Ingredients with Measurements:
- 1 pound pork organs (liver, heart, kidney)
- 1 can bamboo shoots (drained and sliced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon vegetable oil
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fish sauce
- 2 tablespoons chopped scallions
Special equipment needed:
- Large pot
- Knife and cutting board
Step-by-step instructions:
1. Rinse the pork organs under cold water and pat dry. Cut into bite-sized pieces and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the pork organs to the pot and cook until browned, stirring occasionally.
4. Pour in the water and bring to a boil. Reduce heat to low and simmer for 30 minutes.
5. Add the bamboo shoots, salt, black pepper, and fish sauce to the pot. Simmer for an additional 10 minutes.
6. Serve hot, garnished with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 10g
- Cholesterol: 150mg
- Sodium: 900mg
- Total carbohydrates: 8g
- Protein: 26g
Substitutions for ingredients:
- Pork organs can be substituted with chicken or beef organs.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced carrots or potatoes for a heartier soup.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Rinse the pork organs thoroughly to remove any excess blood or impurities.
- To reduce the strong flavor of the organs, soak them in milk for 30 minutes before cooking.
- Use fresh bamboo shoots for a more authentic flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until heated through.
Presentation ideas:
- Serve soup in individual bowls, garnished with chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
Food safety advice:
- Make sure to cook the pork organs thoroughly to prevent any foodborne illnesses.
Food history:
- Pork organ soup is a popular dish in many Asian countries, including China, Vietnam, and Korea.
Flavor profiles:
- Savory, slightly sweet, and earthy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A