Cajun Pork Chitterlings Recipe – A tried-and-true soul food classic! Flavor and texture are kicked into high gear with fresh red pepper, crisp celery, and smokey Creole seasoning. The hearty main dish perfectly complements collard greens and cornbread for an oh-so-amazing soul food extravaganza!
Pork chitterlings (affectionately called chitlins in the South) are a staple food in West Africa. My aunt’s famous chitlins, spiced up with tomatoes, leeks, ginger, and hot peppers, stood out on the dinner table. Everyone would crowd around the table, waiting to get their hands on the bowl.
Chitterlings may now be a gourmet specialty people rarely make at home, but they’re still comfort food to me. And, of course, when I moved to the States, I learned to make them the Southern way. My family loves it when I make them because it’s such a treat.
What Are Chitterlings?
Chitterlings are a fun name for pig intestines (sounds so much better, right?). However, you can use them from a calf, lamb, or goat. They’re a great way to use every part of the animal and waste nothing. The mild taste of chitlins makes them the perfect canvas for deliciously bold flavors.
How to Make Cajun Pork Chitlins
Clean
- Clean – Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water.
- Prepare – Then remove excess fat and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour.
- Rinse – After cooking, rinse your chitterlings one more time with fresh water. Rinse the pot and place it over medium heat.
Cook
- Cook Veggies – Pour a tablespoon of cooking oil into the pot, and when it’s hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent.
- Chitterlings – Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste.
- Simmer – Cover pot and cook for 45-60 minutes or until chitterlings are tender. Occasionally check the pot to ensure the water hasn’t cooked out, taking advantage of the opportunity to give it a stir. Add more water as needed.
- Serve and enjoy!
Recipe Variations
- Go bold with more flavor! Add leeks, carrots, tomatoes, ginger, garlic, and hot peppers to make a stew the African way. Then, serve it with fried plantains.
- Load up on veggies! Add green and yellow bell peppers, carrots, parsley, or cilantro for extra texture and color.
Tips and Tricks
- When they are ready to eat, chitterlings tear apart easily when pulled. It’s a great way to tell if they are done without burning your tongue! 😉
- The cleaning process is the key to an appetizing dish. Take your time to clean them well… rinse, rinse, and rinse again.
- When boiling to clean your chitterlings, cut a potato or onion in half and add it to the water to absorb the smell. Then discard them after cooking.
- Having trouble finding pork chitterlings? Ask your local butcher behind the meat counter or try an Asian market.
Make-Ahead and Leftovers Instructions
This dish comes together quickly once the chitlins are clean. Fortunately, they can be cleaned a day or two ahead of time and stored in the fridge. Clean, raw chitterlings can also be stored in the freezer for three months before cooking.
This dish is excellent served hot right off the stove. However, like many soul food dishes, it’s even better after the flavors have developed for a few hours (or from the night before)! So you can make the entire recipe the day before for an even more flavorful dish.
And if you’re fortunate enough to have leftovers, pop them in an airtight container in the fridge and enjoy them for up to four days. You can also store cooked chitterlings in the freezer for three months.
FAQs
Chitterlings have a mild flavor and a buttery texture. Some people compare them to octopus or squid, but it is challenging to find an exact comparison. Because they’re mild, they adapt to the recipe’s flavors, so you can make them as mild or as wild as you like!
There’s some controversy around whether to pre-boil, but it’s really up to you. I do because that’s what I was taught.
I prefer to use natural cleaners such as vinegar and baking soda. You don’t want to use bleach directly on your food if it’s possible to avoid it. However, I bleach my work surfaces after preparing the chitterlings to prevent cross-contamination.
What to Serve With Cajun Pork Chitterlings
For a soul food extravaganza that will knock your socks off, serve chitterlings with turnip greens, pinto beans, and skillet cornbread. Then top off the feast with a slice of decadent red velvet cheesecake for dessert!
More Classic Soul Food Recipes to Try
- Fried Pork Chops
- Fish and Grits
- Easy Smothered Pork Chops
- Mississippi Pot Roast
- Southern Corn Pudding
- More African-Influenced Recipes
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”zPTwcmpk” upload-date=”2023-03-03T17:24:25.000Z” name=”CHITTERLINGS.mp4″ description=”Chitterlings are a tried-and-true soul food classic kicked into high gear with red pepper, celery, and Creole seasoning.” player-type=”collapse” override-embed=”false”]This blog post was originally published in March 2023 and has been updated with additional tips, new photos, and a video
