How to Make Vietnamese Stir-Fried Pork Intestines with Pickled Mustard Greens
Stir-fried pork intestines with pickled mustard greens is a dish best enjoyed on rainy, cold days. Its irresistible flavor will surely make you fall in love with it.
Ingredients
- 300g pork intestines
- 250g pickled mustard greens
- 2 tomatoes
- 2 shallots
- 2 garlic cloves
- 1 piece of fresh ginger
- Green onions
- Coarse salt
- Rice vinegar or lime
- 1-2 fresh chilies (optional for spiciness)
- Seasonings: Oyster sauce, fish sauce, MSG, salt, pepper
Instructions
Prepare the Ingredients
How to clean the pork intestines properly, without odor or bitterness:
Peel and clean the ginger, then crush it. Insert some ginger into the intestine and use your hands to squeeze and remove the white substance inside. Next, rub the intestines with coarse salt and a little rice vinegar or lime juice to clean and remove any odors. Rinse thoroughly and drain.
Besides pork intestines, you can also use large intestines for this dish. If using large intestines, be sure to clean both the inside and outside thoroughly. Because large intestines are slimier, in addition to salt, you can use flour or cornstarch to scrub them clean before rinsing.
Boil a pot of water, add the remaining ginger, and when the water is boiling, blanch the intestines for about 30 seconds. Remove and immediately submerge in ice water with a little lime juice.
Blanching helps the intestines cook quickly and prevents toughness, while soaking in ice water with lime makes them whiter and crispier.
After soaking for 3-4 minutes, remove the intestines, drain, and slice into pieces about 2-3cm long. Place in a bowl.
Marinate the intestines with 1 teaspoon of fish sauce, 1/3 teaspoon of MSG, and 1/2 teaspoon of pepper. Mix well and let it sit for about 15 minutes to absorb the flavors.
Prepare Other Ingredients
Peel and finely chop the shallots and garlic.
Wash the tomatoes and cut into wedges.
Trim the roots from the green onions, wash, and cut into 2-3cm lengths.
Drain the pickled mustard greens, then rinse them briefly to reduce the sourness and saltiness. Let them drain.
If your pickled mustard greens are too sour, salty, or over-fermented, soak them in rice water, then rinse and drain. You can also add a bit of MSG to reduce the sour or salty taste effectively.
Stir-Fry the Pork Intestines with Pickled Mustard Greens
Heat 1 tablespoon of oil in a pan. When the oil is hot, add the minced garlic and stir-fry until fragrant, then add the marinated intestines. Stir-fry over high heat for about 2 minutes until the intestines are cooked through, then transfer them to a separate bowl. Do not overcook the intestines to avoid toughness.
Rinse the pan, dry it, and heat 2 more tablespoons of oil. Sauté the shallots until fragrant, then add the tomatoes and a pinch of salt to enhance their flavor and help them soften faster.
Stir-fry the tomatoes for about 1 minute, then add the pickled mustard greens and stir-fry over high heat. Season with oyster sauce and MSG to taste. If you prefer a tangier flavor, you can add 1 tablespoon of the pickled mustard greens' brine.
Once the mustard greens are softened and seasoned to taste, add the pork intestines along with the green onions and chilies (if desired). Stir-fry for another 15-20 seconds, then turn off the heat.
Transfer the stir-fried pork intestines with mustard greens to a plate and sprinkle with pepper to enhance the aroma.
Final Product Requirements
Stir-fried pork intestines with pickled mustard greens has a wonderfully fragrant aroma. The intestines are tender and crispy without being chewy, while the pickled greens offer a mild sourness and rich flavor. This dish is light and incredibly appetizing, making it perfect for cool or chilly weather.
