Pork Intestines Braised With Pig's Ears, Palm Sugar, Cinnamon, and Anise Star
Our braised pork intestines make for a unique, inexpensive, and adventurous meal!
Ingredients
- 2 pods Palm sugar
- 10 leaves Lime tree leaf
- 1 lb Pork intestine
- 2 Pig's ears
- 3 Anise star
- 2 sticks Cinnamon
- 2 stalks Lemongrass
- ¼ cup Soy sauce
- 1 tbsp Fish sauce
- ½ tsp MSG
- ½ tbsp Salt
- ¼ cup Water
Instructions
- Wash lime tree leaves and set aside
- Cut lemongrass stalks into 2-3-inch pieces
- Rinse pork intestines and pig's ears under cold water, then set aside
- Fill half a large pot with water and set to boil over medium heat
- Add pork intestines, pig's ears, lime tree leaves, lemongrass, and salt to the pot with water before it boils. Allow everything to boil for 10 minutes
- Discard the hot water along with the lime tree leaves and lemongrass, keeping the intestines and ears in the pot
- Rinse the intestines and ears well under cold water
- Heat 1/4 cup of water in a medium-sized pot over medium-high heat, then add palm sugar to the pot and stir
- Continue to stir the palm sugar pods vigorously with a spoon or spatula until the pods break up and the sugar begins to melt
- Add anise star and cinnamon sticks to the pot and continue to stir everything together
- Add soy sauce and stir
- Add fish sauce and stir
- Add MSG and stir
- Add pork intestines and pig's ears and stir everything together, so that the sauce coats the intestines and ears evenly
- Braise the intestines and ears over medium-low heat, stirring continuously, for 30 minutes
- Remove the pork intestines and pig's ears from the pot and chop into small, 1-inch bits
- Serve with steamed rice, fresh vegetables, and
spicy Cambodian dipping sauce .
Tried this recipe?Let us know how it was!