Intestine is one of the delicious parts of the pig and is used to prepare extremely tasty and attractive dishes. Let’s get cooking with TasteVN to immediately make 3 stir-fried dishes from intestine to enrich the daily meal menu for your family.
1. Stir-fried Intestine Mix
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Intestine Mix Serves 4
Intestine 100 gr Young corn 100 gr Shiitake mushrooms 100 gr (fresh or dried) Broccoli 100 gr Carrot 100 gr Oyster sauce 1 tablespoon Plum sauce 1 tablespoon Ginger 3 slices White wine 1 tablespoon Cooking oil 2 tablespoons Garlic 2 cloves Cilantro 5 gr Pepper 1/2 teaspoon Salt a little
How to choose fresh ingredients
How to choose good shiitake mushrooms
For dried shiitake mushrooms
- Choose those that are firm, not broken, bright in color, and have no white mold spots. Select reputable sources to purchase dried mushrooms to ensure safety.
- Avoid purchasing dried shiitake mushrooms of unclear origin and those with an unpleasant odor.
For fresh shiitake mushrooms
- Choose those with vibrant colors, a distinctive aroma, and avoid mushrooms that are bruised or have a rotten smell. If the cut oozes a milky substance, it is a sign of poisonous mushrooms. Avoid mushrooms with dark spots or wrinkles on the cap, and do not select slimy mushrooms. Fresh mushrooms will have a thin, paper-like film on them.
- Select mushrooms with a firm stem and uniform color; if the mushrooms have opened, the gills should be evenly arranged, beautiful, and dry.
- When choosing fresh shiitake mushrooms, opt for those with medium-sized caps, tightly closed, and slightly brownish-yellow in color. If the mushrooms appear dark brown, do not buy them, as they may be poisonous.
How to choose good broccoli
- The darker the green color of the broccoli, the better it is, so pay attention to the color when choosing.
- Next, use your hand to grip the stem of the broccoli; fresh broccoli has a firm, solid stem, not soft and flexible.
- Broccoli with florets that rise higher is tastier than those with flat florets.
- Additionally, you should pay attention to the florets; if there are no holes in the florets, choose it. The tighter the florets, the fewer holes, the tastier it will be.
How to choose delicious carrots
- Choose carrots that are bright, deep orange in color, have smooth skin, green leaves, and are not bruised.
- Additionally, choose those that are still firm and of medium size.
- Avoid selecting those with wilted leaves, cracks on the body, or spots, and those with green tops.
How to prepare Stir-fried Dồi Trường with mixed vegetables
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Prepare the ingredients
Clean the dồi trường inside and out with salt to eliminate any odor. Then, bring 500ml of water to a boil in a pot, add 3 slices of ginger, 1 teaspoon of salt, and 1 tablespoon of white wine, then add the dồi trường and boil for about 15 minutes.
Once the dồi trường is cooked, remove it and soak it in a bowl of ice water for about 10 minutes. After that, take the dồi trường out to drain and cut into bite-sized pieces.
Peel the carrots, wash them, and shape them into flowers or cut them into pieces. Cut the broccoli into small pieces and wash them. Peel and finely chop the garlic.
Soak the shiitake mushrooms in warm water for about 30 minutes until they soften, then wash them clean and squeeze out the water. Wash the young corn.
Next, boil a pot of water, add the vegetables, and cook for about 5 minutes until they are just tender, then soak them in a bowl of cold water for 2 minutes before draining.
Tip: Soaking the dồi trường and vegetables in ice water after boiling will help retain the crispiness and deliciousness of the dish.
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Stir-fry pork intestines and vegetables
You add 2 tablespoons of cooking oil to the pan, place the pan on the stove to heat the oil, then add garlic to sauté until fragrant.
Next, you add the pork intestines to stir-fry and season with 1 tablespoon of oyster sauce, 1 tablespoon of plum sauce, and continuously stir gently for the seasoning to soak into the pork intestines.
Then add the vegetables, stir well for 5 minutes for everything to absorb the seasoning, then turn off the stove.
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Final product
You scoop the stir-fried pork intestines onto a plate, add a few sprigs of cilantro and a bit of black pepper on top, and it is ready to enjoy. This dish can be served with soy sauce and a few slices of chili to enhance the dish’s appeal. The chewy and crunchy pork intestines combined with the sweetness of the vegetables make this a truly delicious and attractive dish.
2. Stir-fried pork intestines with lemongrass and chili
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Pork Intestines with Lemongrass and Chili Serves 4
Pork intestines 500 gr Sliced ginger 10 gr Sliced shallots 5 gr Chopped garlic 5 gr Rice wine 1 tablespoon Cooking oil 2 tablespoons Chopped lemongrass 20 gr Chopped chili 1/2 teaspoon Fish sauce 2 tablespoons Seasoning a little (sugar/ salt/ pepper/ chicken bouillon)
Ingredient Image
How to Cook Stir-fried Pork Intestines with Lemongrass and Chili
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Prepare the Ingredients
Clean the pork intestines both inside and out with salt to remove any odor.
Then, bring 500ml of water to a boil in a pot and add 10gr of ginger, 5gr of shallots, 1 tablespoon of rice wine, and 1 tablespoon of fish sauce, then add the pork intestines and boil for about 15 minutes.
Once cooked, remove the intestines and let them cool before cutting them into bite-sized pieces.
Tip: If you prefer your pork intestines to be crunchier, you can prepare a bowl of ice water and soak the intestines for about 5 minutes after boiling.
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Stir-frying Pork Intestines with Lemongrass
Heat a pan over medium heat, add 2 tablespoons of cooking oil. Once the oil is hot, add 20 grams of minced lemongrass and stir-fry, then add 5 grams of minced garlic to sauté until fragrant.
When the garlic is fragrant, add the pork intestines and season with 1 teaspoon of chicken seasoning, 1/2 teaspoon of salt, and 1 tablespoon of fish sauce. Stir well and cover, letting it simmer on low heat for about 10 minutes for the intestines to absorb the flavors.
Next, add another 1/2 tablespoon of sugar and stir well, increase the heat to let the pork intestines sear and add 1/2 teaspoon of pepper, 1/2 teaspoon of minced chili, stir one more time, then turn off the heat.
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Finished Product
Stir-fried intestines with lemongrass and chili is an incredibly delicious dish when served with hot rice. The chewy and crispy intestines combined with a spicy and salty flavor are sure to make you want more rice.
3. Stir-fried intestines with satay
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried intestines with satay Serves 4 people
Intestines 500 gr White wine 1 tablespoon Bell pepper 50 gr (1 piece) Ginger 10 gr (1 small piece) Onion 50 gr (1 piece) Chopped green onion 10 gr Garlic 3 cloves Sliced chili 1 piece Red onion 4 bulbs Curry powder 1 teaspoon Chili powder 1 teaspoon Satay 1 tablespoon Cooking oil 4 tablespoons Seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper)
How to choose good bell peppers
- When buying bell peppers, you should choose those with a shiny, thick, smooth skin and still have the stem. It is advisable to buy heavy peppers with bright colors, as they are fresh, delicious, and nutritious.
- You should not choose bell peppers that are soft and mushy, feel light, and have blemishes or cracks on the skin, as these are spoiled peppers that have lost their nutrients.
- Additionally, you should only buy bell peppers from reputable food stores or large supermarkets to ensure that the products have been quality checked and have clear origins.
How to make Stir-fried Pork Uterus with Satay
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Prepare the ingredients
You clean the pork uterus inside and out with salt to eliminate any odor.
Onions, peel and cut into wedges. One shallot cut into wedges, and three cloves minced and divided into three parts. Minced garlic divided into three parts.
One half of the ginger is smashed, and the other half is cut into strips. Bell peppers, remove the seeds, and cut into bite-sized squares.
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Prepare the intestines
You add 500ml of water to a pot and bring it to a boil, then add 5 grams of crushed ginger, 1 teaspoon of salt, and 1 tablespoon of white wine. Next, you add the intestines and blanch for about 2 minutes.
You take the intestines out and soak them in a bowl of ice water for about 10 minutes to make them white and crispy. After that, you take the intestines out to drain and cut them into bite-sized pieces.
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Marinate the intestines
You marinate the intestines with 1 part minced garlic, 1 minced shallot, 1 teaspoon of chili powder, 1 tablespoon of satay, 1/2 teaspoon of curry powder, 1 teaspoon of seasoning, 1/3 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, and 2 teaspoons of sugar.
You mix well and marinate for about 15 minutes to let the intestines absorb the spices.
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Stir-fried pork intestines with satay
You add 2 tablespoons of cooking oil to the pan, turn on the stove and wait for the oil to heat up, then add 1 portion of minced garlic, 1 minced shallot to fry until fragrant, then add onion and bell pepper and stir-fry for about 2 minutes until just cooked, season with 1/2 teaspoon of seasoning powder. Turn off the heat, and transfer the fried onion and bell pepper to a plate.
Then, you place the pan on the stove, add 2 tablespoons of cooking oil, when the oil is hot, sauté the remaining minced garlic, 1 minced shallot, then add julienned ginger, 1 shallot cut into wedges, sliced chili, and 1/2 teaspoon of curry powder and stir well.
Next, add the marinated pork intestines and stir-fry for about 2 minutes over high heat. When the pork intestines are cooked, add the previously stir-fried onion and bell pepper, mix well, add cut green onions, and turn off the heat.
Tip: When adding the pork intestines for stir-frying, you should stir quickly so that the intestines cook evenly and do not become tough.
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Final Product
The intestines are chewy and crispy, with a spicy and salty taste combined with the fragrant scent of ginger, onion, and curry, creating a flavorful dish. This will definitely be a delicious addition to the family’s daily meal menu.
How to choose fresh and delicious pig intestines
- Pig intestines (also known as pig’s rumen) are the uterus of the pig used to prepare many delicious dishes. On the outside, pig intestines resemble small intestines but are larger, more elastic, and have a crunchier texture.
- Fresh pig intestines usually have a bright color, feel elastic when pressed by hand, and do not have slimy water flowing out, while there is no unpleasant smell when smelled.
- Choose small ones, with tight and round tubes, pinkish-white color, and milky white liquid inside to avoid bitterness. Larger, thinner, and flatter parts with yellowish liquid inside are usually not fresh and will be chewy and bitter when eaten.
How to prepare pig intestines without a bad smell
- After purchasing, remove all the fat membrane from the pig intestines and wash them thoroughly with diluted salt water, then let them drain.
- Put the pig intestines into a pot, cover them with water, add a little salt, a few slices of ginger, and some white wine, then boil for 10 – 15 minutes to cook the intestines.
- Place the pig intestines in a bowl of ice water mixed with 1 tablespoon of rice vinegar or 1 tablespoon of lemon juice for 10 minutes; the cold ice water will help the intestines maintain their crunchiness while the vinegar will keep the dish white. After 10 minutes, take the intestines out and rinse them with clean water.
- Dishes stir-fried with pig intestines should use pre-cooked intestines to ensure a crunchy texture.
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Hope that TasteVN’s sharing about 3 ways to make stir-fried pig intestines will help you add delicious dishes to your family’s menu. Wishing you success.
*Refer to images and recipes from cooky and 2 YouTube channels Lina Cooking and saigonfamily Vlogs.
