The use of pork to make any kind of dish, but specially snacks or street food, is particularly popular in the southern region of Guangdong and its culinary capital, Hong Kong, where street hawkers and food stalls open almost round the clock to satisfy hongkoner's demand for pork.

The use of pork to make any dish, especially street food, is particularly common in the southern region of Guangdong and its culinary capital, Hong Kong.

One of the many examples of this intensive use of pork in the area is the fried pork intestines (炸大腸), which combines the deep-frying technique from the Cantonese cuisine with a lou mei ingredient: intestines.

Pork entrails are deep-fried in large pieces, skewed in rows and sliced up after the pieces lose some oil. You can add plum or hoisin sauce to it or any other available on the counter (as seen above, always present in all the stalls serving this kind of food), either with a brush or a plastic mustard dispenser.

As many other street foods, the best point of these kinds of snacks is that they are just made and ready to go!

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