
Braised Pork Intestine with Pickles

Pork intestine, a cherished delicacy among food enthusiasts, offers a bold aroma that intrigues some and delights others. We start by gently slow-cooking the intestines until perfectly tender, before expertly frying them with crisp Sichuan pickled mustard. The dish is then brought to life with a carefully balanced blend of Sichuan bean paste, light soy sauce, and a dash of vinegar, delivering a rich, nuanced flavour with a subtle kick. Perfectly paired with a cold pint, this dish promises a bold and satisfying taste experience you won’t forget.
£12.50
Unit price perWe never directly add any artificial additives or preservatives to our food. However, some kitchen cupboard staples we use may contain additives in their sub-ingredients (for example, the vinegar in our Mongolian Lamb Stir-fry, which contains Barley Extract).
How to Cook
Nutrition Facts