Stewed Pork Intestine Recipe
- 1 pound cleaned pork intestine
- 1/4 cup distilled vinegar
- About 1 quart chicken stock (optional)
- 1 medium onion, peeled and split in half
- 1 medium carrot, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 bay leaves
- 12 peppercorns
- Kosher salt
- Wash intestine in several changes of cold water. Soak bung in 1 quart water mixed with vinegar. Meanwhile, bring large pot of water to boil. Add intestine to pot and boil for 10 minutes. Drain intestine.
- Return to pot and add stock (or cold water) to cover. Add onions, carrot, celery, bay leaves, and peppercorns. Season liberally with salt. Bring to a boil over high heat and reduce to a simmer. Cook until intestines are tender, 1 1/2 to 2 hours. All to cool in pot until cool enough to handle. Remove from pot and drain.
- Slice on bias into slices about 1/3-inch thick. Serve as-is in noodle soups. Alternatively, heat large heavy skillet over medium high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Add sliced intesting and cook until lightly browned and crisp on both sides, about 1 minute. Season to taste with salt. Serve in tacos or eat on its own with a squeeze of lime.
pork intestine, distilled vinegar, chicken, onion, carrot, stalks celery, bay leaves, peppercorns, kosher salt
Taken from www.seriouseats.com/recipes/2010/11/how-to-prepare-bung-intestines-offal.html (may not work)