Ingredients with Measurements:
- 1 lb pork intestines, cleaned and cut into 2-inch pieces
- 1/2 cup red pepper paste
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a bowl, mix together red pepper paste, soy sauce, rice wine, honey, sesame oil, garlic, ginger, and black pepper.
2. Add pork intestines to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork intestines onto skewers, leaving a little space between each piece.
5. Grill skewers for 3-4 minutes on each side, or until cooked through and slightly charred.
6. Remove skewers from grill and sprinkle with chopped scallions and cilantro.
7. Serve with lime wedges on the side.
Time:
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 23g
Sodium: 1250mg
Substitutions for ingredients:
- Pork intestines can be substituted with chicken or beef intestines.
- Red pepper paste can be substituted with gochujang or harissa paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice wine can be substituted with dry sherry or white wine.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Scallions and cilantro can be substituted with parsley or basil.
Variations:
- Add sliced onions or bell peppers to the skewers.
- Serve with a side of steamed rice or grilled vegetables.
- Use the same marinade for chicken wings or beef skewers.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Clean pork intestines thoroughly by rinsing them with cold water and scraping off any excess fat or debris.
- Make sure the grill or grill pan is hot before adding the skewers to get a nice char on the pork intestines.
- Serve with lime wedges to add a fresh citrus flavor to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange skewers on a platter and garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Steamed rice or grilled vegetables
Troubleshooting advice:
- If the pork intestines are tough, marinate them for a longer period of time or cook them for a few minutes longer on the grill.
- If the marinade is too spicy, add more honey or soy sauce to balance out the flavors.
Food safety advice:
- Make sure pork intestines are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Wash hands and utensils thoroughly after handling raw pork intestines.
Food history:
Grilled pork intestines are a popular street food in many Asian countries, including Korea and the Philippines.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Korean