Chao Gan Er (Beijing Braised Pork Liver and Intestine)
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Description
The traditional breakfast most fiercely loved by 'Lao Beijing' (true local Beijingers). Despite the name 'Chao' (Stir-fry), it is actually a stew. Pork liver and intestines are braised in a soy broth with massive grated garlic. Thickened with starch into a 'slime-like, ultra-viscous' sludge. An intensely rich bowl.
Restaurants serving Chao Gan Er (Beijing Braised Pork Liver and Intestine)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork liver
- Pork large intestine
- Grated garlic(massive)
- Potato starch(massive)
- Soy sauce
- Dark soy
- Star anise
- Pork bone broth
Instructions
- [Authentic Recipe]
- (Ultimate Offal Wash) Wash pork large intestines repeatedly with salt and vinegar to perfectly zero odor. Pre-boil with star anise and cinnamon until tender, then chop into bite-sized pieces.
- Slice fresh pork liver and purge blood.
- (Viscous Broth) Boil pork bone broth (or water) with soy, dark soy (for color), and star anise to make a pitch-black soup.
- Add the boiled intestines and simmer.
- [The Ultimate Point]: Dump in a massive amount of starch slurry, thickening the entire soup until it resembles thick pancake batter.
- Once the sludge is boiling, drop in the raw liver (liver hardens if overcooked, so it goes last).
- Right before killing the heat, dump in massive 'grated garlic (Suan Ni)', trapping the violent garlic aroma inside the thick soup.
Learn more Spice, substitutes, tips
Key spices
Violent punch of grated garlic and star anise aroma、八角の香り
Substitutes at Japanese supermarkets
(Braise JP boiled pork offal and liver with massive starch and garlic)
Pairing
Meat Buns / You Tiao(Fried dough)
Trivia
[Trivia] The name 'Chao' (Stir-fry) is reportedly a remnant of how it was originally cooked. The pitch-black, sludgy appearance and intense offal odor make tourists recoil. However, slurping this on a freezing Beijing winter morning explodes energy from your core. It is the 'Soul of Beijing'.
Eating tips & etiquette
[Unique Eating] Do NOT use a spoon. The true Beijinger etiquette is to hold the bowl with both hands, rotate it, and slurp it loudly and directly from the rim ('SLURP!'). (It is so viscous that spoons/chopsticks are useless). Bite into piping hot meat buns (Baozi) while chugging this rich offal sludge.
Allergen
Pork, Soybeans, Wheat (Soy sauce)