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Best Easy Hunan Dry Pot Pork Intestines Recipe

Name: Best Easy Hunan Dry Pot Pork Intestines Recipe
Total time: 51 min
Yield: 180 g
Ingredients: pork intestines, cleaned 1.5 lbs; red bell pepper, sliced 1 pieces; celery stalks, sliced 2 pieces; small potato, sliced 1 pieces; dried red chilies 10 pieces; ginger, sliced 5 slices; garlic cloves, smashed 4 cloves; scallions, cut into 2-inch pieces 2 pieces; cooking oil 3 tbsp; Chinese cooking wine 2 tbsp; light soy sauce 2 tbsp; dark soy sauce 1 tbsp; Sichuan peppercorns 1 tsp; sugar 1 tsp; salt 1 tsp

Hunan dry pot pork intestines sizzle with chilies and aromatics in a bold, spicy stir-fry. A high protein, adventurous family dish with intense flavor.

Cook 51 min Difficulty HARD 315 kcal

#high protein #spicy #Hunan cuisine

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Ingredients

Main ingredients

pork intestines, cleaned 1.5 lbs
red bell pepper, sliced 1 pieces
celery stalks, sliced 2 pieces
small potato, sliced 1 pieces
dried red chilies 10 pieces
ginger, sliced 5 slices
garlic cloves, smashed 4 cloves
scallions, cut into 2-inch pieces 2 pieces
cooking oil 3 tbsp

Seasonings/Sauce

Chinese cooking wine 2 tbsp
light soy sauce 2 tbsp
dark soy sauce 1 tbsp
Sichuan peppercorns 1 tsp
sugar 1 tsp
salt 1 tsp

Nutrition summary

Carbohydrates 10 g 13%

Protein 24 g 30%

Fat 19 g 57%

Serving size 180g

Cooking steps

1

Bring a large pot of water to a boil. Add the pork intestines, 3 slices of ginger, and 2 tbsp Chinese cooking wine. Parboil for 10 minutes over medium-high heat, skimming any foam. Drain and rinse thoroughly.
2

Cut the rinsed intestines into 2-inch pieces. In a large wok, heat 2 tbsp oil over medium heat, and fry the pork intestines until slightly crisp and golden, about 8 minutes.
3

Push intestines to the side. Add the remaining oil. Stir-fry ginger, garlic, Sichuan peppercorns, and dried chilies on medium heat until aromatic, about 1–2 minutes.
4

Add potato slices and celery to the wok, cooking for 4 minutes until potatoes start to turn translucent, stirring frequently.
5

Return heat to high. Add red bell pepper and scallions, then pour in both soy sauces and sugar. Stir-fry everything together for 2–3 minutes to coat evenly.
6

Season with salt, toss to mix, and serve immediately in a shallow dry pot for sizzling effect.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is pork intestines, which uniquely define the hearty, savory base and chewy texture characteristic of authentic Hunan dry pot cuisine. Their intense flavor absorbs the bold aromatics and chilies for true regional taste.

Q. Which ingredient boosts the signature spice and aroma?

Dried red chilies and Sichuan peppercorns create the bold, numbing, and spicy profile. These aromatics, sautéed correctly, infuse the oil and dish with the authentic heat that Hunan dry pot is famous for.

Q. What is the most important cooking technique for success?

Properly parboiling the pork intestines with ginger and wine over medium-high heat is crucial for removing impurities and odor. Afterwards, dry-frying them until slightly crisp is key to great texture and reduces greasiness.

Q. How can I prevent overcooking or tough intestines?

Keep an eye on both the parboiling and stir-frying times. Overcooking can lead to tough, rubbery intestines, while undercooking may not fully tenderize them. Fry the intestines just until golden and avoid high heat for too long.

Q. What are the nutrition facts per serving?

Each 180g serving contains about 315 kcal, with 24g protein (30% of calories), 10g carbohydrates (13%), and 19g fat (57%). This makes it a high-protein, moderate-fat dish suitable for those seeking robust flavors and extra protein.

Best Easy Hunan Dry Pot Pork Intestines Recipe

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