Clean and sweet with a hint of refreshing spiciness, the aroma of chili oil is irresistibly inviting.
This is an excellent appetizer to go with drinks—tender white cubes of pork tripe are coated in a glossy layer of chili oil, set off by vibrant green scallions and garlic, with the crunchy texture of peeled peanuts that will truly whet your appetite!
Ingredients
Main Ingredients
1 whole fresh pork stomach (about 1 lb)
Additional Ingredients
Peanuts, to taste
Seasonings
10 g (about 2 teaspoons) dark soy sauce
10 g (about 2 teaspoons) vinegar
5 g (about 1 teaspoon) sugar
Salt to taste
Chili oil, high-proof baijiu (Chinese liquor), scallion, ginger, and garlic - each to taste
a small pinch of Sichuan peppercorns
1 star anise
Red soy sauce is a type of soy sauce made by simmering regular soy sauce with a small amount of rock sugar, Sichuan peppercorns, star anise, licorice root, amomum villosum, and cinnamon, resulting in a rich, flavorful sauce.
Chili oil is made by pouring oil heated to about 70% of its smoking point over dried chili flakes, then stirring and letting it steep to infuse the flavor; this is also known as red oil.
Instructions
Instructions
To remove the gamey smell from pork tripe
Step 1: Clean the pork tripe thoroughly, place it in a pot of cold water and bring to a boil, add some scallion, ginger, and high-proof baijiu (Chinese liquor), and cook for 2 minutes to remove any gamey odor.
*Remove the white fat from both the inside and outside of the raw pork tripe, then scrub it with vinegar and salt until the surface is shiny and clean; at this point, you can also add a little baking soda to scrub with, but be sure to wear gloves to avoid skin irritation.
Boil the pork stomach until tender.
Step 2: Remove the pork belly from the pot, bring fresh water to a boil in a pressure cooker, add scallions, ginger, Sichuan peppercorns, and star anise to taste, then pour in some high-proof baijiu, add the pork belly, bring to a boil, cover with the pressure valve, cook for 25 minutes, then turn off the heat, remove the pork belly, and let it cool (Image 2).
*Pork tripe has a strong odor, so it must be treated twice, and both times use baijiu (Chinese liquor) along with scallions and ginger to completely eliminate the smell!
Seasonings: 2 tablespoons chili oil, 1 tablespoon sesame oil, 2 teaspoons soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon rice vinegar, 1 teaspoon Sichuan peppercorn powder, 1 tablespoon toasted sesame seeds, 2 cloves garlic (minced), 1 tablespoon chopped scallions
Step 3: Mash the garlic into a paste and set aside. Cut the pork tripe into 1.5 cm (about 1/2 inch) pieces (Image 3), add vinegar and sugar (Image 4), then add soy sauce and the sliced scallion segments (Image 5). Next, add the mashed garlic (Image 6), and finally add chili oil (Image 7). Mix everything well and serve (Image 8).
When making the garlic paste, add a bit of salt, but since the soy sauce is also salty, be careful with additional salt—taste first before deciding whether to add more.
