Ingredients with Measurements:
- 1 lb pork blood
- 1 lb pork belly, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 6 cups water
- 1 tsp salt
- 1 tsp black pepper
- 2 green onions, sliced
- 1 tbsp sesame oil
Special equipment needed:
- Large pot
- Ladle
- Knife
Step-by-step instructions:
1. Rinse the pork blood under cold water and cut into small pieces. Set aside.
2. In a large pot, heat the sesame oil over medium-high heat.
3. Add the sliced pork belly and cook until browned on both sides, about 5 minutes.
4. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes.
5. Pour in the soy sauce, mirin, and sake and stir to combine.
6. Add the water, salt, and black pepper to the pot and bring to a boil.
7. Reduce the heat to low and add the pork blood to the pot.
8. Simmer the soup for 20-25 minutes, stirring occasionally.
9. Serve the soup hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning pork belly, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Pork blood can be substituted with beef blood or chicken blood.
- Pork belly can be substituted with pork shoulder or pork loin.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or rice wine.
Variations:
- Add sliced shiitake mushrooms to the soup for extra flavor.
- Use chicken broth instead of water for a richer soup.
- Add cooked udon noodles to the soup for a heartier meal.
Tips and tricks:
- Rinse the pork blood under cold water before using to remove any excess blood.
- Brown the pork belly well for extra flavor.
- Simmer the soup gently to prevent the blood from curdling.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup gently on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve the soup with steamed rice and pickled vegetables.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Miso soup
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the other ingredients.
- Use a meat thermometer to ensure the pork belly is cooked to an internal temperature of 145°F.
Food history:
Pork blood soup is a traditional dish in many cultures, including Japanese, Korean, and Filipino cuisine.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the soup hot as a main dish.
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Region: Japanese