Red Braised Chitterlings
Hong Shao Feichang (红烧肥肠) Tender braised pork chitterlings are simmered in a sweet and spicy aromatic sauce with a unique blend of spices like star anise, sand ginger, cassia bark, and fennel seeds. Red Braised Chitterlings are an iconic Chinese dish and quite popular in Sichuan. Unlike many northern versions of this dish, Sichuan-style Red Braised Chitterlings prioritize a clean, smooth flavor and a tender, almost melt-in-the-mouth quality. That means there should be no unpleasant flavors or odors from the Chitterlings and the texture shouldn’t be chewy or rubbery. The process presented in this recipe will guarantee that, though it will require quite a lot of preparation. The most important steps to achieve the perfect Red Braised Chitterlings are cleaning, washing, and boiling (steps 1 to 6), which are also the most time consuming. This is especially true for the very first step, cleaning the inside of the Intestines by ripping off the white fat and peeling away the membrane.
