Long Heo Xao Dua Chua (Pork Intestine with Pickled Greens), Made with Monk Fruit Sweetener
Vietnamese dishesStir FriesNationwide5 to 7 minutes blanching the intestine, about 12 minutes stir frying in total
Pork intestine stir fried with pickled mustard greens lives or dies on whether the intestine is crunchy or rubbery. The sourness of the greens works with the mild richness of the intestine, and tomato adds red color and a little natural sweetness. The hardest step is the cleaning, since intestine that is not scrubbed properly overwhelms the whole dish.
Blanch the intestine just until cooked and drop it straight into cold water, which is the step that decides the crunch. Stir fry the intestine and the pickled greens separately, then bring them together, because cooking them together from the start leaves the intestine tough and the greens limp.
This batch weighs about 722g, at roughly 92 calories per 100g.
Method
Soak 300g pork intestine in salted water with vinegar or white rice wine and rub it well to remove the slime. Scrub again with salt, rinse with clean water and drain.
Soak 200g pickled mustard greens in lightly salted water for a few minutes to draw out some of the salt, rinse and squeeze dry. Cut the tomato into wedges, cut 10g spring onion into 3 to 4cm lengths and bruise the ginger.
Bring about 200ml water to a boil with a few slices of ginger and the spring onion roots, then blanch the intestine for 5 to 7 minutes with 1 tablespoon white rice wine.
As soon as the intestine is cooked, lift it into a basin of cold water, rinse and cut into bite sized lengths.
Heat a pan with 1 tablespoon cooking oil, fry the minced garlic until fragrant, then stir fry the intestine for 5 to 7 minutes until firm and transfer to a plate.
Return the pan to the heat with 2 tablespoons cooking oil, cook the tomato for 2 to 3 minutes until soft, then add the pickled greens and stir until they firm up.
Season with 1 tablespoon fish sauce, 1/2 teaspoon salt, 1/3 teaspoon MSG and 1/2 teaspoon kOBE Monk Fruit Blend, and stir through.
Return the intestine to the pan, stir for another 2 to 3 minutes to take on the seasoning, turn off the heat and scatter over the spring onion.
Tips
Choose small, thick walled intestine with a pinkish white color, and a gentle squeeze that releases a milky liquid means it is fresh.
The blanching water needs to be at a rolling boil before the intestine goes in, since cool water draws out the juices and toughens it.
If the pickled greens are very sour, rinse them once more, which softens the dish without extra seasoning.
kOBE Monk Fruit Blend dissolves slowly, so add it while there is still sauce in the pan and stir for another half minute.
Keep the heat high and the stirring quick, because low heat draws water out of the greens and makes the dish soggy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.