Ingredients with Measurements:
- 1 lb pork organs (liver, heart, kidneys), cleaned and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 bunch fresh basil, chopped
- 8 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the pork organs and cook until browned.
3. Add the chopped tomatoes and basil, and cook for a few minutes until the tomatoes start to break down.
4. Pour in the water and bring to a boil.
5. Reduce the heat and let simmer for 1-2 hours, or until the pork organs are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 5g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Substitutions for ingredients:
- Pork organs can be substituted with beef or chicken organs.
- Fresh basil can be substituted with dried basil.
Variations:
- Add other vegetables such as carrots, celery, or potatoes.
- Use different herbs such as thyme or oregano.
Tips and tricks:
- Clean the pork organs thoroughly before cooking.
- Add a splash of vinegar to the pot to help tenderize the pork organs.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh basil on top.
Garnishes:
Fresh basil leaves.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the soup is too thin, let it simmer for longer to reduce the liquid. If it is too thick, add more water.
Food safety advice:
Make sure to clean the pork organs thoroughly before cooking to avoid any contamination.
Food history:
Pork organ soup is a traditional dish in many cultures, including Chinese and Filipino cuisine.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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