Tender Pork Intestine Plum Tomato Stew

Embarking on a culinary adventure doesn’t always require hours in the kitchen or complex techniques. This recipe for Tender Pork Intestine Stewed with Plum and Tomato is a testament to that, offering a surprisingly simple yet deeply satisfying dish that sings with a unique balance of savory, tangy, and subtly sweet notes. With an estimated cooking time of about an hour, its “easy” difficulty rating makes it accessible even for novice cooks. The magic lies in its straightforward process – a quick blanch and pressure cook for tenderness, followed by a gentle simmer with the star flavor contributors: preserved plums and fresh tomatoes. This slow union allows the intestine to absorb the bright, fruity acidity of the plums and the fresh zest of the tomatoes, creating a delightful original flavor profile that is both comforting and invigorating without any heavy spices. It’s a perfect introduction to exploring more traditional flavors with an approachable method.

To bring this delicious stew to your table, gather these readily available ingredients:

• Pork Intestine: About 1 pound (approx. 500g). It’s crucial to select fresh intestine and clean it thoroughly. Look for it at your local butcher or Asian markets. For those unfamiliar, it’s the lower part of the pig’s small intestine.
• Preserved Plums: Around 6-8 pieces. These are usually found in Asian grocery stores, often in jars or vacuum-sealed packs. They are dried, salted, and sweetened plums that impart a unique sweet-sour flavor. If you can’t find them, you can try a combination of a tablespoon of tamarind paste and a teaspoon of brown sugar, though the authentic flavor will differ.
• Tomato: 2 medium-sized, ripe tomatoes.
• White Pepper Powder: A pinch, to taste. This adds a gentle warmth without the visual specks of black pepper. You can use black pepper if white pepper is unavailable.
• Water: Sufficient for boiling and simmering.

Before we dive into the cooking, let’s get those preserved plums ready.

Preparation Steps:

1. Preparing the Pork Intestine: Begin by rinsing the pork intestine under cold running water. Place it in a pot and cover with cold water. Bring to a boil over high heat to briefly blanch the intestine. This helps to remove any impurities and prepare it for the main cooking process. After blanching, drain and rinse the intestine thoroughly under cool water.
   

2. Pressure Cooking the Intestine: Transfer the cleaned pork intestine into a pressure cooker. Add enough fresh water to generously cover the intestine. Secure the lid of the pressure cooker.
   

3. Tenderizing: Place the pressure cooker over high heat and cook for about 10 minutes once it reaches pressure. This step is key to ensuring the intestine becomes wonderfully tender.
   

4. Mashing the Plums: While the intestine is pressure cooking, take your preserved plums and place them in a small bowl. Mash them with the back of a spoon or a fork until they are broken down. This will help release their flavorful juices and aroma.
   

5. Prepping the Tomatoes: Wash the tomatoes thoroughly and cut them into bite-sized wedges or chunks.
   

6. Draining and Slicing Intestine: Once the pressure cooking time is up, carefully release the pressure according to your pressure cooker’s instructions. Remove the tender pork intestine from the cooker and let it cool slightly. Slice it into bite-sized pieces.
   

7. Starting the Stew: Pour the reserved cooking liquid from the pressure cooker into a Dutch oven or a heavy-bottomed pot (an enamel pot is ideal, as suggested by the original recipe’s image tag). Bring this liquid to a rolling boil over high heat.
   

8. Infusing Plum Flavor: Add the mashed preserved plums to the boiling liquid. Let this simmer for about 5 minutes, allowing the rich, tangy flavor of the plums to infuse into the broth.
   

9. Adding Pork Intestine: Gently add the sliced, pre-cooked pork intestine into the pot with the plum-infused broth.
   

10. Incorporating Tomatoes: Now, add the chopped tomatoes to the pot alongside the intestine and plums.
    

11. Final Simmer and Seasoning: Bring the stew back to a boil over high heat, then reduce to a simmer. Cook for another 2-3 minutes, just until the tomatoes have softened slightly and all the flavors have melded beautifully. Just before serving, stir in a pinch of white pepper powder for a subtle warmth.
    

12. The Finished Dish: Behold your creation!
    

13. A Closer Look: Ready to be savored.
    

This Plum Tomato Pork Intestine Stew is a revelation. The texture of the intestine is incredibly tender, yielding effortlessly with each bite. The initial sourness of the preserved plums transforms into a complex sweet-and-sour note that beautifully cuts through the richness of the pork. The tomatoes add a burst of freshness and acidity, creating a harmonious interplay of flavors. This dish is best enjoyed hot, perhaps with a side of steamed rice to soak up the delicious broth, or simply savored on its own.

I encourage you to give this recipe a try! It’s a wonderful way to explore a dish that’s both comforting and delightfully different. Don’t hesitate to share your experience, any tips you discovered, or how you adapted it in the comments below. Happy cooking!