Ingredients with Measurements:
- 1 lb pork organs (liver, heart, kidney)
- 1 tbsp vegetable oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 6 cups water
- 2 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped scallions
- 1 tbsp chopped cilantro
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the pork organs under cold water and pat dry with paper towels. Cut them into small pieces and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the minced ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add the pork organs to the pot and sauté for 5-7 minutes until browned.
4. Pour in the water, soy sauce, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes until the pork organs are tender.
5. Add the chopped scallions and cilantro to the pot and stir to combine.
6. Serve the soup hot with steamed rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 2g
- Protein: 20g
Substitutions for ingredients:
- Pork organs can be substituted with chicken or beef organs.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra flavor and nutrition.
- Use chicken broth instead of water for a richer flavor.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Make sure to rinse the pork organs thoroughly to remove any impurities.
- Sautéing the ginger and garlic before adding the pork organs will enhance the flavor of the soup.
- Simmer the soup on low heat to prevent the pork organs from becoming tough.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the pork organs are tough, simmer the soup for a longer period of time until they become tender.
Food safety advice:
- Make sure to cook the pork organs thoroughly to prevent any foodborne illnesses.
Food history:
- Pork organ soup is a traditional Chinese dish that is believed to have originated in the Guangdong province.
Flavor profiles:
- Savory, earthy, and slightly sweet
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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