Ingredients with Measurements:
- 1 lb pork blood
- 1 lb pork belly, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp chili flakes
- 1 tbsp ginger, grated
- 4 cups water
- 2 cups chicken broth
- Salt and pepper to taste
- 2 green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced pork belly and cook until browned, about 5 minutes.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook until the onion is translucent, about 3 minutes.
3. Add the fish sauce, soy sauce, and chili flakes to the pot. Stir to combine.
4. Pour in the water and chicken broth. Bring the soup to a boil.
5. Once the soup is boiling, add the pork blood to the pot. Stir gently to break up the blood and distribute it evenly throughout the soup.
6. Reduce the heat to low and let the soup simmer for 20-30 minutes, stirring occasionally.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with chopped green onions and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the pork belly, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
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.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add vegetables such as bok choy or spinach to the soup for added nutrition.
- Use different types of meat such as beef or chicken instead of pork.
- Add noodles to the soup for a heartier meal.
Tips and tricks:
- Be gentle when stirring the soup to avoid breaking up the blood too much.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Serve the soup with rice or bread to soak up the broth.
Storage instructions:
Store 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 lime wedge on the side for squeezing over the soup.
Garnishes:
Chopped green onions and lime wedges.
Pairings:
Serve the soup with rice or bread.
Suggested side dishes:
Steamed vegetables or a salad.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the pork belly thoroughly before adding the other ingredients to the pot.
Food history:
Spicy pork blood soup is a popular dish in many Asian countries, including Thailand, Vietnam, and the Philippines.
Flavor profiles:
This soup is savory and spicy, with a rich and slightly gamey flavor from the pork blood.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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