Abai-style Stuffed Pork Intestine
Quick answer
- Total time
- 85 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pork large intestine is stuffed with glutinous rice, pork blood, blanched mung bean sprouts and napa cabbage, and doenjang, then steamed into a thick sundae that cuts into broad, heavy slices.
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The casing is filled only about 80 percent to leave room for the rice to swell, and the cooked sundae cools completely before slicing, or the filling squeezes out.
Ingredients
Instructions
- 1
Wash the pork large intestine with flour and coarse salt, flip it inside out, and rub until the water runs clear to remove odors.
- 2
Drain the soaked glutinous rice, squeeze the moisture out of the blanched bean sprouts and cabbage leaves, and mince them finely.
- 3
Combine the prepared vegetables, rice, minced garlic, ginger, salt, and doenjang, then pour the pork blood and mix everything evenly.
- 4
Use a funnel to push the stuffing into the casing inlet, filling it moderately, and tie the ends with cooking twine.
- 5
Place the stuffed intestine in a steaming basket and steam over medium heat for 40 minutes, then turn off heat and let steam for 5 minutes.
- 6
Let the steamed sundae cool completely, then slice it into 1.5cm thick pieces and place on a plate.
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