How to Clean Pork Intestines and Stomach Properly

Thorough cleaning of pork intestines (commonly referred to as “fat intestine” or *dachang*) and pig stomach (*zhudu*) is essential before cooking—not only to remove undesirable odors and residues but also to ensure food safety. These offal products naturally harbor bacteria, mucus, bile, and undigested particulate matter, making meticulous preparation critical.

Begin by rinsing both organs under cold running water to dislodge loose debris. For the pig stomach, turn it inside out and use a blunt knife or spoon to scrape away the thick, yellowish gastric mucosa and any visible fat deposits. Rinse again thoroughly. Next, soak the stomach in a solution of cold water mixed with one tablespoon of white vinegar and one teaspoon of coarse salt per quart for 15–20 minutes; this helps break down mucus and neutralize odor compounds. After soaking, scrub gently with hands or a soft brush, then rinse until the water runs clear.

For pork intestines—particularly the large intestine—eversion is key. Turn the intestine inside out using your fingers or a clean chopstick, then rinse repeatedly under cold water while gently squeezing to flush out residual contents. Apply a generous amount of coarse salt and white vinegar (or rice wine) and massage vigorously for 3–5 minutes to dissolve mucus and loosen impurities. Some chefs also use flour or cornstarch as a mild abrasive to aid in removing stubborn film. Rinse thoroughly after each treatment until the surface appears pale pink and odorless. A final blanch in boiling water for 2–3 minutes—followed by immediate transfer to an ice bath—helps further tighten the tissue, eliminate residual microbes, and improve texture.

It is strongly advised to source these items from reputable suppliers that adhere to veterinary inspection standards. Once cleaned, cook immediately or refrigerate at ≤4°C for no more than 24 hours. Avoid room-temperature storage, as porcine gastrointestinal tissues support rapid bacterial proliferation—including potential pathogens such as *Salmonella*, *Yersinia enterocolitica*, and *Campylobacter* species.