. Through proper cleaning, preparation, and high-heat stir-frying, this dish is packed with 'wok hei,' aromatic, and free of any gamey odors—perfect for pairing with rice or drinks.
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🍳 Cooking Flow
Clean the pork intestine thoroughly with salt, cornstarch, and white vinegar, then score and cut into sections. Slice the pork liver and prepare the aromatics and pork belly. → Blanch the pork intestine in boiling water with cooking wine for 1 minute to set the shape, then drain. → Stir-fry ginger, garlic, chili, and pork belly until fragrant. Add pork liver and cook until 80% done, then add the intestine and toss. → Season with oyster sauce, light soy sauce, salt, and white pepper, then deglaze with cooking wine for extra fragrance. → Quickly stir-fry with garlic sprouts and celery, add a thin starch slurry, finish with a drizzle of oil, and serve.
Cooking Steps
Brief Cooking Order
Clean the pork intestine thoroughly with salt, cornstarch, and white vinegar, then score and cut into sections. Slice the pork liver and prepare the aromatics and pork belly. → Blanch the pork intestine in boiling water with cooking wine for 1 minute to set the shape, then drain. → Stir-fry ginger, garlic, chili, and pork belly until fragrant. Add pork liver and cook until 80% done, then add the intestine and toss. → Season with oyster sauce, light soy sauce, salt, and white pepper, then deglaze with cooking wine for extra fragrance. → Quickly stir-fry with garlic sprouts and celery, add a thin starch slurry, finish with a drizzle of oil, and serve.
Introduction
This home-style stir-fry combines crispy pork intestine, tender pork liver, and fragrant pork belly for a rich, multi-layered texture. Through proper cleaning, preparation, and high-heat stir-frying, this dish is packed with 'wok hei,' aromatic, and free of any gamey odors—perfect for pairing with rice or drinks.
Step 1
Select thick pork intestine that isn't yellow inside. Tie the ends, add 2-3 tablespoons of salt, some cornstarch, and a splash of white vinegar. Rub and wash for 2-3 minutes to remove mucus, then rinse repeatedly with clean water and drain.
Step 2
Score the surface of the cleaned intestine to help with heat distribution and seasoning absorption, then cut into 6-7 cm segments.
Step 3
Select fresh, firm pork liver. Wash and slice into medium-thick pieces, place in a bowl and set aside.
Step 4
Prepare aromatics: slice pork belly thinly; julienne ginger; smash and mince garlic; slice chili diagonally; wash garlic sprouts and celery, and cut into 3-4 cm sections.
Step 5
Bring a pot of water to a boil, add the intestine and a splash of cooking wine to remove odor. Blanch for about 1 minute to set, then remove with a spider strainer and drain.
Ingredients List
Important Notes
💡 When buying pork intestine, choose thick pieces that aren't yellow inside; yellow intestine tastes bitter and should be avoided.
💡 Tie the ends of the intestine while cleaning to prevent the internal fat/filling from leaking; just clean the outer mucus.
💡 Do not cut the intestine pieces too short as they will shrink during cooking; scoring the surface helps them cook faster and absorb sauce.
⚠️ Offal has a stronger odor, so use a generous amount of shredded ginger and white pepper to help neutralize the gamey smell and enhance flavor.
🔥 The entire process relies on high-heat stir-frying to prevent the pork liver and intestine from becoming tough and chewy.
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