Stewed Pork Intestine Over Wu-Ching Burner Recipe

Name: Stewed Pork Intestine Over Wu-Ching Burner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pork intestine; 5 ounces duck blood curd; 1 each cabbage sour; 2 each red chili peppers; 1 each garlic cloves; 3 tablespoons vegetable oil; 3 each ginger slices; 5 slices garlic; 1 tablespoon chili nam yuey; 1 teaspoon peppercorns; 1 teaspoon salt; 1/2 cup stock; 1 tablespoon cornstarch mix with water to form a paste; 2 teaspoons sesame oil

Servings: persons

1 each pork intestine
5 ounces duck blood curd
1 each cabbage sour
2 each red chili peppers
1 each garlic cloves
3 tablespoons vegetable oil
3 each ginger slices
5 slices garlic
1 tablespoon chili nam yuey
1 teaspoon peppercorns
1 teaspoon salt
1/2 cup stock
1 tablespoon cornstarch mix with water to form a paste
2 teaspoons sesame oil

1
Rinse the pork intestine.
2
Rub with salt to clean.
3
Rinse again.
4
Cut duck blood curd and sour cabbage into 1 inch cubes.
5
Section the chilies and the garlic cloves.
6
Cook the intestine in boiling water for a while.
7
Cut into 1 inch long sections.
8
Put it in a small pot with duck blood curd and sour cabbage.
9
Heat oil in a wok.
10
Stir-fry ginger, garlic, and Chili Nam Yuey.
11
Add chilies, peppercorns, salt, sugar, and soup stock.
12
Bring to a boil.
13
Add cornstarch paste.
14
Pour it into the small pot.
15
Add garlic cloves and simmer for 40 minutes.
16
Serve over the Wu-Ching burner.
17
Drip some sesame oil on top before eating.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each pork intestine, 5 ounces duck blood curd, 1 each cabbage sour, 2 each red chili peppers, and more.

Yes, Stewed Pork Intestine Over Wu-Ching Burner falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stewed Pork Intestine Over Wu-Ching Burner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions