Photograph of the finished Lòng heo xào thơm

Vietnam · Lòng heo xào dứa

Lòng heo xào thơm

40 min Hands-on time + 20 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork intestines Pork intestines 2.8 lb
  • Photograph of Pineapple Pineapple 1.6 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub the pig's intestines with coarse salt, flour, and ginger, then rinse them several times to remove all the slime.
  2. 2 Blanch the pork intestines in boiling water with ginger for 3 minutes, then soak them in ice water to make them crispy.
  3. 3 Soaking the intestines in ice water immediately after blanching is the secret to making them crispy instead of chewy.
  4. 4 Cut the intestines into bite-sized pieces and let them drain completely.
  5. 5 Sauté the garlic and ginger, then add the chicken gizzards and stir-fry over the highest heat for 2 minutes.
  6. 6 Add pineapple and onion, stir-fry for 90 seconds, season with fish sauce, then sprinkle with chili, scallions, and pepper.
Start cooking