Natural form

Cleaned raw pork large intestine coiled on a plain white surface, showing its pale, thick-walled tubular structure.

Shows the reader exactly what the ingredient looks like before any cooking — its distinctive pale grey-white color, thick rubbery walls, and accordion-like ridged exterior.

Proteins

Pork Large Intestine

Cleaned pork intestine, braised or deep-fried for a chewy offal delicacy.

Pork large intestine (chitterlings) is an offal cut that must be thoroughly cleaned, then braised, stewed or deep-fried until tender and chewy. It is central to Chinese dishes like fei chang, Korean gopchang and American chitlins. The rich, fatty texture readily absorbs the flavors of strong spices and sauces.

Pork large intestine is a thick-walled offal cut that demands meticulous cleaning and confident cooking technique to transform from a digestive organ into a prized delicacy. Its muscular structure, significantly thicker than the small intestine, provides a satisfying chew and substantial snap when properly prepared, while its porous nature allows it to absorb bold seasonings and braising liquids effectively. This ingredient features prominently across East and Southeast Asian cuisines—Chinese preparations favor both crispy deep-fried and red-braised styles, Filipino street food presents it as grilled or fried skewers, Korean cuisine braises it in spicy sauce, and Vietnamese and Thai traditions incorporate it into soups, stews, and stuffed preparations. The thick wall distinguishes it from chitterlings, giving the large intestine better structural integrity for sliced ring or stuffed preparations, though it requires more cleaning effort and longer cooking to reach optimal texture. Understanding how to clean it thoroughly, blanch it properly, and apply the right cooking method separates successful preparations from disappointing ones.

Measured in: g
Storage: Fridge

Types & varieties

Pork Large Intestine (whole)

Sold as intact tube; requires turning inside out for cleaning

Pork Colon Sections

Pre-cut rings or segments, often from the cecum (blind end); common in Filipino cuisine

Chitterlings (pork small intestine)

Distinct from large intestine; smaller diameter, thinner wall; traditional in American Southern and soul food cooking

The Cleaning Ritual

Cleaning pork large intestine is non-negotiable—the organ's function as a digestive passage means it retains fats, mucosa, and residue that must be removed for palatable results. The inside-out method is essential: the mucosal lining faces inward when the intestine sits normally, so you must flip it to access the surface that held digestive material. Work over a rimmed tray or in your sink to contain mess, and expect this process to take 20–30 minutes for a thorough job. After initial soaking and scrubbing, rinse repeatedly until water runs clear, then proceed to blanching to purge any remaining impurities. Some cooks remove excess external fat for a leaner result, but retaining a thin layer adds richness and prevents the intestine from drying out during cooking.

Turn inside out by working one end over the other like turning a sock inside out
Soak in cold water with 2–3 tablespoons vinegar or coarse salt for 30–60 minutes
Scrape away slime with a cloth, paper towel, or vigorous hand rubbing during soaking
Rinse thoroughly after scrubbing—water should run clear before proceeding
Always blanch in boiling water for 5–10 minutes after cleaning to purge remaining impurities
For crispy preparations, pat completely dry after blanching and before cooking

Common uses

Deep-fried as crispy intestine (Chinese: 脆皮大肠; Filipino street food style)Braised in red braising liquid (Chinese 红烧大肠; Japanese motsunabe style)Stewed in spicy sauce (Korean jjimgae; Sichuan la zi ji style)Boiled then grilled or pan-fried for char and textural contrastStuffed with fillings (Thai sai grok; some Chinese regional preparations)In soups and stews (Vietnamese bún măng vặt; Filipino tinola variations)As skewered street food, often after blanching and marinating

Tips & pitfalls

Turn the intestine inside out before cleaning—the interior mucosa holds most debris and odor
Soak in cold water with 2–3 tbsp vinegar or coarse salt for 30–60 minutes to loosen slime and reduce odor
Scrape or rub away the slimy layer with a cloth or your hands during soaking; rinse repeatedly
Remove excess visible fat if a leaner result is desired, but some fat contributes to flavor
Always blanch in boiling water for 5–10 minutes before final cooking to purge remaining impurities
Do not overcook after blanching—large intestine becomes unpleasantly rubbery; finish with quick methods or controlled braising
When deep-frying, ensure oil is at 350–375°F and pat intestine dry first to prevent splattering
Common mistake: skipping the vinegar/salt soak results in strong off-odor and lingering slime

Nutrition

182kcal

Energy

761 kJ · per 100 g

Where the calories come from

Protein 17%Carbs 0%Fat 83%

Protein

7.6g

15% DV

Carbs

0% DV

Fat

16.6g

21% DV

Fiber

0% DV

Sugars

of which

Sodium

24mg

1% DV

Notable micronutrients

Vitamin B1234% DV

Selenium27% DV

Zinc9% DV

Riboflavin (B2)7% DV

Iron6% DV

Phosphorus4% DV

Source · USDA FoodData Central · approx. Pork, fresh, variety meats and by-products, chitterlings, raw

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In the shops

Matched grocery products

Pork Lard
Hacendado · 220 g · Mercadona
€2.20
Pork Stew
BONPREU · ud · Bonpreu
€3.40
Lean Pork
BONPREU DE L'ERA · ud · Bonpreu
€3.45
Pork Spine
300 g · Mercadona
€2.10
Diced Pork
560 g · Mercadona
€3.22
Pork Pluma
300 g · Mercadona
€3.75

Good to know

Type: Offal – pork internal organ (large intestine/colon)
Flavor: Rich, porky; slightly gamey when under-cleaned; absorbs seasonings well
Texture: Chewy with slight snap when properly cooked; crispy when deep-fried
Color (raw): Pinkish-gray with visible fat deposits; off-white interior when cleaned
Common cuts: Whole large intestine, cut into rings or sections
Storage (fresh): Refrigerate below 40°F, use within 1–2 days
Storage (frozen): Freeze up to 3 months; thaw overnight in refrigerator
Prep difficulty: High – requires thorough cleaning and proper handling
Typical yield: Variable; significant shrinkage if overcooked

Substitutes

Pork small intestine (chitterlings) — Similar flavor profile but smaller diameter and thinner wall; will be more tender and cook faster; texture differs noticeably
Beef large intestine — Larger and thicker; much longer cooking time required; stronger flavor; not a close substitute
Chicken or duck intestines — Much smaller; different texture and flavor; not a true substitute but usable in different preparations

Pairs with

Garlic Ginger Soy sauceVinegarChili and Sichuan peppercornScallionsFive-spice powder

Also called

肥肠 · Chitterlings · Chitlins