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Preparation
30 minutes
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Processing
45 minutes
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Difficulty
Easy
Ingredients for Pig’s Intestine Hot Pot Serves 4
Pork ribs 400 gr Pig’s intestines 400 gr Pig’s liver 300 gr Pig’s heart 200 gr Pig’s kidney 200 gr Pig’s throat 300 gr Pork belly 300 gr (slices) Napa cabbage 200 gr Basil 200 gr Lettuce 200 gr Tomatoes 2 pieces Lemongrass 2 stalks Spring onions 100 gr Shallots 4 bulbs Satay 2 teaspoons Vinegar 4 tablespoons Fish sauce a little Common spices a little (MSG/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pig intestines
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You should choose intestines that have small, round, and plump tubes with a bright pinkish-white color.
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Gently squeeze a piece of the intestine to check the mucus inside; choose those that have a milky white liquid, no foul smell, and when you press lightly on the intestine, if it is fresh, you will feel its elasticity and firmness.
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Avoid choosing intestines that show signs of sliminess, have a foul smell, or have a pale green or dark purple color.
See details: How to choose fresh pig intestines, not bitter
How to choose fresh and delicious pig liver
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Fresh liver is bright red or pink in color, evenly colored, has a slight meat smell, and when gently pressed, the indentation remains without springing back immediately.
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Avoid choosing livers that are dark or yellowish, unevenly colored, have a foul smell, or are soft and mushy, as these indicate that the liver is not fresh, has been kept for too long, or is diseased.
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Do not choose livers that have deformities or lumps, as these indicate that the liver is infected and consuming it is very dangerous.
How to choose fresh and delicious pork ribs
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It is advisable to choose fresh pork ribs that are light pink in color, have good elasticity, and do not smell rotten.
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Choose ribs with small, flat bones, as ribs with both lean meat and fat will be more tender, fragrant, and richer when eaten.
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Do not choose ribs that are too small in size, as they will not be tasty and may not ensure quality (since many cases involve pigs that do not meet standards but are sold due to illness).
How to choose tomatoes
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Choose tomatoes that have intact skins, no scratches, bright red color, evenly colored, and are plump.
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Choose tomatoes that have a mild, pleasant aroma when squeezed, as these are naturally ripened on the vine compared to those that are forced to ripen, which will have no fragrance.
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You should choose tomatoes that still have their stems, with the stems fresh and firmly attached to the top of the fruit.
See details: How to choose fresh and quality tomatoes
-800x450-15.jpg "Delicious and Unique Pork Intestine Hot Pot Recipe for a Relaxing Weekend 2")
How to prepare Pork Intestine Hotpot
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Prepare the vegetables
Wash the tomatoes and cut off both ends.
Wash the green onions, let them drain, split the ends of the green onions, and chop the green parts into small pieces. Cut the shallots in half.
Wash the lemongrass, trim off the excess tail, and crush it with a pestle.
Separate the napa cabbage into leaves, wash thoroughly with water multiple times or soak in diluted salt water for 3 – 5 minutes. Then cut into bite-sized pieces, rinse again with clean water 2 – 3 times, and let drain.
Tear the basil leaves and break the tips, then wash and let drain.
Cut off the roots and wilted leaves of the lettuce, then separate into individual leaves, wash thoroughly, and let drain.
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Prepare and cook the pork ribs
After purchasing, cut the pork ribs into bite-sized pieces, wash thoroughly, and let drain.
Place a pot on the stove, pour water into the pot, and bring to a boil. Once the water is boiling, add 400g of pork ribs and blanch for 2 – 3 minutes, then remove and let drain.
Place another pot on the stove, turn the heat to low, add 400g of pork ribs, 1 teaspoon of seasoning, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1/2 tablespoon of fish sauce, then mix well and cook until the seasoning is completely dissolved.
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Clean the pork intestines
To clean and remove the odor from the intestines, rub them with salt for about 5 minutes, then rinse several times with water. Next, pour water into the intestine tube and gently squeeze to remove dirt 2 – 3 times and let it drain, then cut the intestines into pieces about the length of one finger.
Put a pot of water on the stove, turn the heat high to boil the water quickly. When the water boils, add the intestines to the pot, then add 4 tablespoons of vinegar to make the intestines whiter. When the water boils again, take the intestines out and rinse with cold water 4 – 5 times, then let them drain.
How to clean pork intestines and remove odor
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After buying the intestines, put them in a basin, squeeze lemon along with salt and lemon peel, and massage evenly for about 5 minutes, then rinse with water.
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Turn the small intestine inside out, remove the fat membranes and dirt inside, then use flour with a little salt to rub for 5 – 10 minutes and rinse with water.
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Additionally, you can blanch the small intestine briefly with boiling water and vinegar by massaging the small intestine with lemon and salt for about 5 minutes, then rinsing with water. After that, put the intestines into boiling water mixed with 1/3 cup of vinegar for 2 – 3 minutes and then rinse with clean water.
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Prepare the remaining ingredients
Pork liver, pork kidney, pork belly (pork flank), throat, and heart should be washed clean with water after purchase and drained. Then, slice them thinly into bite-sized pieces, blanch in boiling water for 3 – 5 minutes, and drain.
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Cook the pork intestine hot pot
When the spices in the pot containing the pork ribs are fully dissolved, add 2 tomatoes and 1 liter of water to the pot, cover it, and simmer the ribs for 30 minutes.
After simmering for 30 minutes, use a ladle to mash the tomatoes. Next, add crushed lemongrass along with halved shallots, 2 teaspoons of chili paste, and a little green onion into the pot, then season to taste and turn off the heat.
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Final Product
The hot pot has a bright red color from tomatoes, with a light fragrant flavor of lemongrass and shallots that makes you crave it just by looking. At the same time, the accompanying vegetables are both fresh and aromatic, with chewy and crispy pig intestines, served with fresh noodles, it’s truly wonderful.
See more:
Above is a guide on how to cook pig intestines hot pot. It’s quite simple, isn’t it? Wishing you success in your cooking.
* Refer to images and recipes from the YouTube channel: Vietnamese Cuisine
