Simple and Delicious Pork Offal Stew Recipe to Treat Teachers on November 20th

How to prepare pig intestine stew

• 1

  Preliminary processing of pig stomach and intestines

  The stomach and intestines are the two parts with the strongest odor, to eliminate the smell of these two ingredients, you need to rinse the intestines and stomach with diluted saltwater.

  Tip: The stomach and intestines have a strong odor, so if washed together with other ingredients, they will make these ingredients absorb the unpleasant smell.

  After that, use a mixture of salt and vinegar to rub evenly around, then rinse with water. Perform this action about 3 – 4 times until the intestines and stomach are completely clean, then let them drain.

  How to prepare stomach and pork intestines without a fishy smell

  • Method 1: Use flour along with a little salt to rub the stomach and pork intestines for about 5 – 10 minutes, then rinse with water and continue to use lemon or vinegar to scrub the pork intestines and stomach for another 5 minutes, then rinse again with clean water.
  • Method 2: Use a mixture of salt and lemon juice to massage for about 5 minutes, rinse with clean water, then blanch the stomach and pork intestines in boiling water with 1/3 cup of vinegar for about 2 – 3 minutes, then rinse again with water.
  • Method 3: Massage the pork intestines and stomach with a mixture of salt and lemon, then rinse thoroughly. After that, briefly stir the stomach and pork intestines in about 4 tablespoons of boiling fish sauce for about 3 minutes until the stomach and intestines are firm, then rinse with clean water.

  

  
• 2

  Preparation of pig heart, kidney, and tongue

  The heart, kidney, and tongue of the pig should be rubbed thoroughly with salt and vinegar about 2-3 times, then rinsed with water and allowed to drain.

  To eliminate the unpleasant odor from the kidney, after draining, cut the kidney in half and remove the core inside (the cause of the odor).

  How to prepare pig heart, kidney, and tongue without fishy smell

  • First, rub the heart, kidney, and tongue with salt, then rinse thoroughly with water.
  • Next, boil water and blanch the heart, kidney, and tongue for about 5 minutes to firm up the ingredients, then take them out. For the tongue, use a knife to scrape off the white membrane on the outside, then rinse with clean water.
  • Then, use lemon and a bit of coarse salt to rub all around the heart, kidney, and tongue, then rinse with clean water about 1-2 times and let drain.

  

  
• 3

  Preparation of pig intestine

  The intestine you buy should also be rinsed briefly with water, turn the inside of the intestine out, and rub thoroughly with salt and vinegar about 2-3 times, then rinse with clean water.

  How to prepare intestine without fishy smell

  • Step 1: Rinse the intestine briefly with water, remove all the fat and turn the inside of the intestine out and rinse under running water, then let drain.
  • Step 2: Place a pot on the stove, add salt, a few slices of fresh ginger, white wine, and enough water to cover the intestine, then blanch in boiling water for about 3-5 minutes.
  • Step 3: After blanching, place the intestine in a bowl of cold water mixed with a little alum (or white vinegar) to soak for about 10 minutes, then rinse with water 1-2 more times and let drain.

  
• 4

  Boil the intestines

  Peel the shallots, take 2 bulbs and slice them. Wash the ginger, slice it, and crush it.

  Next, place a pot on the gas stove, add 1.5 liters of water into the pot, and boil it over medium heat for about 3 minutes until boiling, then add the sliced shallots and ginger along with 1 tablespoon of salt.

  Stir well, then add the stomach, pig intestines, pig heart, pig tongue, pig kidneys, and pig offal into the pot, blanching them over medium heat for about 10 minutes until the ingredients firm up.

  Next, add 5 tablespoons of white wine, cook for another 3 minutes, then turn off the heat, rinse the ingredients with water to keep them crunchy, and let them drain.

  Specifically, after blanching the pig tongue, scrape off the white membrane on the surface of the tongue and wash it again with water.

  

  

  

  
• 5

  Fry the spices

  Place a pan on the stove, add 2 cinnamon sticks, 2 star anise, and 1 cardamom fruit, then fry evenly over medium heat for about 1 – 2 minutes until fragrant, then turn off the heat.

  The remaining 2 shallots and peeled garlic should be minced.

  

  
• 6

  Stewed pig intestines

  Place a pot on the stove, add 2 tablespoons of cooking oil, and heat for about 1 minute over medium heat until the oil is hot, then add minced onion and garlic.

  Sauté until the onion and garlic are fragrant, then add the pig intestines. Stir well, then add 2 tablespoons of soy sauce, 1/2 tablespoon of seasoning powder, and 1 teaspoon of red food coloring.

  Mix well so that the spices coat the ingredients evenly, then add 2 tablespoons of annatto oil. Continue to stir constantly over low heat for about 3 minutes until the pig intestines are evenly colored and the seasoning liquid at the bottom has come to a boil.

  Add the star anise, cardamom, and roasted cinnamon, mix well, and cook for 15 minutes for the intestines to absorb the spices evenly.

  Next, add the fresh coconut water from 1 coconut to the pot, ensuring the coconut water rises just above the surface, then add 1 teaspoon of curry powder and 250ml of filtered water.

  Stir well, cover, and cook over medium heat for about 30 minutes to allow the pig intestines to absorb the spices and for the liquid in the pot to boil. Add about 150ml of coconut milk.

  Mix well once more, cover, and simmer for an additional 15 minutes for the pig intestines to soak up the creamy coconut milk, then turn off the heat.

  

  

  

  
• 7

  Final Product

  Finally, you just need to take your favorite pig’s intestine, slice it thinly with a knife, put it in a bowl, and scoop some broth to enjoy with basil aromatic herbs for an excellent experience.

  This dish, once cooked, will have a beautiful reddish-brown color. When eating, you will feel the crispy and delicious taste of the pig’s intestine combined with the richness of coconut milk. The aroma of five-spice powder, cinnamon, and star anise creates a tempting scent.

  Using bread for dipping, I’m sure you and your teachers, friends will be crazy about its intoxicating flavor!