Wilderness Cooking Skill | Deep Fry Pig Intestine Crispy With Hot Chili Sauce Eating So Delicious.

pork intestines

🥗Healthier: chicken intestines

💰Cheaper: tofu

Tofu provides a vegetarian option, while chicken intestines are lower in fat.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce offers a similar umami flavor without fish.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

Clean the pork intestines thoroughly under running water.

Boil the intestines in salted water for 15-20 minutes until tender.

Drain and let the intestines cool before cutting into manageable pieces.

In a bowl, mix rice flour, cornstarch, garlic, salt, and black pepper.

Dredge the intestine pieces in the flour mixture until well coated.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Carefully add the coated intestines to the hot oil in batches.

Fry until golden brown and crispy, about 5-7 minutes.

Remove the fried intestines and drain on paper towels.

Season with lime leaves, chili flakes, and herbs while still hot.

Serve with a dipping sauce made from vinegar, fish sauce, and sugar.

Garnish with chopped green onions and coriander before serving.

Cooking Techniques

Spice Level:

Allergens