3 Ways to Make Deliciously Fragrant Grilled Chewy Entrails Simply

Prepare the Pork Intestines

You place 500g of large intestines into a large basin along with 50g of coarse salt and 100g of lime, then use your hands to rub and massage for 5 minutes to remove some dirt from the intestines. After massaging, you rinse them with water until clean.

Next, you turn the pork intestines inside out, use your hands to remove excess fat, and continue to eliminate the odor with coarse salt and lime one more time to ensure there is no unpleasant smell when cooking. Finally, rinse the pork intestines 2-3 more times with water and let them drain.

Prepare Other Ingredients

Peel the shallots and garlic, then wash them clean. For turmeric, wash it thoroughly, peel the skin, and break it into small pieces.

You add 50g of turmeric, 50g of green chili, 50g of red chili, 50g of whole pepper, 50g of shallots, 50g of garlic, 10g of monosodium glutamate, and 10g of seasoning powder into a mortar and pound them until finely blended. Finally, you add 50ml of fish sauce and 50ml of honey, then stir well.

Marinate the pig’s intestines

You add the freshly ground spices to the pig’s intestines and mix well, then marinate for 30 minutes, cover tightly, and refrigerate in the refrigerator overnight. Because the intestines are thick, marinating overnight will help the intestines absorb the spices better, become softer, and taste much richer when grilled!

Grill the pig’s intestines

First, you need to fold and turn the piece of intestine when skewering it to prevent it from falling off while grilling. Then, place the intestines on the grill and cook until golden brown, ensuring the exterior is not dry but has a shiny, fragrant finish from the fat. Every 5 minutes, turn the intestine to avoid burning.

Product

Grilled intestines are fragrant, crispy and crunchy, with the aroma from various spices, and visually appealing colors thanks to turmeric. To make it easier to eat, you can cut the intestines into small pieces, serve with fresh vegetables, and dip in sweet and sour fish sauce for a delightful experience!

Prepare the pig intestines

You place 1kg of pig intestines into a large basin along with 100gr of coarse salt, 50ml of vinegar, and 50gr of lime, then massage evenly for 15 minutes to remove dirt and bitterness from the intestines. After that, rinse the intestines thoroughly with 2 – 3 rounds of water.

You bring 500ml of water to a boil, when the water is boiling, add 50gr of lemongrass, 50gr of ginger, and 50gr of lime leaves and cook until it boils vigorously. Next, you add the pig intestines and briefly boil for 3 – 5 minutes to eliminate any foul smell. You should not boil the intestines for too long, as they will become mushy and unappetizing when grilled.

When the intestines are cooked, you take them out and place them in a bowl of ice water to keep them crunchy, then remove them, let them drain, and cut into bite-sized pieces.

Marinate the pig intestines

You add 40ml of honey, 50gr of oyster sauce, 30gr of sugar, and 30ml of annatto oil to the pig intestines, then mix well and marinate for 20 minutes to allow the spices to penetrate the intestines evenly.

Grill the pig intestines

You skewer each piece of pig intestines onto a stick, then place it on the grill and start grilling. Grill the intestines for about 15 – 30 minutes until they are evenly cooked, turning them every 5 minutes to prevent them from burning and becoming bitter.

Making garlic fish sauce and tamarind sauce

To make garlic fish sauce, you crush 50g of green bird’s eye chili, 50g of red bird’s eye chili, 30g of garlic, and 100g of palm sugar in a mortar until finely ground. Next, add 40ml of fish sauce and 50ml of lime juice and stir the mixture well.

For tamarind sauce, heat 50ml of tamarind juice, 100g of palm sugar, and 30ml of fish sauce in a pot over low heat, stirring until the sugar dissolves and the ingredients combine. Then, add 20g of chili powder, 50g of shallots, and 5g of cilantro, and stir over low heat until the mixture thickens.

Completion

When both sauces are ready, divide the grilled intestines into two portions. Drizzle the garlic fish sauce over one portion, and for the tamarind sauce, add the intestines and simmer for an additional 1-2 minutes to allow the flavors to absorb, then turn off the heat and enjoy!

Product

Grilled pig intestines fragrant with honey, not too chewy, not too soft, combined with two types of dipping sauces: garlic fish sauce and rich tamarind sauce, making you eat continuously without feeling bored.

Prepare the ingredients

Buy the intestines, clean them, and rub with salt and lemon to remove the odor. Cut the intestines into equal long pieces.

Marinate the intestines

Smash the lemongrass and ginger, finely chop them, and mix with the intestines, adding 2 tablespoons of satay, 1 tablespoon of sugar, 1/2 tablespoon of monosodium glutamate, and 1 tablespoon of fish sauce, then wear gloves and mix well to let the intestines absorb the spices.

Wrap it with plastic wrap and place it in the refrigerator for about 2 hours before grilling.

Grill the intestines

Spread the intestines on a baking tray, preheat the oven for 10 minutes to get it hot, then place the baking tray in and grill for 30 minutes at a temperature of 185 degrees Celsius.

Final product

When the grilling time is up, and the intestines are slightly golden with the fragrant smell of ginger, lemongrass, and satay blending together, serve them on a plate lined with lettuce and enjoy while hot.