Stir-Fried Pork Intestines (Chao Fei Chang) Recipe: Crispy, Savory, and Easy to Make at Home

Local & Regional Food Recipes

March 18, 2026

Stir-Fried Pork Intestines (Chao Fei Chang) Recipe: Crispy, Savory, and Easy to Make at Home

Why Stir-Fried Pork Intestines Are a Must-Try

Let’s be real—pork intestines might sound intimidating at first, but once you get the hang of cleaning and cooking them? They’re absolute magic. Crispy on the edges, tender on the inside, and packed with savory, umami flavor—this stir-fried pork intestines (or chao fei chang, as we call it in Chinese) is a total crowd-pleaser. Whether you’re a fan of offal or just curious to try something new, this recipe breaks it down step by step so you can nail it on your first try.

Ingredients You’ll Need

First things first: gather your stuff. You don’t need any fancy ingredients here—just basic pantry staples and fresh veggies to make it pop.

Moderate amount of pork intestines (about 2 cups, cleaned)
2 tbsp light soy sauce (for that salty-savory kick)
1 tbsp dark soy sauce (to give it that rich, caramel color)
½ green bell pepper (adds a fresh crunch)
1 garlic sprout (or green onion, if you can’t find sprouts)
3 garlic cloves (garlic makes everything better—duh)
1 green onion (for boiling and stir-frying)
4 ginger slices (cuts through the gamey taste)
2 dried red chilies (adds a hint of heat—skip if you don’t like spicy)
Moderate amount of Sichuan peppercorns (optional, but adds a nice numbing tingle)
A pinch of salt (adjust to taste)
1 tbsp cooking wine (to deodorize the intestines)
2 star anise (for boiling—adds warm, aromatic flavor)
2 bay leaves (another boiling spice for depth)
A splash of vinegar (brightens up the final dish)

Step-by-Step Cooking Instructions

Okay, let’s get cooking! The key here is to boil the intestines first to make them tender, then stir-fry them on high heat for that crispy exterior. Trust me, don’t skip the boiling step—it’s non-negotiable for soft, non-chewy intestines.

Step 1: Prep and Clean the Pork Intestines

First up: cleaning the intestines. I know, this part sounds gross, but it’s super important to get rid of any gamey taste. Rinse them under cold water a few times, then cut them into 1-inch segments. Pro tip: if you’re buying pre-cleaned intestines from the store, just give them a quick rinse—you’re good to go!

Step 2: Boil the Intestines to Tenderize

This step is where the magic happens for tender intestines. Let’s do this:

2. Put the cleaned intestine segments into a pot of cold water (cold water helps cook them evenly).

3. Toss in 2 star anise (they smell like warm Christmas spices—love that).

4. Add 2 bay leaves (these add a subtle earthy flavor).

5. Throw in a handful of green onion segments (save some for later!).

6. Add 2 ginger slices (cuts through any lingering gameiness).

7. Sprinkle in 1 tbsp salt (yes, a whole tbsp—don’t worry, it’s for boiling, not the final taste).

8. Pour in 1 tbsp cooking wine (this is the secret to deodorizing the intestines).

9. Cover the pot, turn the heat to medium-low, and let it simmer for 20 minutes. You want the intestines to be soft enough to pierce with a fork but not mushy.

Step 3: Prep the Veggies and Aromatics

While the intestines are boiling, get your veggies ready. This way, you can stir-fry everything super quickly once the intestines are done.

10. Slice the ½ green bell pepper into thin strips (they’ll add a fresh crunch).

11. Cut the 2 dried red chilies into small sections (remove the seeds if you don’t want too much heat).

12. Wash the garlic sprout and cut it into 1-inch pieces (the white part goes in first, the green part at the end).

13. Slice the remaining 2 ginger slices (for stir-frying).

14. Grab a small handful of Sichuan peppercorns (optional, but they add that classic Sichuan “ma la” tingle).

15. Smash the 3 garlic cloves with the side of your knife (smashing releases more flavor than chopping!).

Step 4: Finish the Intestines and Stir-Fry

Once the intestines are done boiling, drain them and rinse with cold water to stop the cooking process. This also helps them get crispy when stir-frying—win-win!

16. Take the boiled intestines out of the pot, pick out the star anise, bay leaves, and onion segments, then rinse with cold water and pat dry with a paper towel (dry = crispy).

Step 5: The Stir-Fry Magic

Now for the fun part—high-heat stir-frying! You need to work fast here to keep everything crispy.

17. Heat a wok or large skillet over high heat. Add 2 tbsp oil (peanut oil is best for high heat, but canola works too).

18. Toss in the ginger slices, smashed garlic, Sichuan peppercorns, and dried red chilies. Stir-fry for 10 seconds until fragrant—don’t burn the garlic, or it’ll taste bitter!

19. Add the dried pork intestines to the wok. Stir-fry on high heat for 2-3 minutes until the edges start to get crispy (this is the best part—listen for that satisfying sizzle).

20. Pour in 2 tbsp light soy sauce and 1 tbsp dark soy sauce. Stir quickly to coat the intestines evenly—you want every piece to get that rich color.

21. Add the sliced green bell pepper and stir-fry for 1 minute until it’s slightly tender but still crunchy.

22. Drizzle a splash of vinegar around the edge of the wok (this trick adds a bright, tangy flavor without making it taste sour).

23. Finally, toss in the garlic sprout (or green onion) and stir-fry for 30 seconds. Taste and add a pinch of salt if needed (remember, the soy sauce is salty!).

Pro Tips for Perfect Stir-Fried Pork Intestines

Want to take this dish to the next level? Here are my go-to hacks:

Cleaning is key: If you’re cleaning the intestines yourself, turn them inside out, scrub with salt and flour, then rinse thoroughly. Repeat until the water runs clear.
Don’t overcook: Boil the intestines just until tender—overboiling makes them mushy, and they won’t get crispy when stir-frying.
High heat is your friend: Stir-fry on the highest heat possible to get that crispy exterior. A wok works best because it distributes heat evenly.
Customize the spice: Add more dried red chilies or a dash of chili oil if you love spicy food. Skip the Sichuan peppercorns if you don’t like the numbing taste.

Final Thoughts

And there you have it—your very own plate of crispy, savory stir-fried pork intestines! Serve it with a bowl of steamed rice, and watch it disappear in minutes. This dish is perfect for weeknights (it only takes 40 minutes total) or for impressing friends at a dinner party. Don’t be scared of the intestines—give this recipe a try, and I promise you’ll be hooked.