Nine-Turn Pork Intestines (Jiuzhuan Dachang in Chinese, a classic Shandong/Lu cuisine)
Nine-Turn Pork Intestines is a revered signature dish of Lu cuisine with a long history, famous for its complex, layered flavors—sweet, sour, salty, fragrant, and slightly spicy—and tender-yet-chewy texture. The name “nine-turn” refers to its intricate preparation: fresh pork intestines undergo repeated cleaning to remove odor, are braised with aromatic spices, then stir-fried with a glossy sauce of rock sugar, vinegar, and soy sauce. The key craft lies in odor removal (via salt, flour, and wine) and sauce reduction (to coat the intestines evenly). It’s a centerpiece of high-end Lu cuisine banquets, balancing richness and freshness that delights adventurous food lovers.
Ingredients
Equipment
Method
- Deep clean pork intestines (Critical for odor removal): Turn intestines inside out using a chopstick (push one end of the intestine onto the chopstick, then pull the chopstick through to invert). Scrape off excess fat and mucus with a knife. Scrub thoroughly with 2 tablespoons salt and 2 tablespoons flour for 2 minutes, rinse with cold water. Repeat with remaining salt and flour, then add 1 tablespoon rice wine and scrub for 1 minute. Rinse until water runs clear. Cut intestines into 3-inch sections, tie each section into a loose knot (optional, for “turn” shape).
- Blanch intestines: Fill a large pot with cold water, add intestines, 2 slices ginger, 1 green onion knot, and 1 tablespoon rice wine. Bring to a boil, simmer for 5 minutes, then skim off gray foam. Transfer intestines to a colander, rinse with warm water, and pat dry.
- Braise intestines: Wrap star anise, cinnamon, cloves, Sichuan peppercorns, and tangerine peel (if using) in cheesecloth. Heat a casserole over medium heat, add 1 tablespoon oil, sauté remaining ginger and green onion knot for 30 seconds. Add blanched intestines, stir to coat. Pour in 4 cups hot water, add spice bag, light soy sauce, dark soy sauce, and rock sugar. Bring to a boil, then reduce heat to low, cover, and braise for 1.5 hours (or pressure cook for 30 minutes, natural release). The intestines should be tender but not mushy.
- Prepare glazing sauce: Remove braised intestines from the casserole (reserve 1/2 cup braising broth). Heat a wok over medium heat, add 2 tablespoons oil, then add rock sugar. Stir until sugar melts and turns amber (about 2 minutes, do not burn). Add minced garlic and five-spice powder, stir-fry for 30 seconds.
- Glaze intestines: Add braised intestines to the wok, toss to coat with caramelized sugar. Pour in rice vinegar, remaining rice wine, light soy sauce, dark soy sauce, and reserved braising broth. Bring to a simmer, cook for 5-8 minutes until sauce thickens and clings to the intestines.
- Serve: Drizzle with sesame oil, toss once more. Transfer to a serving plate, garnish with chopped green onions. Serve hot with steamed rice— the sweet-sour glaze pairs perfectly with grains.
Notes
– Odor removal tip: Inverting the intestines and scrubbing with salt/flour is essential—salt abrades mucus, flour absorbs impurities. Adding a handful of crushed garlic during scrubbing boosts deodorization.
– Tenderness control: Over-braising makes intestines fall apart; test with a fork— it should pierce easily but retain shape. For firmer texture, reduce braising time by 20 minutes.
– Flavor balance: The sauce should be sweet-sour with umami— adjust rice vinegar (more for tang) or rock sugar (more for sweetness) to taste. Add a pinch of chili flakes if you prefer spiciness.
– Time-saver: Use pre-cleaned pork intestines from Asian grocery stores to cut prep time by 40 minutes. Thaw frozen intestines completely before blanching.
– Leftovers: Store leftover intestines and sauce in an airtight container for up to 3 days. Reheat gently in a wok with 1 tablespoon water to prevent the sauce from drying out.
– Tenderness control: Over-braising makes intestines fall apart; test with a fork— it should pierce easily but retain shape. For firmer texture, reduce braising time by 20 minutes.
– Flavor balance: The sauce should be sweet-sour with umami— adjust rice vinegar (more for tang) or rock sugar (more for sweetness) to taste. Add a pinch of chili flakes if you prefer spiciness.
– Time-saver: Use pre-cleaned pork intestines from Asian grocery stores to cut prep time by 40 minutes. Thaw frozen intestines completely before blanching.
– Leftovers: Store leftover intestines and sauce in an airtight container for up to 3 days. Reheat gently in a wok with 1 tablespoon water to prevent the sauce from drying out.
