Ingredients with Measurements:
- 1 pound pork intestines, cleaned and trimmed
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, vinegar, brown sugar, garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper, and vegetable oil.
2. Add the cleaned and trimmed pork intestines to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread the pork intestines onto skewers, making sure to stretch them out as much as possible.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the pork intestines are cooked through and slightly charred.
6. Remove from the grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 22g
- Carbohydrates: 12g
- Protein: 24g
Substitutions for ingredients:
- Pork intestines can be substituted with chicken or beef intestines.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Paprika can be substituted with smoked paprika or chili powder.
- Cayenne pepper can be substituted with red pepper flakes or hot sauce.
Variations:
- Add chopped fresh herbs, such as cilantro or parsley, to the marinade for added flavor.
- Serve with a side of grilled vegetables or rice.
Tips and tricks:
- Make sure to clean and trim the pork intestines thoroughly before marinating.
- Stretch out the pork intestines as much as possible on the skewers to ensure even cooking.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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 on the grill until heated through.
Presentation ideas:
- Serve on a platter with a side of grilled vegetables and a squeeze of fresh lime juice.
Garnishes:
- Garnish with chopped fresh herbs, such as cilantro or parsley.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Rice or quinoa
Troubleshooting advice:
- If the pork intestines are not cooked through, continue grilling for an additional 2-3 minutes.
Food safety advice:
- Make sure to clean and trim the pork intestines thoroughly before marinating.
- Use a meat thermometer to ensure the pork intestines have reached an internal temperature of 160°F before serving.
Food history:
- Grilled pork intestines are a popular street food in many parts of the world, including the Philippines and Mexico.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean