Sauteed Pig’s Large Intestine with Torn Vegetable

Sauteed Pig’s Large Intestine with Torn Vegetable

　　Evolved from "stir-fried pig’s large intestine." Originally called "Braised Pig’s Large Intestine," it was first made at Shanghai's historic Laoshing Restaurant. By the 1930s, someone considered that the large intestine is quite rich and fatty, so they added torn vegetable and pea shoots as garnish, hence the name "Sauteed Pig’s Large Intestine with Torn Vegetable" or "Sauteed Pig’s Large Intestine with Pea Shoots."

　　Made in the traditional way, this dish is very particular—the torn vegetable should be made from the tenderest top leaves, simply put, the top three leaves. The pig’s large intestine is even more challenging to handle: you have to remove its strong odor without compromising its natural richness and tenderness. This requires extra care during the preliminary preparation. One bite of the large intestine, one mouthful of the torn vegetable—offers a sense of richness and a burst of freshness.