Dry-Fried Pork Intestine

干煸肥肠

Dry-Fried Pork Intestine — a Sichuan Chinese recipe made with pork large intestine, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• pork large intestine (pre-cleaned, blanched)
• Sichuan peppercorn
• fermented black beans (rinsed, lightly mashed)
• light soy sauce
• ginger (thin matchsticks)

Instructions

1. Pat dry the blanched pork intestine thoroughly with paper towels — moisture is the enemy of dry-frying.
2. Heat wok over medium-high heat until a wisp of smoke rises, then add 1 tbsp neutral oil. Swirl to coat.
3. Add pork intestine in a single layer. Let sit undisturbed 1 minute to sear — resist stirring!
4. Stir-fry 3 minutes until deeply browned and slightly shriveled. Push to side, add Sichuan peppercorns and fermented black beans to center — toast 20 seconds until fragrant.
5. Return intestine to center. Add light soy sauce and ginger. Stir-fry 2 more minutes until sauce coats evenly and intestine develops a leathery sheen.