3 Ways to Make Delicious Crispy Fried Pork Intestines with an Air Fryer

Prepare the ingredients

To eliminate the odor of pork intestines, after buying, rinse them once with water and then use a mixture of: a little salt and the juice of 2 lemons to rub thoroughly on the outside, then turn them inside out, rub for another 5 minutes, rinse several times with water until clean, and drain.

Prepare a pot of water, add 3 – 4 tablespoons of white wine and 1 teaspoon of peppercorns, boil the cleaned pork intestines for about 10 minutes from the time the water boils, then turn off the heat. Take them out into a colander, rinse with water, drain and cut into pieces about the length of one finger.

Peel the garlic and shallots, rinse them clean, then put both into a mortar and pound until finely minced.

Marinate the intestines

Put the chopped pork intestines in a bowl, mix well with the minced garlic and onion, 3 tablespoons of five-spice powder, 1 teaspoon of ground pepper, 1 teaspoon of chili powder, 1 tablespoon of coconut oil (or substitute with cooking oil) and 1 tablespoon of fish sauce.

Marinate for about 15 – 20 minutes for the intestines to absorb the seasoning.

Fry the pork intestines in an air fryer

Line the inside of the air fryer with aluminum foil, place the marinated intestines in and fry at 170 – 180 degrees Celsius for 15 minutes. Then flip the intestines and fry for an additional 5 minutes to finish. Serve the intestines on a plate and cut into bite-sized pieces.

Finished product

Pork intestines fried in an air fryer have an eye-catching golden-brown color, crispy on the outside, yet still soft and moist on the inside, with a wonderfully enticing aroma. The rich flavor combined with just the right seasoning is very delicious.

This dish is best enjoyed with green chili salt, accompanied by cucumbers, and a little beer on the side makes it absolutely wonderful.

Prepare the Ingredients

After purchasing the pig intestines, rub them with a bit of salt and 1 lemon for about 5 – 10 minutes to remove the odor, then rinse several times with clean water and drain.

Place a pot of water on the stove, add the prepared pig intestines, 4 tablespoons of white wine, and 1 teaspoon of whole pepper into the pot, then boil for about 20 minutes until the intestines are cooked, then turn off the heat, put the intestines in a colander, rinse with water, and let them drain.

Peel the garlic and wash it thoroughly. For the chili, you should also cut off the stem and rinse it under running water.

Pounding Fish Sauce

Add the prepared garlic and chili along with 1.5 tablespoons of sugar into a mortar and pound until fine. Then, add 3 tablespoons of fish sauce and stir until the sugar dissolves.

Taste and adjust according to your family’s preference to complete the fish sauce.

Frying Intestines with an Air Fryer

Line the air fryer with aluminum foil, place the boiled intestines in, and set to fry for 15 minutes at 160 degrees Celsius.

After 15 minutes, flip the intestines and continue frying the other side for about 7 – 10 minutes at 150 degrees Celsius, then transfer the intestines to a plate and cut into bite-sized pieces.

Fried pig intestines with fish sauce

Place a pan on the stove, pour the prepared fish sauce into the pan, and cook over medium heat. When the fish sauce simmers and releases a fragrant aroma, add the fried intestines and stir evenly on the stove for about 30 seconds, then season to taste according to your preference and turn off the heat.

Final product

Fried pig intestines with fish sauce has a fragrant aroma, the intestines are soft, chewy, and rich, combined with a bit of spiciness from the chili and the rich, salty-sweet flavor of the fish sauce that stimulates the taste buds, making you crave it! You can serve this dish with fresh vegetables to avoid being overwhelmed!

Prepare the ingredients

First, to clean 500g of pork intestines, take a little salt and the juice of 1 lemon, then use your hands to scrub the entire outer and inner surface of the intestines for about 5 minutes. When they are no longer slimy, rinse several times with clean water and drain.

At the same time, place a pot of water on the stove with 500ml of water and bring to a boil over high heat. When the water is boiling, gradually add 4 tablespoons of white wine, 1 teaspoon of peppercorns, and the cleaned intestines to boil for 10 minutes.

After that, turn off the heat, carefully remove the intestines to a strainer, rinse with clean water 2-3 times, drain, and use scissors to cut into bite-sized pieces.

Finally, take 5 cloves of garlic, peel them, and wash them along with the de-stemmed chili until clean, then drain.

Marinated pig intestines

After preparing the ingredients, you put 5 cloves of garlic and 3 dried chili peppers into a mortar, and use a pestle to pound them into a paste.

Next, add the cut pig intestines, 1 teaspoon of seasoning, 1 teaspoon of monosodium glutamate, 1/2 tablespoon of salt, and 1/2 tablespoon of coconut oil (or cooking oil) into a bowl, mix well with a spoon, and let the pig intestines marinate in the seasoning for about 15 minutes.

Frying the intestines with an air fryer

After that, you lay the foil inside the air fryer. Next, add a sufficient amount of marinated pork intestines, and proceed to fry at a temperature of 160 degrees Celsius for 15 minutes.

Once you see the pork intestines gradually cooking, turn them to the other side. At the same time, add the crushed garlic and chili, and continue frying for another 7 – 10 minutes at a temperature of 160 degrees Celsius until the intestines are evenly cooked on both sides, then turn off the fryer, carefully transfer to a plate, and enjoy.

You should continue doing this until all the pork intestines are cooked because frying too many at once will cause them to cook unevenly, diminishing the delicious flavor of the dish.

Final Product

Fried pig intestines with garlic and chili is truly a dish that does not disappoint the expectations of those who wholeheartedly trust fried dishes.

Alongside the strong aroma of garlic and chili, there is also the eye-catching golden color of the pig intestines. Especially, the intestines still retain their firmness and richness as they originally were. The only difference is that they are infused with incredibly wonderful spices.