Sizzling Pork Intestine and Pepper Skillet

If you’re looking for a dish that delivers a powerful punch of savory flavor and satisfying texture with minimal effort, you’ve come to the right place. This stir-fry is a fantastic introduction to the world of hearty, homestyle cooking, transforming humble ingredients into a truly memorable meal. The secret lies in using pre-braised pork intestines, which cuts down the prep time dramatically and ensures a tender, flavorful base. This entire dish comes together in under 30 minutes, making it a perfect weeknight adventure. It’s a simple, high-heat stir-fry that locks in the juices of the meat and keeps the vegetables wonderfully crisp. The flavor is deeply savory and aromatic, with a delightful textural contrast between the slightly crispy, chewy pork and the fresh crunch of bell peppers and onions. It’s surprisingly easy and a guaranteed way to impress anyone who loves bold, delicious food.

To get started on this culinary journey, you’ll need a handful of simple ingredients. The star of the show can be found at most Asian grocery stores, but don’t worry if you can’t find it—I’ve got some fantastic, easy-to-find alternatives for you!

Ingredients:

• Braised Pork Intestines: About 1 lb (or 450g), pre-cooked. You’ll find this in the refrigerated or frozen section of an Asian supermarket. It’s been cleaned and slow-cooked until tender, making your job incredibly easy.
  • Easy Substitutions: If pork intestine isn’t available or to your liking, this recipe works beautifully with other rich, flavorful proteins. Try it with 1 lb of braised pork belly (cut into cubes), thick-cut smoked bacon (diced), or even a flavorful smoked sausage like Andouille or Kielbasa, sliced into coins.
• Mixed Bell Peppers: 2 medium peppers, a mix of colors like red and green looks beautiful.
• Onion: 1 medium yellow or white onion.
• Peanut Oil: 2 tablespoons. You can substitute with any high-smoke-point oil like canola, grapeseed, or vegetable oil.
• Dry Pot Sauce (Gan Guo Jiang): 2 generous tablespoons. This is a savory, often spicy, and aromatic paste that forms the flavor backbone of the dish. You can find it in jars at Asian markets.
  • Easy Substitutions: If you can’t find Dry Pot Sauce, you can create a similar flavor profile by mixing 1.5 tablespoons of a spicy chili bean sauce (Doubanjiang) with 1 tablespoon of oyster sauce or hoisin sauce for a touch of sweetness. A spicy black bean garlic sauce also works wonders.
• Scallions: 2 stalks, finely chopped for garnish.

Now for the fun part! This stir-fry comes together in a flash, so make sure you have all your ingredients prepped and ready to go before you turn on the heat. This technique is all about speed and high temperatures.

Instructions:

1. Prep Your Ingredients: If your braised pork intestines came in large pieces, slice them into bite-sized rings or chunks, about 1/2-inch thick. Pat them dry with a paper towel—this will help them get nice and crispy in the pan. Core and seed the bell peppers and cut them into 1-inch squares. Peel the onion and cut it into similar-sized pieces.
2. Sear the Pork: Place a large skillet or wok over medium-high heat. Add the peanut oil and let it get hot until it shimmers. Carefully add the sliced pork intestines to the pan in a single layer.
3. Get it Crispy: Let the pieces cook without moving them for a minute or two, then begin to stir-fry. Continue cooking for about 4-5 minutes, tossing occasionally, until they are heated through and the edges are beautifully golden brown and slightly crispy. This step builds incredible texture.
4. Add the Peppers: Add the chopped bell peppers to the skillet. Stir-fry everything together for about 2 minutes. You want the peppers to become vibrant and slightly tender, but still retain a good crunch.
5. Sauce it Up: Spoon the Dry Pot Sauce directly into the pan. Immediately start stir-frying on high heat, tossing everything constantly to ensure every piece of pork and pepper is evenly coated in the fragrant sauce. This should only take about 30 seconds.
6. Finish with Onions: Add the chopped onions to the skillet. Continue to stir-fry on high heat for another 1-2 minutes, just until the onions have softened slightly but still have a bit of a bite. You don’t want them to become mushy.
7. Serve and Enjoy: Turn off the heat, transfer the stir-fry to a serving dish, and sprinkle with freshly chopped scallions. This dish is best served immediately with a side of steamed rice to soak up all that incredible sauce.

The moment you take your first bite, you’ll understand why this dish is so special. The pork is a delight—rich and savory, with satisfyingly crispy edges and a tender chew. The peppers and onions provide a burst of freshness and sweetness that cuts through the richness beautifully, while the Dry Pot Sauce ties everything together with its complex, aromatic, and slightly spicy notes. It’s a symphony of flavors and textures that feels both comforting and exciting. This recipe is proof that you don’t need a long list of ingredients or complicated steps to create a truly spectacular meal. I hope you give this Sizzling Pork Intestine and Pepper Skillet a try—it might just become your new favorite go-to for a quick, flavor-packed dinner. If you make it, especially with any of the substitutions, I’d love to hear how it turned out in the comments below