top of page

Pig Intestine and Organs Congee

Win Elements

Updated: Dec 15, 2024



Ingredients:

For the congee base:

  • Sliced Pork: 100g

    • Adds protein and flavor to the congee.

  • Pork Liver: 100g

    • Provides a creamy texture and rich flavor. Liver is high in iron and other nutrients.

  • Pig Intestine: 100g

    • Adds a chewy texture and richness to the dish.

  • Pig Stomach: 100g (or ½ a piece)

    • Adds a slight crunch and flavor from the stomach lining.

  • Rice for Congee: 1 cup (you’ll need 8 cups of water)

    • When boiled, the starch in rice gelatinizes, creating a creamy porridge.

  • Shallot: 1 piece, thinly sliced

    • Adds a mild, sweet onion-like flavor.

  • Ginger: A few slices and some shredded ginger

    • Enhances aroma and helps reduce any strong meat flavors.

  • Fried Dough Stick (Youtiao): 1 piece

    • A crispy element to contrast the creamy congee.

  • Fried Peanuts: A handful

    • Adds crunch and nuttiness.

  • Cilantro (Optional): A few sprigs

    • For garnish, adds a fresh herbal flavor.

Seasoning:

  • White Pepper: A pinch

    • Adds mild heat.

  • Salt: ½ teaspoon

    • Enhances flavor and balances the dish.

  • Chicken Powder: 1 teaspoon (optional)

    • Adds umami to enhance overall flavor.

  • Sesame Oil: A drizzle

    • Adds a nutty, aromatic finish.

Instructions:

Step 1: Clean and Prepare the Ingredients

  1. Clean and Slice Pork and Pork Liver

    • Why: Washing the pork helps remove surface impurities. Slicing it thinly allows the meat to cook evenly and quickly.

    • Method: Rinse the sliced pork under cold water and set aside. For the liver, after cleaning, sprinkle a little cornstarch and rub gently—this helps remove any unwanted odors from the liver. Set the liver aside as well.

  2. Prepare Pig Intestines and Stomach

    • Cleaning the Intestines:

      • Why: The intestines contain fat and membranes that can make them taste unpleasant if not cleaned properly.

      • Method: Slit the intestines open lengthwise, remove the fatty membrane, and scrape away any inner linings. Wash thoroughly under running water.

    • Cleaning Pig Stomach:

      • Why: Stomach contains a lot of fibrous tissues that need to be washed thoroughly to avoid a chewy texture.

      • Method: After cleaning, slice the stomach into thin strips. This allows it to soften more easily during cooking.

Step 2: Blanch the Organs (Pig Stomach and Intestines)

  1. Blanching in Hot Water:

    • Why: Blanching removes impurities and reduces any off-flavors from the offal (organs). This step tightens the surface proteins, reducing any strong smell.

    • Method: Bring a pot of water to a boil and briefly blanch the intestines and stomach. You can add a little cornstarch to the water, which helps absorb any residual impurities. Remove and rinse under cold water.

Step 3: Simmer the Pig Stomach and Intestines

  1. Slow Cooking the Organs:

    • Why: Offal requires a long, gentle cooking process to soften the tough connective tissue (collagen), turning it into a more tender, gelatinous texture.

    • Method: In a deep pot, add enough water to cover the pig stomach and intestines. Simmer on low heat for about 1 hour, until the organs are tender. Then remove, slice the intestines into small pieces and the stomach into thin strips.

Step 4: Fry the Youtiao (Fried Dough Stick)

  1. Frying the Youtiao:

    • Why: Frying the dough stick adds a crispy texture, contrasting with the smooth congee.

    • Method: Heat oil to around 120°C (248°F). Slice the youtiao into small pieces and fry for about 30 seconds until crispy. Drain on paper towels to remove excess oil.

Step 5: Cook the Congee Base

  1. Cook the Rice with Water:

    • Why: When rice is cooked with a lot of water, the starch granules in the rice burst and gelatinize, creating the creamy consistency that is characteristic of congee.

    • Method: Wash 1 cup of rice under cold water to remove excess surface starch. In a deep pot, add 8 cups of water and bring to a boil. Add the rice, lower the heat, and simmer gently for about 1 hour, stirring occasionally to prevent sticking. The rice should break down completely into a porridge-like consistency.

Step 6: Combine Ingredients

  1. Add the Cooked Meat and Organs:

    • Why: Adding the pork slices, liver, and cooked organs to the congee allows the flavors to infuse while keeping their textures intact.

    • Method: Add the sliced pork, liver, and the pre-cooked intestines and stomach strips to the congee. Simmer for an additional 10 minutes until the pork is fully cooked.

  2. Season the Congee:

    • Why: Seasoning brings out the natural flavors of the meat and congee. White pepper adds a mild spiciness, and sesame oil adds depth of flavor.

    • Method: Add ½ teaspoon of salt, a pinch of white pepper, and 1 teaspoon of chicken powder (optional). Drizzle sesame oil over the top for a rich, nutty flavor. Taste and adjust the seasoning as necessary.

Step 7: Garnish and Serve

  1. Final Touches:

    • Why: Adding garnishes like fried youtiao, peanuts, and fresh herbs adds texture and freshness to the dish.

    • Method: Before serving, top each bowl with crispy fried youtiao, a handful of fried peanuts, and a sprinkle of chopped cilantro. Serve hot.

Key Tips:

  • Stir frequently during cooking: This prevents the rice from sticking to the bottom of the pot and helps create a smooth, even texture.

  • Use low heat for slow cooking: Cooking the pig stomach and intestines slowly breaks down the tough connective tissue, making them tender without overcooking.

  • Adjust water as needed: If the congee becomes too thick, add more water in small amounts to achieve your desired consistency.

1 view0 comments

Recent Posts

See All

Comentários

Avaliado com 0 de 5 estrelas.
Ainda sem avaliações

Adicione uma avaliação
Ban Phones with Safe Pouch (4).png
bottom of page