Stewed Pork Intestine

• Gluten free
• Paleo

• Meat

  • 1 lb Pork intestine

• Produce

  • 2 Bay leaves
  • 1 Carrot, medium
  • 2 stalks Celery
  • 1 Onion, medium

• Canned Goods

  • 1 qt Chicken stock

• Baking & Spices

  • 1 Kosher salt
  • 12 Peppercorns

• Oils & Vinegars

  • 1/4 cup Distilled vinegar

Found on seriouseats.com

Description

Ingredients

• 1 pound cleaned pork intestine
• 1/4 cup distilled vinegar
• About 1 quart chicken stock (optional)
• 1 medium onion, peeled and split in half
• 1 medium carrot, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• 2 bay leaves
• 12 peppercorns
• Kosher salt

Directions

• 1. Wash intestine in several changes of cold water. Soak bung in 1 quart water mixed with vinegar. Meanwhile, bring large pot of water to boil. Add intestine to pot and boil for 10 minutes. Drain intestine. 2. Return to pot and add stock (or cold water) to cover. Add onions, carrot, celery, bay leaves, and peppercorns. Season liberally with salt. Bring to a boil over high heat and reduce to a simmer. Cook until intestines are tender, 1 1/2 to 2 hours. All to cool in pot until cool enough to handle. Remove from pot and drain. 3. Slice on bias into slices about 1/3-inch thick. Serve as-is in noodle soups. Alternatively, heat large heavy skillet over medium high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Add sliced intesting and cook until lightly browned and crisp on both sides, about 1 minute. Season to taste with salt. Serve in tacos or eat on its own with a squeeze of lime.