Congee with Pork Intestines

Behind the Taste of Congee with Pork Intestines

Due to its powdery texture owing to its high fat content, small pork intestine is also known as powder intestine in Chinese. Congee with pork intestines is a traditional folk congee recipe from Guangdong with a delicious and refreshing flavor, and a crispy, tender texture.

The freshness of the pork intestine is crucial to making the dish successfully. Generally, pork intestine with a thick inner lining is freshest. When pinched at either end, fresh pork intestine will secrete a runny, light yellow liquid. Congee made with this kind of pork intestine is the best-tasting.

Secrets of the Cantonese Master Chef

• Do not use too high water pressure when washing the pork intestine, or it will damage the knit structure of the intestine's inner lining, thus causing it to become thinner and making it lose its distinct powdery texture.


• If you prefer softer pork intestine, you can boil it longer. If you prefer a crisper texture, then just wait until the plain congee is almost done, and then add the intestine and cook covered for 1-2 minutes.