frying large intestine with pickled cabbage

How to Make Stir-Fried Sour Cabbage with Pork Intestines

Stir-fried sour cabbage with pork intestines is a savory and tangy Chinese dish that balances rich flavors with a crunchy texture. Here’s a simple guide to making it at home.

Ingredients: 300g pork intestines, 400g sour cabbage (sauerkraut), 2 garlic cloves, 1 ginger slice, 1 dried chili, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, and vegetable oil.

Steps:

1. Prep the intestines: Rinse intestines thoroughly, rub with salt and flour to remove odor, then boil for 10 minutes until tender. Cut into 3cm pieces.

2. Soak the sour cabbage: Rinse under cold water to reduce saltiness, then squeeze dry and shred.

3. St-fry: Heat oil in a wok, stir-fry garlic, ginger, and chili until fragrant. Add intestines, stir-fry for 2 minutes, then pour in cooking wine and soy sauce.

4. Combine: Add sour cabbage, stir-fry for 3-4 minutes until softened. Adjust with sugar to balance the sourness.

5. Finish: Serve hot with a sprinkle of sesame oil if desired.

This dish pairs perfectly with steamed rice, offering a delightful mix of umami, sourness, and crunch. Enjoy!