Crispy Fried Pig Intestines Recipe - 炸大腸 | Hong Kong Street Food |

Pig intestine might not appeal to some but this fried pig intestine is one of many delicacies found in Hong Kong street food. It's chewy and bouncy yet with a crispy surface, makes this the ideal snack to munch on (with beer!)
While this snack is slowly fading in the streets of Hong Kong due to it's lengthy prep time and declining popularity with so much more alternative food options nowadays. Follow this recipe so you can also enjoy at home now!
*Tips*
1. Ensuring the intestines is properly clean will ensure there is no odor/foul taste when you consume. So spend extra time and effort to clean properly is the key to this dish.
2. Using salt and flour/cornstarch to massage and scrub the surface, this helps remove any slimy or greasy residue on the surface.
3. Using white vinegar to wash, helps remove the odor from the intestines
4. The fatty side is actually the outside of the intestines and the rubbery and rougher side is the inner of an intestines, so you want to ensure that side is clean of any dirt or waste from the gut.
5. Personally I don't like too much fat on the intestine, as it's gets to greasy after frying. Some people enjoy that texture. Remove fat as desired.
6. Stuffing the intestine is optional you can skip this step if you want. This will just result in a crispy and thinner texture.
7. The herbs helps to omit some of the odor from the intestine as well as adding some flavors to this dish.
8. Dunking the intestines in maltose water and leaving it to air dry just helps form a crush on the surface for a crispier texture
9. Leave it overnight to air-dry or the fridge. Ensure the surface is dry before deep frying for a crispier surface.
Ingredients
- pig (large) intestines (can be precooked or fresh)
- salt/flour or cornstarch/white vinegar (for cleaning and washing the intestines
Ingredients for braising
- 2 mandarin/tangerine peel
- 1/2 a cinnamon stick
- 6-8 cloves (丁香)
- 1 bay leaf
- 1/2 tsp Sichuan peppercorns
- 3 star anise (八角)
- 2 black cardamom (草果)
- 2 ginger
- 1 piece angelica sinensis (當歸)
- 2-3 tbsp fish sauce
- 3-5 drops of red colouring
- dash of cooking wine
- 2-3 tbsp maltose

[@johnwagner4776]

Great music

[@donbenn21]

Hello! I have been looking for this recipe in English for years now! Thank you so much, I wanted to ask if you also know the recipe for the sauces? the black, and the yellow sauce. is the yellow one just pure mustard?

[@cooking8581]

Thank you for watching! The black sauce is usually sweat bean sauce (tianmian sauce) and the yellow sauce is mustard

[@Daffyduckieable]

I have been looking for this recipe for a very long time! Thank you for posting

[@meloon5876]

Why do u need to boil then fry? Cant u straight away fry it after it is thoroughly washed vlean?

[@cooking8581]

Boiling it in herbs helps to add flavor as well as further remove any odor.

[@PawObe]

Can you put it in dehydrator?

[@peytontan2114]

Yeah!! So yummy!! Later i try..but mine is frozen and in round shape..need defrost 1st right

[@cooking8581]

Yes 😊

[@dhsea86luckguy]

Thank you for posting this!!!

[@shaylabrown6038]

Omg gimmeeee

[@Markjay166]

Yummy

[@chocostrawberry03]

What is put to make it pink?

[@cooking8581]

A few drops of red food coloring