pickled cabbage and fat sausage recipe

How to Make Pickled Cabbage and Pork Intestine: A Comprehensive Guide

Pickled cabbage and pork intestine is a beloved dish known for its rich, tangy flavor and tender texture. Here’s a detailed guide to crafting this culinary delight.

Step 1: Prepare the Ingredients

Soak 500g of pork intestine in salted water for 2 hours, then clean thoroughly inside out to remove any odor. Cut into 3cm segments. For the pickled cabbage, rinse 300g of fermented cabbage under running water and squeeze out excess brine; slice into thin strips. Prepare aromatics: 3 garlic cloves (smashed), 1 ginger slice, 2 dried chilies, and 1 scallion (chopped).

Step 2: Cook the Intestine

Boil the intestine segments in water with 1 tbsp vinegar and 1 sliced ginger for 5 minutes. Drain and rinse under cold water. Heat 2 tbsp oil in a wok, stir-fry the intestine over medium heat until slightly golden, then set aside.

Step 3: Stir-fry and Simmer

In the same wok, sauté garlic, ginger, and chilies until fragrant. Add the pickled cabbage, stir-fry for 2 minutes to enhance its sourness. Return the intestine to the wok, pour in 200ml water, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a boil, then reduce heat and simmer for 20 minutes until the intestine is tender and the sauce thickens.

Step 4: Serve

Garnish with chopped scallions and a drizzle of sesame oil. This dish pairs perfectly with steamed rice or noodles, offering a harmonious blend of sour, spicy, and savory notes. Enjoy the authentic flavors of home-style cooking!