Chinese
Chinese - Dongbei Northeastern Cuisine
Pork Blood Sausage Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 300g pork blood sausage (xue chang), sliced into rounds
- • 400g pickled cabbage (suan cai), rinsed and squeezed
- • 500g pork belly, sliced
- • 1 litre pork stock
- • 3 slices ginger
- • 2 cloves garlic, smashed
- • 1 tbsp cooking oil
- • 1/2 tsp salt
- • 1 spring onion, chopped
Preparation Steps
1
Phase 1
Rinse the pickled cabbage and slice the pork belly into thin strips.
2
Phase 2
Sear the pork belly in a pot with the oil until lightly golden.
3
Phase 3
Add ginger, garlic, and stock; bring to a boil, then simmer for 30 minutes.
4
Phase 4
Stir in the pickled cabbage and simmer 20 minutes more.
5
Phase 5
Lay the blood sausage rounds on top and simmer gently for 5 minutes without stirring hard.
6
Phase 6
Season with salt, scatter with spring onion, and serve hot.