what are pork chitterlings

Everything You Need to Know About Pork Chitterlings

If you grew up in the American South, chances are you’re familiar with chitterlings, or “chitlins” for short These pork intestines are a staple in soul food and have a unique, offal flavor that’s distinctly divisive Chitterlings may seem unappetizing or downright gross to some, while others love and proudly embrace this heritage food.

As someone who recently tried chitterlings for the first time and became fascinated with their history and culinary usage, I wanted to learn everything I could about this polarizing delicacy. In my research, I discovered chitterlings offer much more than just a pungent taste, representing generations of resilience and ingenuity.

In this guide, I’ll cover what exactly pork chitterlings are, their background, how to cook them safely, serving ideas, and ultimately whether they’re worth a taste for the culinarily curious. Let’s start from the beginning

What Are Pork Chitterlings?

Chitterlings (also spelled chitlins or chitlings) refer to the small intestines of pigs that have been thoroughly cleaned, cut into small pieces, and cooked. They are commonly prepared by boiling, frying, stewing, or stuffing. Chitterlings go by several other regional names including chit’lins, chimney boxes, and chittylings.

The intestines have a very thick, rubbery texture and intensely earthy, irony flavor resembling liver. The dense, meaty taste comes from the organ’s job absorbing nutrients. The small intestine is the longest section of a pig’s digestive tract, ranging 10-20 feet, offering substantial yield.

Other animals’ intestines are eaten around the world, like lamb casings in haggis or beef tripas in Mexican cuisine. But in the U.S., chitterlings overwhelmingly refers to pork.

History and Significance of Chitterlings

The roots of chitterlings trace back to West Africa, where eating every edible part of an animal was essential. This nose-to-tail cooking carried over with the transatlantic slave trade, as slave owners fed unwanted pork scraps like feet, ears, and intestines to enslaved peoples while keeping choice cuts for themselves.

Enslaved cooks got creative with these “slave foods,” developing dishes like chitterlings, cracklins, pig feet, and pork jowl that are now pillars of Southern cuisine. The ability to transform throwaway items into nourishment empowered and sustained generations. Chitterlings hold a deep, cultural meaning.

Today, they remain closely tied to soul food traditions, especially in the Carolinas, Georgia, Alabama, and Mississippi where hog farming prospered. Elders pass down recipes and preparation techniques to keep heritage alive. Eating chitterlings is a point of regional pride.

Are Chitterlings Safe to Eat?

Safety is a major concern with pork chitterlings due to the potential contaminants in an animal’s intestines. Thorough cleaning and cooking is critical. Undercooked or improperly cleaned chitterlings can transmit intestinal bacteria like Salmonella, E. coli, and Yersinia, causing serious foodborne illness.

The CDC advises against certain groups consuming chitterlings due to infection risks:

• Infants & young children
• Pregnant women
• Older adults
• Those with compromised immune systems

If you choose to eat chitterlings, you must rinse, scrape, and boil them extremely well before cooking. Never eat raw or undercooked chitterlings. Take precautions like handwashing to avoid cross-contamination. Only purchase cleaned, prepacked chitterlings from reputable butchers, not raw bulk packages.

How to Cook Chitterlings Properly and Safely

Assuming you’ve acquired pre-cleaned chitterlings, here are some standard preparation steps:

• Rinse: Run water through the bag of chitterlings and squeeze to purge any lingering debris.
• Trim: Cut off and discard any remaining fat, membranes, or discolored portions.
• Cut: Slice the chitterlings into 1-2 inch wide strips. Smaller pieces allow sauce to permeate.
• Parboil: Boil the chitterlings for 10-15 minutes to further cleanse and cook.
• Simmer: Let the parboiled chitterlings simmer in seasoned liquid like broth, vinegar, and aromatics for 1-3 hours until fully tenderized.
• Final cook: Fry, sauté, or bake the pre-cooked chitterlings with extra sauce and spices.

Cooking low and slow tenderizes the tough meat while infusing flavor. If boiled too quickly, chitterlings can become rubbery. Patience leads to the best texture.

How to Serve Chitterlings

Traditionally, chitterlings are served warm as a side dish or main course, often with potato salad, collard greens, cornbread, and hot sauce. They pair well with sharp, acidic elements like vinegar hot sauce, lemon juice, or pickle brine to cut through the dense richness.

Some tasty ways to serve up cooked chitterlings:

• Smothered in gravy or tomato-based barbecue sauce
• Mixed into spicy seafood gumbos or stews
• Stuffed into sandwiches with slaw as a protein
• Added to omelets, pasta dishes, or risottos
• Toppings for loaded nachos or potatoes
• Fried into fritter cakes or croquettes

Adventurous eaters can also bread and fry chitterlings plain or with dipping sauces, though their potent taste may be polarizing. Start with small portions to gauge preferences.

Are Chitterlings Worth Trying?

The flavor and distinct mouthfeel of chitterlings understandably intimidate some eaters. When prepared properly, they offer a rich, almost creamy meatiness. But the earthy funk and chewy texture definitely take an open mind and palate.

Beyond sheer enjoyment, chitterlings give a peek into the resilience of generations past. Partaking pays homage to the resourcefulness and sacrifice of slaves who transformed throwaways into sustenance. Chitterlings’ history and symbolism within Southern food culture make them worth a taste.

If you try chitterlings, source them safely from a trusted, local butcher if possible. Seek guidance from experienced cooks on cleaning and preparation. Start with a small serving along with more familiar foods. Savor the dish and the history behind it. A new favorite might just be unearthed.

A Simple Recipe for Beginner Chitterling Cooks

If you’re eager to give chitterlings a chance after learning their history, start with this basic beginner recipe adapted from ¡Qué Rico! author Edda L. Fields-Black. It uses a slow cooker to gently tenderize the meat over several hours:

Ingredients:

• 2 lbs cleaned pork chitterlings, cut into strips
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp cayenne pepper
• 1 Tbsp paprika
• 1 tsp dried thyme
• 1⁄4 cup apple cider vinegar
• Chicken or pork broth as needed

Instructions:

1. Rinse chitterlings well. Discard any fat, membranes, or discolored pieces.
2. Place chitterlings in slow cooker and cover with broth. Add seasonings and vinegar.
3. Cook on low 8-10 hours until very tender. Add more broth if needed to prevent drying.
4. Remove bay leaves. Mash chitterlings with a potato masher to desired chunkiness.
5. Adjust seasoning with hot sauce, salt, and pepper. Serve warm.

This simple preparation highlights the natural flavor of chitterlings. Their tender texture takes well to mashing. Feel free to play with different seasonings too. Enjoy this historic food!

Common Questions About Chitterling Preparation

Cooking chitterlings for the first time can be daunting. Here are answers to some frequently asked questions:

How long do you boil chitterlings before cooking them?

• Boil for 10-15 minutes to clean and partially cook. Discard this water before simmering.

Do you soak chitterlings in salt water before cooking?

• Yes, soaking in salted water or vinegar helps draw out impurities. Rinse well afterward.

What’s the best pot for cooking chitterlings?

• Use a heavy stockpot with a tight-fitting lid to contain smells.

How long do chitterlings take to cook?

• Expect 1-3 hours of simmering depending on batch size. Cook until fork tender.

Can you cook chitterlings in a slow cooker?

• Absolutely, just make sure they’re pre-boiled first. Slow cook on low 8+ hours.

Do you have to cook chitterlings on the stove?

• No, you can bake them in the oven too. Use a covered dutch oven or foil tent.

Can you freeze cooked chitterlings?

• Yes, portion into freezer bags or containers. Thaw in fridge before use.

The Bottom Line

While chitterlings may seem unapproachable or even off-putting to some, they offer an eating experience like no other. These pork intestines provide a mouthful of history and soul. Approach them with an open mind and appetite and you may just gain a new favorite comfort food.

When handled safely and cooked patiently, chitterlings’ resilience can nourish you as they’ve nourished generations. If you get the chance to try this heritage food, embrace its past and savor the present. Just takes care to fully cook them!