Ingredients with Measurements:
- 1 pound pork intestine, cleaned and boiled
- 1 cup cooked rice
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/4 cup chopped garlic
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
Step-by-step instructions:
1. In a pan, sauté garlic and onions in vegetable oil until fragrant.
2. Add diced carrots and bell peppers and cook until tender.
3. Add cooked rice and mix well with the vegetables.
4. Add soy sauce, chopped parsley, and scallions. Mix well and set aside.
5. Stuff the cooked pork intestine with the rice and vegetable mixture.
6. Tie both ends of the intestine with kitchen twine to secure the stuffing.
7. Preheat oven to 350°F.
8. Place the stuffed intestine in a baking dish and bake for 30-40 minutes or until heated through.
9. Remove from oven and let it cool for a few minutes before slicing.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Pork intestine can be substituted with beef or chicken intestine.
- Cooked rice can be substituted with quinoa or couscous.
- Carrots, bell peppers, and onions can be substituted with any vegetables of your choice.
Variations:
- Add ground pork or beef to the rice and vegetable mixture for added protein.
- Use different herbs and spices to season the rice and vegetable mixture, such as thyme, oregano, or cumin.
Tips and tricks:
- Make sure to clean the pork intestine thoroughly before cooking.
- Boil the pork intestine for at least 30 minutes before stuffing to ensure it is fully cooked.
- Use a spoon or piping bag to stuff the intestine with the rice and vegetable mixture.
- Tie both ends of the intestine tightly to prevent the stuffing from falling out during cooking.
Storage instructions:
Leftover stuffed intestine can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed intestine in a baking dish and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed intestine on a platter with a garnish of chopped parsley or scallions.
Garnishes:
Chopped parsley or scallions
Pairings:
This dish pairs well with steamed vegetables or a side salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the pork intestine is too tough, boil it for an additional 10-15 minutes until tender.
- If the stuffing is too dry, add a tablespoon of vegetable oil or chicken broth to moisten it.
Food safety advice:
- Make sure to clean the pork intestine thoroughly before cooking to prevent foodborne illness.
- Use a meat thermometer to ensure the internal temperature of the stuffed intestine reaches 165°F to prevent foodborne illness.
Food history:
Stuffed intestine is a traditional dish in many cultures, including Filipino, Chinese, and Italian cuisine.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot with a side of steamed vegetables or a mixed green salad.
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