Braised intestines in brown sauce

Step 1: Work on a separate board and keep the raw intestines away from other food. Rinse the 2 ¼ lb pork large intestines under cold running water. Turn each length inside out by pushing one end through itself with a chopstick and pull off any loose fat and membrane.

Step 2: Put the intestines in a large bowl with 3 tbsp plain flour and 2 tbsp coarse salt and rub hard for 3–4 minutes; the flour picks up slime and grit. Rinse well, then rub with ¼ cup white vinegar for 2 minutes and rinse again. Turn them right side out. They should look pale and smell only mildly of pork.

Step 3: Cover with cold water in a pan, bring to the boil and boil for 5 minutes. Drain, rinse the intestines and the pan; this first blanch removes the last of the smell.

Step 4: Return the intestines to the clean pan with fresh water to cover, 1 oz fresh ginger, 3 spring onions, 2 star anise, 1 tsp Sichuan peppercorns and 3 tbsp Shaoxing rice wine. Simmer gently with the lid ajar for 50–60 minutes, until a chopstick pushes through easily. Too short a simmer is the common mistake: the finished dish will be rubbery.

Step 5: Drain and cool for a few minutes, then cut into 3 cm sections. For the traditional double-walled look, push a narrower length inside a wider one before cutting. Pat the pieces very dry with kitchen paper so the oil does not spit.

Step 6: Heat 2 cups neutral oil in a wok to 350°F and fry the sections in two batches for 2–3 minutes until golden and blistered. Lift out and pour off all but 1 tablespoon of oil.

Step 7: Add 1 ⅜ oz sugar to the wok over a medium heat and stir until it melts into a light amber caramel, about 1 minute. Watch it closely; dark caramel turns bitter.

Step 8: Add ⅓ oz fresh ginger, 4 garlic cloves and 1 spring onion and stir for 20 seconds, then the fried intestines, and toss until coated in caramel.

Step 9: Pour in 3 tbsp Chinese black vinegar, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 cup chicken stock and ¼ tsp salt. Bring to a simmer and cook over a medium heat for 10–12 minutes, turning often, until the sauce reduces to a sticky glaze that clings to every piece.

Step 10: Sprinkle over ¼ tsp ground cinnamon, ½ tsp ground white pepper and ¼ tsp ground Sichuan pepper, toss once more and transfer to a plate. Scatter with coriander and serve hot.