Ingredients with Measurements:
- 1 lb pork blood, sliced into cubes
- 1 lb pork belly, sliced into thin pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 1 tbsp vegetable oil
- 4 cups water
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 2 stalks green onions, chopped
- 2 red chili peppers, sliced
- 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. Saute until fragrant.
3. Add the pork belly and cook until browned.
4. Pour in the water, soy sauce, fish sauce, sugar, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the pork blood cubes and simmer for an additional 10 minutes.
7. Garnish with green onions and red chili peppers.
8. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sauteing
- High heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Protein: 20g
- Carbohydrates: 10g
- Fiber: 1g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Red chili peppers can be substituted with jalapenos or Thai chilies.
Variations:
- Add vegetables such as bok choy or spinach.
- Use chicken or beef blood instead of pork blood.
- Add noodles or rice for a heartier meal.
Tips and tricks:
- Use fresh pork blood for the best flavor and texture.
- Be careful not to overcook the pork blood as it can become tough.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers 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 a lime wedge on the side.
Garnishes:
- Chopped green onions and sliced red chili peppers.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the seasoning.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the pork blood.
Food history:
- Pork blood soup is a popular dish in many Asian countries, including Malaysia, Thailand, and Vietnam.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Malaysian