Entree: China – Shandong – 九转大肠 ➤ Jiǔ zhuǎn dà cháng (Braised pork large intestines in a rich sweet-savory Shandong-style sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) pork large intestines, thoroughly cleaned and cut into 3–4 inch pieces
- 2 tbsp (30 g) coarse salt for rubbing during cleaning
- 1/2 cup (60 g) all-purpose flour for scrubbing
- 6 cups (1.4 L) water for initial blanching
- 1 tbsp (15 ml) vegetable oil
- 3 slices fresh ginger (about 0.5 oz / 15 g)
- 3 scallions, white parts separated from green tops (white parts chopped, greens reserved for garnish)
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 g) rock sugar or granulated sugar
- 1 tbsp (15 ml) Chinkiang (black) vinegar
- 1 piece star anise
- 1 small cinnamon stick (about 1.5 inch / 4 cm)
- 1 cup (240 ml) low-sodium chicken or water for braising, plus more as needed to barely cover
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- Garnish: chopped scallion greens and toasted sesame seeds (no measurement)

Instructions

1. Clean the intestines: Turn intestines inside out and rinse under cold running water. Rub thoroughly with coarse salt and the flour, scrubbing to remove mucus and odor, then rinse until water runs clear. Repeat if necessary. Soak in water with 2 tbsp (30 ml) white vinegar for 10 minutes, then rinse and drain.
2. Blanch: Bring 6 cups (1.4 L) water to a boil in a large pot. Add intestines and blanch 4–6 minutes to firm them; remove and rinse under cold water. Discard blanching water and rinse pot.
3. Sear aromatics: Heat oil in a clean heavy pot or wok over medium heat. Add ginger slices and the white parts of the scallions; stir-fry until aromatic, about 1 minute.
4. Build the braise: Add the blanched intestines to the pot and stir briefly. Pour in Shaoxing wine, light soy, dark soy, sugar, vinegar, star anise, cinnamon, and 1 cup (240 ml) water or stock—enough to just cover the intestines. Bring to a simmer.
5. Braise gently: Reduce heat to low, cover partially, and braise for 60–75 minutes, turning occasionally, until intestines are tender and flavors have concentrated. Add additional hot water if liquid reduces too quickly.
6. Reduce and glaze: Remove lid, increase heat to medium-high, and simmer until sauce is reduced to a glossy consistency. Stir in salt to taste.
7. Thicken (optional): If a thicker glaze is desired, stir the cornstarch slurry, then slowly add while stirring until sauce coats the intestines.
8. Finish and serve: Transfer intestines to a platter, spoon sauce over top, and garnish with chopped scallion greens and toasted sesame seeds. Serve hot with steamed rice.