Description
'Cui Gu' means cartilage. Specifically, the pork trachea (windpipe) sliced into rings and violently dry-fried on high heat with massive dried chilies, Sichuan pepper, and cumin until crispy. A deep-cut bar snack entirely dedicated to crunchy texture.
Restaurants serving Xiang La Cui Gu (Spicy Stir-fried Pork Cartilage)
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We are researching restaurants that serve this dish.
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 cartilage(trachea etc.)
- Dried chilies
- Sichuan peppercorn
- Cumin powder
- Garlic
- White sesame
- Soy sauce
Instructions
- [Authentic Recipe]
- Clean pork trachea (windpipe) or breast cartilage and slice into bite-sized rings.
- Parboil for 15-
- mins with scallion, ginger, and wine to remove odor and soften slightly.
- Dry completely, marinate with soy, salt, pepper, and a dash of starch.
- Heat oil in a wok, flash-fry (or heavy stir-fry) the cartilage until it turns golden and audibly 'pops' and crackles, then remove.
- Leave a little oil, slow-fry massive amounts of snipped dried red chilies, Sichuan pepper, garlic, and ginger to explode the aroma.
- Return the cartilage, dust heavily with cumin powder and white sesame, and toss violently on high heat.
Learn more Spice, substitutes, tips
Key spices
Intense cumin and charred chili aroma
Substitutes at Japanese supermarkets
Chicken keel cartilage (Yagen) (texture is very similar)
Pairing
High-proof Baijiu (Erguotou) / Beer
Trivia
[Trivia] The ultimate 'time-killing texture snack' for youths drinking endlessly at Chinese street stalls or cheap pubs. Also highly popular skewered and grilled (Kao Cui Gu).
Eating tips & etiquette
[Unique Eating] Contains zero tender meat. The entire point is enjoying the jaw-vibrating 'crunch and snap' of the hard cartilage, washing down the intense spices clinging to its surface with beer.
Allergen
Pork, Wheat, Soybeans, Sesame