Ingredients with Measurements:
- 1 lb pork blood, sliced into small pieces
- 1 lb pork belly, sliced into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp salt
- 4 cups water
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent.
3. Add the pork belly and cook until browned.
4. Add the turmeric powder, paprika, fish sauce, soy sauce, and salt. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and add the pork blood. Simmer for 10 minutes.
7. Garnish with green onions and serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 28g
- Carbohydrates: 5g
- Protein: 21g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Fish sauce can be substituted with oyster sauce.
Variations:
- Add vegetables such as carrots or potatoes.
- Add noodles for a heartier soup.
Tips and tricks:
- Be sure to slice the pork blood into small pieces to ensure even cooking.
- Use fresh lime juice for the best flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with lime wedges on the side.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Steamed vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the soup is too thick, add more water.
Food safety advice:
- Be sure to cook the pork belly and pork blood thoroughly.
Food history:
- Pork blood soup is a popular dish in Myanmar (formerly known as Burma).
Flavor profiles:
- Savory, slightly spicy, and tangy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Myanmar (Burma)