Description
A Hakka dish where prepped pork intestines are stir-fried with massive shredded ginger and Taiwanese condiments, finished with a massive pour of 'vinegar' for intense acidity.
Restaurants serving Ginger and Pork Intestine Stir-fry
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork intestines
- Massive shredded ginger
- White vinegar(or Cu Jing)
- Huangdou Jiang(Soybean paste)
- Chili
Instructions
- [Authentic Recipe]
- [Intestine Prep] Wash pork intestines repeatedly with salt and vinegar to completely remove odor, parboil briefly, and cut into bite-sized pieces.
- Julienne massive amounts of 'ginger' ultra-finely.
- Heat oil in a wok, stir-fry intestines on high until crispy, rendering pork fat.
- Add massive shredded ginger, garlic, and chilies for aroma.
- Add Hakka fermented seasoning 'Huangdou Jiang (soybean paste)' or soy sauce, and a little sugar.
- [Biggest Point] Right before turning off heat, dump a ladle of Taiwanese 'white vinegar (or intensely sour Cu Jing)' around the wok's edge, instantly raising a choking cloud of sour steam, coat everything and finish.
Learn more Spice, substitutes, tips
Key spices
Intense vinegar acidity and Ginger heat
Substitutes at Japanese supermarkets
Pork belly (if offal is disliked)
Pairing
White Rice or Taiwan Beer
Trivia
[Hardcore] The representative Hakka dish, a must-order at Hakka restaurants. Maximally embodies the Hakka traits of 'sour, aromatic, salty'. Taking a bite guarantees choking on the intense acid, but it becomes addictive.
Eating tips & etiquette
[Unique Eating] Chew the rubbery intestines while eating the acid-soaked shredded ginger together, neutralizing with rice so you don't choke!
Allergen
Pork, Soy, Wheat