Pork By-Products - In The News

Transcription

INTERNATIONAL RECIPES
for
Pork Variety Meats
for
Pork By-Products
©2014 National Pork Board.
This message funded by America’s Pork Producers and the Pork Checkoff
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Introduction
for
Pork By-Products
A kidnapper in China once captured the son of a rich family but also ended up with the son of a servant. In
order to tell them apart, he offered them a whole fish and watched. One child reached out to pluck the eye
of the fish and the kidnapper immediately knew that this was the son of a rich family.
Anecdote told by Chang, Ma. “Conference on the 5th Quarter.” International Meat Secretariat Kilkenny, Ireland 8-11 July 2013.
One half of every live hog in the US is consumed as muscle meat. Most of the remainder of the animal is rendered and turned into animal feed.
The bulk of the rendered product consists of blood (a perfectly balanced protein), bones (a potential source of marrow and flavor), skin, and
internal organs such as lungs. This rendered product adds very little value. Those who have travelled internationally will have noticed a very
different outcome. A “Full English” breakfast served at an expensive London hotel will feature black and white “pudding.” The black pudding
is blood sausage and the white is made from variety meats. In Russia, a pink, fluffy sausage is made from lungs. In China, ALL of the animal is
eaten and as the anecdote above describes, consumers prefer and pay a price premium for parts that are rendered in the US. Colombians serve
pork skin as an appetizer. The national dish of the Philippines is a mixture of blood and lungs. Vietnamese consumers pay a premium for bones. In
southern Africa, the entry level protein called Polony is made from emulsified organs and fat, and is consumed by those who would not otherwise
have access to high quality protein and it adds flavor to a monotonous diet of ground corn.
Given that all parts of the animal are equally nutritious and edible, eating only half of every animal is wasteful in a manner similar to slaughtering
buffalo for their tongues. Viewed from an international perspective, the current US preference for larger tender muscles is just a fashion. This
fashion denies the consumer some of the most flavorful and texturally interesting parts of the animal. Top US restaurants have begun to realize
this and now serve pork jowl and marrow bones.
US pork producers have already seen the benefits of globalization as Chinese importers have bid up the prices of feet, bungs, small intestines,
and ears. The potential exists to add similar value to every part of the animal. Given the competitive nature of US pork production, this
development would actually reduce the market price of muscle meats sold to less adventurous US consumers. Everybody wins when a scare
resource is used more efficiently.
The purpose of this book is to translate and adapt blood, bone and organ recipes from other countries. These recipes may have been once used
in the US, but they are now lost on American audiences. It is hoped that some American consumers and restaurants will use these recipes to
create the delicious meals served in other countries.
It is also hoped that entrepreneurs and traders will use these recipes to adapt the product now rendered into the ingredient that sells well
abroad. With this in mind, the book also contains a section called Packer to Pantry that shows how to take the product that emerges from US
packing plants and turn it into the product specified as an ingredient in the recipes.
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China
Blood Tofu (Xu Douf)
Leek Pig Red
Ginseng Pig Bean Sprouts Soup
Spicy Pig Blood Cake
Blood Tofu with Garlic Chives
Blood Tofu with Black
Mushroom Soup
Blood Tofu with Bean Curd
Blood Tofu with Pickled
Mustard Greens
Pig Blood Soup
Spicy Pig Blood Balls
Blood Tofu Soup with
Garlic Chives
Pig Blood Cakes with Sauce
Blood Tofu with Bean Sprouts
Homemade Salty Pig
Blood Tofu with
Beef Bone Marrow
Watercress Pot Pig
Blood Tofu with Black Pepper
Big Bone Stick
Blood Tofu with Soft Tofu
and Meatball Soup
Pig Intestine Soup
Spicy Blood Tofu
Farm Pig Food
Leek Pig Hongtangsi
Lung Slices Pineapple Sweet &
Sour
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Vietnam
Pho: Noodle Soup
Lung Fried Lemongrass Pork
Potato Carrot Soup Bone
Egg Noodle Soup
Chao Huyet
Rice Porridge with Pork Blood
& Dried Shrimp
Bún Bò Huê–Beef &
Lemongrass Noodle Soup
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Korea
Korean Pork Bone Soup
Korean Soondae
Korean Soondae Bokeum
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Pork Belly
Russia
Black Pudding
Jellied Pork Legs
Heart Stew with Cheese Sauce
Slices of Liver with Vegetables
Terrific Vegetable Stew
with Pork Heart
Liver in a Sauce of
Pickled Cucumbers
Pork Roll with Heart
Svezhina
Salad of Pig Lungs and Hearts
Very “Light” Dinner
Gastrodia Stewed Pig’s Brain
Porcine Brain Scrambled Eggs
with Rice
Stewed Pig’s Brain
Steamed Halogen Brain
Gastrodia Brain Flower
Russian Bone Broth
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Pork Belly
Thailand
Fried Pork Belly
Boiled Pork Blood Soup
Kanom Jean Nam Ngea
(Fermented Rice Noodles in Pork Rib Soup)
Soup Boiled with Pork Blood
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Philippines
Bopis
Bopis Lung and Liver
Dinuguan
Kandingga
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Colombia
Morcilla (Blood Sausage)
Grive and Frisse
(Pork Offal Meatballs)
Morcilla 2
Fried Morcilla on Bread
Rice with Morcilla Sausage
Cuchuco
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South Africa
Polony
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PACKER TO PAN TRY
Pork blood, offal, and bones are a primary ingredient in many recipes. The following processes convert the
items that come from the packing plant into products that can be marketed and used as a staple in the
recipes that follow.
Select a process to learn more...
Processing Blood into Tofu
Processing Blood into Sausage
Processing Offal
Bones
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PACKER TO PAN TRY
Processing Blood into Tofu
Left undisturbed, blood congeals and solidifies into a jelly-like state. To speed up
the solidifying process, cook slowly over low heat in a water bath or double broiler.
The serum-albumin, or blood-albumin, coagulates or “cooks” at a temperature of
152.6°F. Slow cooking the blood will achieve a delicate, almost custard-like texture
which can then be cubed or sliced.
To retard coagulation of blood, mix ½ cup of white vinegar per 5 quarts of blood. Add
1/2 cup of non-iodized salt (sea salt is best, or ordinary non iodized table salt) and
stir for about 30 seconds. Use a strainer to scoop off and discard the white foam. You
now have stable blood that will not clot and will keep under proper refrigeration for
days in edible form. Liquid blood can be frozen and thawed for use at a later date
without spoiling.
http://www.chef2chef.net/articles/in-the-pantry/cooking-with-blood.html
http://www.globaltimes.cn/metro-beijing/lifestyle/health&food/2010-03/512067.html
http://www.foodarts.com/news/features/17037/blood-work
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PACKER TO PAN TRY
Processing Blood into Sausage Basic ingredients for 100 kg
25 kg blood
40 kg pork jowls
25 kg pork belly
10 kg skin (veal or pork)
22 g salt
2.4 g pepper
0.6 g allspice
5.0 g onion
0.5 g cloves
Casings
All meat raw materials used in the manufacture of blood sausages, with the
exception of fatty tissue and blood, are previously cooked. As their cooking times
differ, they have to be cooked separately. Fatty tissues are only scalded and usually
diced.
Pork skin and other kinds of skin, onion and meats are chopped together in the
cutter for quite a short time and, after the addition of blood, chopping is continued
to produce a fine mass. At the very end of the chopping process scalded diced fat
(0.5–1.5 cm) and seasonings are placed in the cutter and evenly distributed in the
mix. The cooking of the stuffed product is carried out at 83–85°C for about one hour
and quickly chilled.
This blood sausage mix is often used as a matrix or supporting medium in which
some other components are added, thus forming an integral part of a new blood
sausage variety.
Small-scale Sausage Production. Rep. FAO, n.d. Web. 23 Dec. 2013.
http://www.fao.org/docrep/003/x6556e/x6556e08.htm
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PACKER TO PAN TRY
Processing Offal
Heart, Liver, Kidney
Make a moderately deep slit in both the kidneys and the top of the heart, and make
sure the liver is clean of the green gallbladder. Remove the spleen (a long, dark
colored strip of meat) and the spongy lungs. Place all of these organs in a food grade
bucket filled with lightly salted distilled (clean) water and some ice. You want to get
all blood clots out of the heart, and open up the kidneys a bit so that some of the
disagreeable smell and taste can drain. Alternatively, split the kidneys and soak them
in cold milk overnight.
Lung
Rinse Lungs under a strong current of cool water. Fill lungs with water and
repeatedly pump water out. Repeat 2-4 times to ensure lungs are clean. Once
clean, lungs can be beaten with a mallet to expel air. Trim the main bronchi and
cartilaginous parts. Lungs can now be used like any other meat in recipes.
Brain
Remove fascia from brain, rinse blood from brain and soak in clean water before
chopping into sections.
http://www.animalgenome.org/edu/PIH/pigfaq.html
Schwabe, Calvin W. Unmentionable Cuisine. Charlottesville: University of Virginia, 1979. Print.
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PACKER TO PAN TRY
Bones
Before Bones can be used as a primary ingredient, the collagen must be extracted
and reduced to a solid gelatin. The gelatin is then stablized using two preservation
methods - salt and dehydration. The same method used to produce shelf stable
chicken bouillion from boiled chicken bones can be applied to pork bones to produce
pork bouillion.
Fresh bones must be free of blood. To remove the blood from the marrow, place the
bones in cold water with 1 part salt to 48 parts water for 12 to 24 hours, changing
the water every 4 hours and replacing the salt each time. Drain and refrigerate until
it its time to extract the marrow. Be sure to use bones within 24 hours or freeze the
drained bones for up to 3 months.
To extract the collagen from bones, submerge bones in clean water and bring to a
boil. Reduce heat and let simmer for several hours until liquid is reduced to 1/16 of its
original volume. Strain with cheesecloth or a stainer, discard bones and refrigerate the
resulting gelatin. At this point the solid pork stock must be kept refrigerated or frozen if
not used immediately. To prolong its shelf life, remove separated fat and heat collagen
to its liquid state. Mix with salt to form a thick paste that can be formed into cubes.
Ground spices can be added at this point to enhance flavor. Dehydrate cubes at 135
degrees until you have a very dry and solid cube. Store in an air tight container for up
to 6 months.
http://www.urbanoutdoorskills.com/bouillon-cubes.html
http://leitesculinaria.com/78928/recipes-roasted-bone-marrow.html
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1 cup garlic chives
2 tsp oil
1 inch cube blood tofu
1 tbsp scallion root
2 oz pickled mustard greens
1 tsp salt
Ground black pepper to taste
Coarsely chop garlic chives, cut pickled mustard greens into 2cm segments, and shred scallion
root.
Cut the blood tofu into 2 rectangles, and add them to boiling water for 60 seconds. Transfer the
tofu to a plate with a slotted spoon.
Heat the pan and add 2 tsp oil. When the oil is hot, add shredded scallion root and cook while
stirring until fragrant. Add tofu, and cook, stirring occasionally. Add salt, ground black pepper and
additional water, boil until water is almost evaporated. Add garlic chives and pickled mustard
greens segments. Cook until all ingredients are hot. Serve immediately.
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Blood Tofu with Black Mushroom Soup
4 cups water
9 oz blood Tofu
2 oz black mushrooms
½ tsp salt
Cut blood tofu into small pieces. Chop black mushrooms into small pieces. Add blood tofu and
black mushrooms to boiling water. Boil until blood tofu starts to float on the top of the water. Add
salt and serve.
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Pig blood
Carefully pour fresh blood into large one inch deep trays. Left undisturbed, blood congeals and
solidifies into a jelly-like state. To speed up the solidifying process, cook slowly over low heat in
a water bath or double broiler. The serum-albumin, or blood-albumin, coagulates or “cooks” at
a temperature of 152.6°F. Slow cooking the blood will achieve a delicate, almost custard-like
texture which can then be cubed or sliced.
http://www.chef2chef.net/articles/in-the-pantry/cooking-with-blood.html
http://www.globaltimes.cn/metro-beijing/lifestyle/health&food/2010-03/512067.html
http://www.msgfoodblog.com/1/post/2010/01/blood-tofu.html
http://www.animalgenome.org/edu/PIH/pigfaq.html
http://www.foodarts.com/news/features/17037/blood-work
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1 piece blood tofu
1 piece bean curd (Tofu)
3 medium dried chili peppers
3 knobs ginger root
1 bulb green onion
1 tsp soy sauce
Salt and sugar to taste
1 tsp cooking wine
¼ cup water + ½ tsp separated
½ tsp cornstarch
Cut blood tofu and tofu into small equal sized pieces and finely chop green onion. Heat oil in
large pan and add dried chili pepper, ginger root and green onion. Cook, occasionally stirring until
fragrant. Add blood tofu, tofu, soy sauce, salt, sugar, ¼ c water and cooking wine. Cook, stirring
occasionally. In the meantime, pour cornstarch into a bowl, add remaining water and whisk until
totally mixed. When liquid has evaporated from sautéed chili pepper mixture, add cornstarch
mixture. Continue cooking and stirring until liquids have almost completely evaporated from pan.
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Pig Blood Soup
2 pounds large intestine of pig with blood*
1 pound pork skirt meat
1 cup garlic chives
1 knob ginger root
1 bulb fried shallot
2 cloves fried garlic
2 tbsp cooking oil
2 quarts water
Finely chop garlic chives, slice pickled mustard greens into 1cm segments, and slice ginger root.
Heat cooking oil in a pan over moderate heat and add sliced shallot and garlic. Sauté until light
brown. Set aside.
To 2 qts boiling water, add pork skirt meat and simmer until well done. Transfer pork skirt
meat to a plate using a slotted spoon. To reserved water add fried shallots, fried garlic, pig’s
large intestine with blood, ginger root and half of the garlic chives and pickled mustard greens.
Continue to cook using low level heat until pig’s large intestine with blood is well done. Transfer
pig’s intestine with pig blood to a plate. Slice intestine, blood and pork skirt meat into small
pieces, return to broth with remaining garlic chives and mustard greens. Heat thoroughly and add
ground black pepper to taste and serve.
* Add pig blood with large intestine, and wait for blood to solidify.
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Blood Tofu Soup with Garlic Chives
21 oz dlood tofu
2 qt water
5 cups pork broth
½ cup garlic chives
1 Tbsp rice wine
2 tsp salt
pinch ground black pepper
Cut blood tofu into thick pieces. Add tofu to boiling water for less than 1 minute. Transfer tofu
to a plate using a slotted spoon and discard water. Clean the pickled mustard greens and slice.
Finely chop garlic chives. Bring pork broth to a boil, add pickled mustard greens, and continue to
boil for 5 minutes. Add blood tofu, and continue cooking for 3 additional minutes. Add remaining
ingredients.
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Blood Tofu with Pickled Mustard Greens
1 pound blood tofu
2 cups garlic chives
2 tsp garlic
½ tsp salt
pinch of sugar
½ tsp chicken bouillon
¼ tsp ground black pepper
dash of rice wine
Clean the blood tofu, and cut into thick slices. Slice clean garlic chives and pickled mustard
greens. Shred garlic. Put pickled mustard greens into water for 5 minutes and then transfer to a
plate. Heat the pan, and add 3 tsp oil. When oil is hot, add garlic, stirring until fragrant. Add blood
tofu, continue cooking and stirring. Add garlic chives, pickled mustard greens, rice wine and all
seasonings. Continue cooking and stirring until heated throughout.
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3½ oz bean sprouts
9 oz blood tofu
1 knob ginger root
1 bunch green onion
Oil and salt to taste
1 tsp chicken bouillon
Clean the blood tofu and cut into small pieces. Clean bean sprouts and discard roots. Thinly slice
ginger root. Finely chop green onions. Heat oil in pan. Add ginger slices, cooking and stirring
until fragrant. Add blood tofu, and fry for 1-2 minutes per side. Add bean sprouts, cook and stir
over high heat until bean sprouts are well cooked. Add green onions, and continue cooking and
stirring. Finish with salt and chicken bouillon, stirring until all ingredients are heated throughout.
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Homemade Salty Pig
1,000 g pig spinal bones
20 g salt
20 g pepper
½ tsp geraniol
½ tsp star anise
Moderate amount of wine
Heat wok over high heat. Add star anise, geraniol, salt and pepper. Fry until sizzling. Remove
from heat and add wine, add more salt to suit taste. Use as a marinate for bones. Marinate for 24
hours in refrigerator. Bring a pot of water to boil and add bones. Reduce heat and simmer for 30
minutes.
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Pork Belly
Blood Tofu with Beef Bone Marrow
10 oz beef bone marrow 1½ oz blood tofu 1 tsp black pepper
½ tsp ginger root
2 tbsp cooking wine
1 tsp coriander
1 tsp crushed garlic
1 tsp shredded ginger root
1 tsp chinese red pepper
1 tsp chopped green onion
½ tsp sesame oil
5 tbsp oil
½ tsp ground black pepper
1 Tbsp cornstarch in water
1 tsp salt
½ cup monosodium glutamate
½ cup pork broth
dash of dark soy sauce
1 Tbsp soy sauce
Slice ginger root. Cut blood tofu into small pieces. Clean beef bone marrow. In a bowl, mix
sliced ginger root, 1 tbsp cooking wine and bone marrow. Pour mixture into a steamer basket,
and steam until well done. Remove steamed bone marrow, cut into 2 inch cubes and set aside.
Submerge blood tofu in water and boil for 1 minute. Set tofu aside and discard boiled water. Heat
oil in a pan and sauté black pepper, shredded ginger root, chopped green onion, crushed garlic,
and Chinese red pepper. Add boiled blood tofu, steamed beef bone marrow, remaining cooking
wine, pork broth, msg, dark soy sauce and soy sauce. Add dissolved cornstarch, and sesame oil,
then pour contents into a dutch oven. Heat on stove until heated throughout. Add coriander.
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Pork Belly
9 oz fresh blood tofu
2½ cups water
Salt to taste
2 oz ground pork
Sesame oil, a few drops
Cut blood tofu into 2 inch cubes. Bring water to a boil and add blood tofu. Add ground pepper, salt
and ground pork. Continue to boil until cooked through. Add sesame oil.
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Pork Belly
Blood Tofu with Soft Tofu and Meatball Soup
5 oz ground pork
7 cups water
12 oz blood tofu
12 oz soft tofu
1 egg
1 tsp shredded ginger root
1 tsp green onion
1 tbsp rice wine
1 tbsp cornstarch
2 cloves garlic
Mix ground pork, egg, green onion, shredded ginger root, rice wine, salt and cornstarch in a bowl.
Set aside for 10 minutes before forming into 1 inch diameter balls. Cook meat balls in boiling
water over medium heat until they float to the surface, approximately 15 minutes. Cut blood tofu
and soft tofu into 1-inch cubes. Add to pot of meatballs and continue boiling for 10 minutes. Add
crushed garlic and salt.
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Pork Belly
Spicy Blood Tofu
10 oz blood tofu
¼ cup chinese cabbage
¼ cup celery
2 bulbs green onion
1 knob ginger root
5 cloves garlic
Chinese red pepper to taste
15 pieces dried chili pepper
1 Tbsp broad bean paste
2 Tbsp oil
1 tsp salt
½ tsp monosodium glutamate
Clean Chinese cabbage. Cut blood tofu into thick slices. Finely slice green onion and celery. Grate
ginger root and crush garlic. Heat Chinese red pepper and dried chili peppers over medium heat.
Finely chop peppers and set aside. Heat oil in pan and add ½ Tbsp of broad bean paste, ginger
root, green onion, celery and garlic. Cook and stir until fragrant. Add Chinese cabbage. Cook and
stir until cabbage is well done. Set aside Chinese cabbage mixture in a bowl and retain pan oil
to sauté remaining broad bean paste. Add blood tofu and enough water to cover tofu in pan and
bring to a boil. Add salt and msg. Transfer to the Chinese cabbage mixture. Add shredded Chinese
red pepper and dried chili. Pour heated oil over mixture.
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Pork Belly
1 Tbsp American ginseng root
1 cup fresh pig blood
1 cup bean sprouts
7 oz lean pork
2 knobs ginger
Salt, to taste
Thinly slice American ginseng and lean pork. Peel and thinly slice ginger. Add ginseng, blood,
bean sprouts, pork and ginger to rapidly boiling water. Reduce heat to simmer and continue to
boil for an additional hour. Add salt to suit taste.
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Pork Belly
Leek Pig Hongtangsi
10 oz blood tofu
10 oz soft tofu
1 green onion
1 tsp salt
½ tsp white pepper
4 oz pork bouillion
4¼ cups water
1 clove garlic
1 knob ginger
1 tsp oil
Rinse blood tofu and soft tofu in water. Cut into long thin slices, approx. 1 inch wide and 2½
inches long. Chop green onion into 2½ inch long segments. Thinly slice garlic. Peel and grate
ginger. Heat oil in wok over high heat. Reduce heat to low and slowly sauté garlic slices. Set
garlic aside. In a large pot, boil blood tofu for 1 minute, remove, drain and immerse in cold water.
Set aside. Boil 4¼ cups of water in a pot, add pork bouillion, soft tofu slices, blood tofu, ginger
slices and chopped onion. Bring mixture to a boil and add salt, white pepper and garlic.
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Pork Belly
Leek Pig Red
10 oz blood tofu
3 bulbs green onion
1 tsp oil
1½ tbsp cooking wine
1 tsp pepper
Soy sauce to taste
Rinse blood tofu and cut into 1 inch squares. Chop onion into strips. Heat oil in pan over high
heat. Add tofu and onion, and sauté. Add cooking wine and pepper. Reduce heat, cover with lid
and simmer for an additional 10 minutes.
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Pork Belly
Spicy Pig Blood Cake
10 oz blood tofu
Spicy marinade with oyster sauce
1 tsp chopped green onion
Rinse blood tofu, and cut into 1 inch squares that are suitable to eat. Boil the spicy marinade with
oyster sauce, add blood tofu. Continue to boil for 10 minutes over medium heat. Transfer the pig
blood cake to a plate using a slotted spoon, and garnish with chopped green onion.
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Pork Belly
Pig Intestine Soup
600 g blood tofu
300 g small Intestine
2 tsp salad oil, divided
150 g pickled cabbage
6 leaves leeks
2 Tbsp red onion
2000 cc water
½ tsp chicken powder
¼ tsp pepper
2 Tbsp barbeque sauce
1 Tbsp salt
2,500 cc broth
Place well rinsed tofu into a pot and bring to a boil. Remove from heat and add 1 tsp of salad oil.
Cool and set aside. Wash small intestine inside and out, cover with remaining tsp salad oil and boil
in water for 40 minutes until softened. Cut intestines into small pieces and set aside. Take a deep
pan and add cabbage, broth, salt, chicken powder and bring to a boil. Add blood tofu, onion, leeks,
intestines and the remaining seasonings. Mix to heat evenly.
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Pork Belly
Farm Pig Food
100 g pork fat
150 g pig wang
50 g liver
50 g pig intestine
Water
100 g white tofu
100 g pickled cabbage
Lard
1 knob ginger
½ tsp MSG
2 stalks green onion
Pepper noodles
Soy sauce
Red pepper paste
Slice pork fat, pig intestine, pig wang, liver, and white tofu. Set aside. Grate ginger and coarsely
chop green onion. Heat lard in wok and sauté ginger. Slowly add pork fat. In a large pot add water to
cover pig intestines. Bring to a boil. Add sliced cabbage, pig wang, liver, and white tofu. Add msg and
sautéed ginger. Serve with green onions, red pepper paste.
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Pork Belly
Pig Cake
2 cups pig blood
3 cups rice
1 tsp salt
4 cups water
6 bamboo shoots
10 oz peanut powder
½ cup soy sauce
¼ cup sweet chili sauce
¼ cup sugar
Slowly mix salt and pig blood. Set aside while it solidifies. Add peanut powder and sugar and mix
well. Set aside. Rinse rice and soak in water for 30 minutes. Steam rice for 20 minutes then remove
from heat. Into the pig’s blood cake, Add rice and thickly cut bamboo strips, 15 × 4cm long. Set aside
10 cm bamboo sticks. Place pig cakes into steamer and steam for about 5 minutes until cooked. Mix
sweet chili sauce cream with reserved peanut powder mixture and parsley. Pour over steamed cakes
and garnish with reserved bamboo shoots.
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Pork Belly
10 oz pig blood tofu
1 green pepper
1 Tbsp oil
Meat sauce with garlic
Pork bouillon cube
Water
Cut pig blood tofu into thick slices. Finely chop green pepper. Add tofu to pan of boiling water for less
than 1 minute. Heat oil over high heat in pan. Add pig blood Tofu, sauté until tofu turns golden. Mix
in meat sauce with garlic. Fill pot with water to cover ingredients and bring to a boil. Allow water to
almost completely evaporate and add green pepper. Thoroughly mix in pork bouillon.
Tip: Pig blood tofu is salty, so there is no need to add salt.
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10 oz blood tofu
5 Tbsp soy sauce cream
1 tsp chili sauce
4 Tbsp seamount sauce
dash of peanut powder
dash of coriander
Slice pig blood tofu into think segments. Steam until they are well done. Evenly coat in soy sauce
cream. Mix chili and seamount sauce, and coat mixture around blood tofu segments. Dip in mixture
of peanut powder and coriander.
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Pork Belly
Black Pudding
2 liters pig’s blood (fresh)
1 kg pork belly (thick, with skin)
3 Tbsp salt
2 Tbsp ground black pepper
1 tsp ground cloves
1 Tbsp ground allspice
1 Tbsp marjoram
2 tsp ground ginger
Peel the skin from the pork belly and boil for 60 minutes. Remove bacon and cut into small one
centimeter cubes. Finely grate skin and add to heated blood. Dice pork belly and wash in hot water,
then drain the water. To the mixture of blood and skins, add cubes of pork belly. Add salt, cloves,
allspice, marjoram and ginger. Mix well. Fill intestine casings with sausage meat. Boil sausage for an
hour for immediate consumption or fill 400 gram capacity preserving jars with sausage and boil for
90 minutes.
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Makes about 5 pounds - Prep Time: 2 hours - Cook Time: 10 minutes
At least 1 quart pork blood
and probably 1/2 gallon
3 pounds pork shoulder
38 g kosher salt - 6 g Instacure No. 1
(a basic cure used to cure meats that require
cooking, brining, smoking, or canning)
½ pound pork fat
2 chopped onions
¼ cup duck fat or fresh lard
6 g fresh ground black pepper
6 g ground bay leaves
½ cup minced parsley
30 g sweet paprika
Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized,
about 15-20 minutes. Remove and cool them. Freeze the pork fat. This can be done a day ahead.
Mix the pepper, parsley, bay leaves and paprika. Cut the pork and fat into 1 to 2-inch chunks and
put into separate bowls. Coat everything with the spice mix. Chill everything: bowls, grinder parts,
sausage stuffer parts, and especially the meat, fat and blood. I put everything in the freezer for a few
hours. Take the hog casings out and put what you need in a bowl of warm water. Depending on their
width, you’ll need 10-20 feet worth. Be sure to drape the end of each casing over the side so you can
find it later. Mix both salts. Take the meat and fat out of the freezer and add the salt mixture.
Using the coarse die, grind the meat, and then the fat (separately), into a bowl set in another bowl
with ice set in it. Cold matters! If you wish, you can run everything through the fine die -but if you
do, you will need to keep the meat and fat separate until then. Put the meat and fat into the freezer
and cleanup. Fill the largest pot you own with water and heat it to steaming, but not boiling. Ideally
you want something like 180 degrees. Meanwhile, attach the paddle to your mixer, or, alternately,
get a stout wooden spoon. Take the meat and fat mixture out and add the cooked onions. Pour in
about a pint of blood. Stir on Level 1 on the mixer or with the wooden spoon. Add some more blood
as you go; it’s not an exact science. You want a loose slurry that is quasi-emulsified - a consistency
continued...
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like pancake batter. When it is the consistency you want, put the mix back in the fridge and clean up.
Get your sausage-stuffer ready and thread a hog casing onto it. Pour the mix into the sausage stuffer
and begin making your sausages. Make the whole casing before you tie them into links. This is a
little tricky, and it helps to have a second person help. You need to tie off blood sausage because it
is very loose inside and twisted links will fall out. Repeat until you are done with all the sausage. Get
the largest bowl you own and fill it 2/3 of the way up with ice and water. If you have some wooden
dowels, use them to GENTLY lower the sausages into the pot of hot water — hot meaning about 160
degrees. Do one at a time. Let the sausages poach for 10 minutes and then place them in the ice
water. When the sausages are cool, remove them gently and hang them to dry out for an hour or so.
You can now smoke them, or cook in any way you’d like.
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Polony
Commercially produced, Polony is usually made from low-grade minced meat, often a combination
of pork fat and pork rinds, beef scraps and deboned chicken which convert to gelatin during the
cooking process and assist in giving the products mouth feel and texture. Other ingredients include
soya, salt, water, spices and seasonings, starch, phosphates, a preservative and colorants.
http://www.ehow.co.uk/facts_7275853_polony-made_.html
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Lung Slices Pineapple Sweet and Sour
1 lung
2 scallions
10 g ginger
1 red pepper
1 pineapple
3 Tbsp sugar
2 tsp salt
2 tsp MSG
1 Tbsp cornstarch
1 cup water
1 tsp sesame oil
1 tsp white vinegar
1 Tbsp black vinegar
Wash lung in a large amount of water. Pour water into lung until it is bulging. Press out water. Repeat
this method 7 to 8 times. Add lung to boiling water and cook for about 40 minutes. Remove and soak
in cold water for 1 hour. Cut into slices. Heat oil in pan over high heat. Add scallions, ginger, chili and
fresh pineapple slices. Sauté. Add sections of lung. Thicken with cornstarch mixed with cold water.
Add vinegars, sugar, salt and MSG. Stir evenly.
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300 g fresh pork lung
2 Tbsp minced lemongrass
1 horn pepper
Fish sauce
Salt
Monosodium glutamate
Pepper
Sugar
1 pound roasted peanuts
2 Tbsp cooking oil
Rinse lung thoroughly and squeeze out air. Chop into bite sized pieces. Shell roasted peanuts and set
aside. Add oil to a wok and stir-fry horn pepper, and prepared lung until cooked. Add fish sauce and
MSG to preferred taste and sprinkle with peanuts.
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Pork Belly
1 kg pork bones
3 potatoes
2 carrots
2 tomatoes
1 small onion
3 stalks green onion
2 cloves garlic
1 Cilantro
Less spicy fish sauce, to taste
Seasoning salt, to taste
Pepper, to taste
Thoroughly wash bones, drain and boil in fresh water. Pork bouillon can replace bones to produce
broth. 1 oz bouillon rehydrated in 1 cup boiling water equals one cup broth. Season pork broth with
pepper, seasoning salt, onion, minced garlic and fish sauce. Dice Potatoes, carrots, and tomatoes into
bite size pieces and add to broth. Bring to a boil and skim off any foam that forms. Cover with a tight
fitting lid and simmer for 30 minutes. Add chopped green onions, cilantro.
http://translate.google.com/translate?hl=en&sl=vi&u=http://www.buaanviet.com/recipes/detail/e7f17a56-d1bb-45aa-80b1-c1d7d226a66c/canhxuong-khoai-tay-ca-rot&prev=/search%3Fq%3Dl%25E1%25BB%25A3n%2Bx%25C6%25B0%25C6%25A1ng%2Bth%25E1%25BB%25A9c%26authuser%3D0%26hl%3Den
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Pork Belly
Egg Noodle Soup
500 g small ribs, pork bones
400 g lean sirloin
50 g quail eggs
100 g lean ground meat
Rice noodles
Fresh shrimp
Shiitake mushroom
1 Tbsp fish sauce
Sesame oil
Vegetable oil
2 Tbsp salt
Sugar
Salty radish Chives Dried onion
Dried shrimp
1 onion
Green onion
Boil pork bones, shrimp and radish. Skim foam off the broth. Marinate lean tenderloin with a mixture
of salt, fish sauce, and seasoning salt rubbed evenly over meat. Add tenderloin to broth and bring
to rolling boil. Remove when tender and slice into bite size pieces. Hard-boil eggs and peel. Wash
pig liver and soak with milk. Boil liver and cut into bite size slices. Chop onion and shallots into bite
size slices. Season ground meat with salt and pepper. Brown in oil with onion and shallots, then add
to broth. Reconstitute shiitake mushrooms in cold water until soft. Drop into broth. Cook noodles in
boiling water and drain. Place noodles into broth, add liver, roasted meats, quail eggs, lean ground
meat, chives, parsley, sugar, green onion, garlic, and pepper. Dot with chili sauce.
http://translate.google.com/translate?hl=en&sl=vi&u=http://www.24h.com.vn/am-thuc/cach-lam-hu-tiu-suon-trung-cut-dung-dieu-c460a545388.html&prev=/search%3Fq%3Dth%25E1%25BB%258Bt%2Bl%25E1%25BB%25A3n%2Bc%25C3%25B4ng%2Bth%25E1%25BB%25A9c%2Bn%25E1%25BA%25A5
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Pork Belly
Pho: Noodle Soup
2 Onions
4” knobs ginger, cut lengthwise
Pork bone or pork bouillon cubes
5-6 lbs, preferably leg and knuckle,
or 24 oz bouillion
1 lb beef chuck, brisket or rump
6 qt water
1½ Tbsp Kosher salt (or 2¼ tsp table salt)
¼ cup fish sauce
1 oz yellow rock sugar (or regular sugar)
2 lbs rice noodles
Pho spices: 1 cinnamon stick
1 Tbsp coriander seeds, 1 Tbsp fennel
seeds, 5 whole-star anise, 1 cardamom
pod, 6 whole cloves in mesh bag
½ lb flank, london broil, sirloin or eye of round
Big handful of mint, cilantro and basil
2 limes, cut into wedges
2-3 pods chili peppers, sliced
2 big handfuls bean sprouts
Hoisin sauce, to taste
Sriracha hot sauce, to taste
Place halved ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of
each. Broil on high until ginger and onions begin to char. Turnover and continue to char. This should
take a total of 10-15 minutes.
Fill a large pot (12-qt capacity) with cool water. Boil water, and then add the pork bones, keeping the
heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot
with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle
or a fine mesh strainer, remove any scum that rises to the top. This step can be replaced with pork
bouillion reconstituted in boiling water to replace the broth.
Add ginger, onion, spice packet, beef, sugar, fish sauce, and salt. Simmer uncovered for 3 hours. Strain
broth and return to the pot. Add 2 more teaspoons of fish sauce, large pinch of salt and a small nugget
of rock sugar (or 1 teaspoon of regular sugar). Adjust quantities to suit taste.
Slice flank/london broil/sirloin as thin as possible. Cook noodles and bring broth to a rolling boil. Fill
serving bowls with rice noodles and raw meat slices. Ladle hot broth into each bowl. The heat will
cook the raw beef. Garnish with lime and hot sauce.
http://www.steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html
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Pork Belly
Chao Huyet
1 kg pork bones or pork bouillion
10 g dried shrimp, soaked in water
11 white radishes
½ cup white rice
¼ cup sticky rice
1 cup pork blood
1 pork tongue
1 pork liver
½ pork heart
1 pork stomach
1 spring onion
1 small knob ginger
½ cupbean sprout
1 lemon
1 pod chili
Clean pork bones carefully in water added a little salt in 2 or 3 times. Soak in hot water about 10
minutes and clean again in fresh water. Chop pork bone into medium pieces, pour into pot with
sliced and peeled white radish, and rehydrated shrimp. Cover with water and cook for 30 to 45
minutes. Skim foam from broth.
Pork bouillion may be used in place of bones. Reconstitute 1 oz bouillion with 1 cup boiling water
to make broth. Add radish and shrimp as instructed above.
Clean white rice and sticky rice. Dry then stir fry rice for 5 to 7 minutes. Clean pork tongue. Soak
in hot water and vinegar for 5 minutes. Scrape tongue clean and return to fresh water. Bring to a
boil and cook. Clean pork heart, stomach, and liver, in vinegar and salt. Place in fresh water and
bring to a boil. Filter broth if produced from bones and add rice and sticky rice. Cook until rice is
soft. Rinse blood Tofu and slice into small cubes. Bring to a boil.
Slice spring onion, ginger and chili. Season pork porridge and add blood and ginger, cook for 15
minutes then remove from heat. Arrange sliced pork tongue, stomach, liver, and heart in bowls.
Pour broth on top and garnish with lemon, pepper, sliced ginger, spring onion and bean sprouts.
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Pork Belly
Rice Porridge with Pork Blood and Dried Shrimp
1 cup rice, rinsed and drained
10 cups water
½ cup dried shrimp, rinsed and drained
3 Tbsp fish sauce, and extra for taste
1 lb pork blood (cooked or raw)
1 tsp salt
1 tsp sugar
Cilantro, coarsely chopped
½ tsp ground pepper
2 Tbsp dried shallot (optional)
2 green onions, thinly sliced
Garnishes: beansprouts, lime,
hot red pepper, ground pepper,
fish sauce
In a large saucepan bring water to boil. Add rice and dried shrimp, return to a boil. Turn the heat to
medium low. Cover and simmer for 20-25 minutes. If you can buy cooked pork blood, just cut into
small cubes, rinse and drain. When the rice is tender, add cooked pork blood cubes, and bring the
soup back to a gentle boil. Add fish sauce, salt, sugar, ground pepper. Taste, adjust seasoning as
needed, stir in green onion. Remove from heat, ladle soup into serving bowls, sprinkle with cilantro
and dried shallot.
If you buy raw blood in a plastic container, use a small knife to run along the container sides. Then
turn it upside down into a medium saucepan, cover it with water. With the same knife, divide it into
4 sections, and gently slice each section into 4 small rectangle columns for even cooking. Its texture
is like gelatin. Bring water to the boil, and turn down the heat to medium, uncover and cook for 10
minutes. The water will become dark brown. Turn off the heat. Drain, rinse, cut into small cubes and
put them into cool, clean water. Add to the soup when rice is tender.
http://kimpham5.blogspot.com/2012/05/rice-porridge-with-pork-blood-and-dried.html
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Pork Belly
Bún Bò Huê –Beef & Lemon Grass Noodle Soup
2.5 lb pigs feet, cut into chunks
2.5 lbs beef shank
2½ tbsp salt, separated
9 stalks lemongrass
¼ cup vegetable oil
1 bunch scallions, white parts
only, halved lengthwise
2 Tbsp paprika
½ cup fish sauce
3 Tbsp fermented shrimp
1 Tbsp monosodium glutamate, optional
½ Tbsp sugar
½ lb congealed pork blood
White onions: thinly sliced into half-moons
Cilantro, chopped
Bun Bo Hue noodles
Clean pigs feet under running water to remove any bits of bone debris. Place the cleaned pigs feet
and beef shank in a large stockpot filled with enough water to submerge them and bring to a boil.
The shank and feet are full of impurities, so once the water comes to a boil, dump it out and collect
the feet and shank in a colander. Rinse the pigs feet once more to remove any remaining scum
from the first boil. After giving the stockpot a thorough cleaning, fill it with 8 quarts of water, as well
as the feet, shank, and 2 tablespoons salt, and bring to a boil. Skim the surface as needed using a
fine mesh skimmer to remove any scum. Let the broth continue to simmer over medium-high heat,
skimming the surface as necessary.
Pork bones may be replaced with Pork bouillion to make broth. Rehydrated at a rate of 1 oz bouillion
per 8oz water.
While the broth is simmering, cut the lemongrass stalks in half and bundle tightly using rubber
bands or kitchen twine. Add bundles to the simmering stock. As the broth continues to cook, prepare
the pork blood. Place the blood in a medium-size saucepan and fill with enough water to cover
the surface. With the heat on medium to medium-low, simmer the blood until it is fully cooked,
approximately 30 minutes. To check for doneness, cut the block in half to examine the center. Allow
continued...
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Bún Bò Huê –Beef & Lemon Grass Noodle Soup continued...
blood to cool and then cut into 1-inch cubes and set aside. Remove the beef shank from the broth
after 1.5 hours. Allow it to cool slightly and then slice thinly. Add the beef slices back into the soup to
continue to tenderize.
In a small saucepan, heat the vegetable oil over medium-high heat along with the scallions. When
the scallions are wilted and golden, add the paprika and fish sauce and combine thoroughly. Pour the
mixture into the broth to give it its signature orange hue.
In a medium-size bowl, dissolve the fermented shrimp paste in 1/4 cup water and add to the
broth. Additionally, season the broth with 1/2 tablespoon salt, MSG (if using), and sugar. Adjust the
seasonings to taste. Lastly, add the pork blood cubes.
The soup is ready to be served when the slices of beef and the pigs feet are both perfectly tender,
after approximately 3 to 4 hours of cooking.
Serve immediately with rice noodles, thinly sliced onion and chopped cilantro.
http://gastronomyblog.com/2013/07/01/bun-bo-hue-recipe/
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Pork Belly
1 kg pork lung
1 kg pork liver
3 cloves garlic
1 large onion
1 cup radish, julienned
1 Tbsp vegetable oil
2 Tbsp vinegar
1 tsp salt
1 tsp pepper
2 large green chili
In a frying pan, add a tablespoon of vegetable oil. Add minced garlic. Stir in chopped onions. Add
finely chopped lungs. Season with salt and pepper and sauté until tender. Cover and simmer for 15
minutes. Add finely chopped liver and continue to sauté until brown. Cover and simmer for another
10 minutes. Pour in vinegar and add the green chilies. Add julienned radish and stir. Cover and cook
for 10 minutes until the juices have evaporated. Stir fry for another 5 minutes.
http://www.ifood.tv/recipe/bopis-0
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Bopis
1½ lb pig lungs
1 lb pig heart
½ cup (8 Tbsp) annatto seeds, diluted in 1 cup of water
1 small carrot, minced
6 Tbsp white vinegar
2 Tbsp bird’s eye chili, minced
2 Tbsp ginger, minced
1 medium onion, chopped
4 cloves (20 g) garlic, minced
4 bay leaves
1 cup (16 Tbsp) water
3 Tbsp cooking oil
Salt, to taste
Boil pig lung and heart in lemon grass and pandan leaves until tender, drain and mince. Soak annatto
seeds in ½ cup of water. Heat a frying pan or wok and pour-in cooking oil. Sauté minced ginger and
garlic with chopped onion. Add minced bird’s eye chili and cook for 30 seconds.
Add minced pig lungs and heart and cook for 3 to 5 minutes, occasionally stirring. Pour in annatto
water (water from the diluted annatto seeds) and stir. Add dried bay leaves and an additional cup of
water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates. Add minced carrots and
stir. Simmer for 3 minutes. Season with salt, and ground black pepper and continue to stir. Pour in
vinegar and cook for 8 to 10 minutes more over medium heat.
http://www.ifood.tv/recipe/bopis
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Pork Belly
Kandingga
1 pork lung
1 pork heart
4 garlic cloves
2 red onions
1 cup sugar cane vinegar or strong vinegar
1½ Tbsp ground pepper
Salt, to taste
Fish sauce, to taste
MSG, to taste
Dried bay leaves
Boil lungs and heart until tender. Chop into small cubes or alternately, grind them. Sauté garlic, until
golden brown. Add onions, heart and lungs. Gently stir. Add bay leaves, salt, fish sauce and MSG to
taste. Pour-in vinegar but do not mix. Cover for about 7 minutes over low heat. Mix and serve.
http://www.grouprecipes.com/131700/kandingga-filipino-sour-pork-lungs-heart-.html
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Dinuguan
3 Tbsp vegetable cooking oil
500 g pork belly
500 g pork cheeks
1/3 cup vinegar
1 clove garlic, minced
2 thumb-sized knobs ginger
2 shallots or 1 onion
5 to 6 chile pods
Salt and pepper
2 cups pork blood
¼ kg thinly-sliced pork liver
Heat cooking oil in a pan. Add pork belly and cheeks. Cook over high heat, stirring often, until meat is
no longer pink. Pour in vinegar and stir. Cook, uncovered, until vinegar has been absorbed. Continue
to cook pork in the oil and rendered fat for a few minutes. Add garlic, shallots (or onion), ginger and
chiles. Season with salt and pepper. Stir. Cook until the vegetables soften. Pour in blood. Note that
if there are solid blood masses, you can press them through a strainer before adding to the pork.
Stir. Wait for the mixture to boil. The blood will turn from red to brown as it cooks. When the mixture
boils, reduce heat, cover and simmer for an hour or until the pork is done. The sauce will reduce and
thicken as it cooks. Taste the stew from time to time and adjust the seasonings, as needed. When
the pork is tender, add the liver. Stir. Simmer for another ten minutes. Garnish with slices of chili and
scallions before serving.
http://feastasia.casaveneracion.com/pork-dinuguan/
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Pork Belly
Grive and Frisse (Pork Offal Meatballs)
Frisse Monferrato:
1 egg
1 pig lung
White peppercorns, to taste
50 g butter
Black pepper, to taste
Coriander seeds
200 g minced pork
1 pig Heart
Salt, to taste
Nutmeg, to taste
1 pork liver
100 g parmesan cheese
Crepine (pork intestine membrane)
50 ml olive oil
Grive delle Langhe:
1 egg
30 g pig lung
50 g parmesan cheese
4 sheets salvia
50 ml olive oil
Crepine
Salt, to taste
Juniper berries, to taste
2 cloves
1 pig brain
50 g butter
250 g minced pork
Frisse Monferrato: In a saucepan with plenty of boiling water, immerse the pork heart, lung and liver.
Remove the liver after 5 minutes and continue to cook the lung and heart for 1 hour. Finely chop
the lung, liver and heart. In a mortar, crush peppers, coriander and nutmeg. In a bowl combine pork,
ground spices, salt, liver, lung, heart, egg and grated Parmesan cheese. Form meatballs the size of a
walnut and wrap each with a slice of crépine. Fry in olive oil and butter until browned.
Grive delle Langhe: In a saucepan with plenty of boiling water, blanch the brain for a few minutes,
drain, remove the overlying skin and finely chop. Finely chop the cloves with the sage leaves and
juniper. Finely chop the lung. In a bowl, combine the minced pork, brain, spices, salt, egg and grated
cheese. Form into small meatballs and wrap each with a slice of crépine.
Heat oil in frying pan and brown the meatballs.
http://translate.google.com/translate?hl=en&sl=es&tl=en&u=http%3A%2F%2Felgourmet.com%2Freceta%2Fgrive-e-frisse-albondigas-de-achuras-de-cerdo
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Morcilla
3 cups rice
2½ cups pork blood
1 tsp salt
2 tsp cilantro
2 pods chile peppers
2 cloves garlic
2 yds pork tripe
Cook white rice, but omit the oil. Add pork blood, salt, cilantro, chile peppers, and garlic. Mix well.
Stuff the sausage casing by inserting a funnel, but do not squeeze the stuffing or the sausage
casings.
The casings should be a little loose. Boil the sausage in salted water for about 25-30 minutes. After
25-30 minutes, drain. Either fry it immediately or freeze it after cooling, for later use.
http://www.ricanrecipes.com/recipes/detail.php?id=28
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Fried Morcilla on Bread
7-8 oz morcilla sausage
2-3 Tbsp olive oil
8 oz baguette
Cut the morcilla into approximately 1 inch thick slices. Heat a frying pan (8 or 9 inches) to medium
temperature and add oil. When oil is hot, add morcilla slices. Fry on both cut sides for 3 to 4 minutes.
While morcilla is cooking, cut baguette into 1/2-inch slices. Top each piece of bread with a slice of
morcilla. Secure the morcilla with a toothpick.
http://spanishfood.about.com/od/tapas/r/Fried-Blood-Sausage-With-Bread-Recipe-Morcilla-Frita-Con-Pan.htm
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1 large potato
1 large ripe tomato
4 large cloves garlic
1 red pepper
12 oz lean pork
8 oz onion morcilla sausage
1 lb white butifarra sausage
6 Tbsp virgin olive oil
8 oz tomato sauce
12 oz beef broth
10 oz rice
1 Tbsp sweet spanish paprika
1 cup garbanzo beans
Peel and cut potato into thick slices. Rinse and slice tomato and red pepper. Peel garlic cloves and
leave whole. Cut the pork into small cubes between 1/2 to 1-inch squares. Slice the morcilla and
butifarra sausages. Pour 3 Tbsp olive oil into a large heavy bottom frying pan. Heat over medium
temperature. Sauté garlic, red pepper and pork cubes; browning on all sides. Add half the tomato
sauce and stir, continue to cook for 1-2 minutes. Pour in broth and stir. Simmer mixture for about
30 minutes. After 15 minutes, pre-heat oven to 360F (180C). While mixture is simmering, prepare
the sausage and rice in a separate pan. In a paella pan, or a large, open frying pan or ceramic pot,
heat 3 Tbsp olive oil and sauté sausage slices and paprika with the rest of the tomato sauce and
rice, stirring constantly. Pour broth mixture into sausage and rice mixture. Stir in garbanzo beans,
tomatoes and potatoes and bring to a boil. As soon as it boils, place in oven and bake for 15 minutes.
http://spanishfood.about.com/od/maincourses/r/arrozconmorcill.htm
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Cuchuco
1½ lbs pork bones
10 cups water
½ cup barley, soaked in water
2 medium yellow potato
2 medium red potato
½ cup onion
3 cloves garlic
2 bulbs scallions
½ cup red bell pepper
1 tsp ground cumin
½ cup cilantro
½ tsp sazon goya with achiote
1 tablet beef bouillon
2 cups shredded cabbage
½ cup peas
½ cup carrots
salt and pepper
Place chopped onion, garlic, scallions, and ¼ cup diced red bell pepper in a food processor. Place a
pot over medium-high heat. Add water, beef bouillon, barley and pork bones, bring to a boil. Reduce
the heat to medium-low. Add the onion mixture, salt and pepper and let simmer for 50 minutes. Pork
broth made from 1 oz bouillion per 1 cup water can replace the use of bones to produce broth. Add
the peeled and diced potatoes, cabbage, peas, carrots, Sazon Goya and ground cumin, cover and
cook for an additional 25 minutes. Add cilantro and ¼ cup diced red pepper for garnish.
http://www.mycolombianrecipes.com/cuchuco-de-cebada-colombian-barley-and-pork-soup
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1 cup cellophane noodles
½ cup carrot
1 pod jalapeño/serrano
5 oz enoki mushroom
3 green onion
1 Tbsp sesame oil
Sauce:
2 Tbsp wild sesame seed powder
2 Tbsp Korean red pepper flakes 1 Tbsp brown sugar
2 Tbsp rice wine
3 Tbsp soy sauce
8 perilla leaves ½ large onion
¼ medium cabbage
2 pods Thai chiles
15 perilla leaves
2 cups blood sausage, cut into bites Black pepper, to taste
1 Tbsp gochujang
5 garlic cloves
2 Tbsp sesame oil
Garnish
¼ Cup (4 Tbsp) doenjang
Soak noodles in boiling water. Thinly slice onion, cabbage, jalapeno and Thai chiles. Cut the Perilla
leaves in half and slice in ½ inch thick pieces. Thinly slice green onions and cut the bottom off
enoki mushrooms. In a bowl, combine wild sesame seeds powder, pepper flakes, brown sugar,
rice wine, sesame oil, soy sauce, black pepper and gochujang. Stir. Add chopped garlic. In a hot
wok, add sesame oil, and sliced carrots. Stir fry for 1 minute. Add onion and cabbage. Stir well. Add
mushrooms to the vegetables. Add noodles and ¼ cup soaking water. Stir in sauce and mix until all
the ingredients are well combined.
Drop in bite size sausages and stir lightly 3 to 5 minutes.Warm sausage and add perilla leaves, green
onions and chiles. Stir to mix.
http://www.ifood.tv/recipe/stir-fry-recipe-soondae-bokeum-spicy-korean-stir-fry-blood-sausage-korean-food-chopchop
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Korean Soondae
4 cups sweet rice, cooked
12½ oz cellophane noodles
3 cloves garlic
1 inch knob ginger
1 tsp salt
1/2 tsp pepper
1 Tbsp toasted sesame oil
1 tsp sesame seeds
5 scallion stalks
2 cups pork blood
Pork intestines
Clean the intestine by running slightly warm water through one end and squeezing gently through to
the other. Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water)
for about an hour. Cut into 1 foot sections or leave whole as desired. Tie one end of each section
closed with cotton string.
Soak noodles in luke warm water until soft. Rough chop the noodle. Add finely chop scallions. Toast
sesame seed until golden brown. Crush sesame seeds, garlic, and ginger. Mix rice and other stuffing
ingredients.
Using a funnel or sausage stuffing machine, loosely stuff each section. Gently squeeze stuffing
through the entire length of the section. Don’t pack the stuffing too tightly or the sausage may split
open during cooking. Tie off open end(s) with cotton string.
Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of
water). Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Sausage is
done when juices run clear.
http://www.yummly.com/recipe/external/Soondae--Korean-Blood-Sausage-Recipe-Chow-47875 http://listverse.com/2011/05/01/15-most-unusual-korean-dishes/
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Pork Belly
500 g pork bones
½ cup gourd leaves
3 leaves lettuce
50 g pork liver, cut into thin slices
pork blood, cut into pieces
50 g pork entrails, thinly sliced
100 g minced pork, marinated with
pepper, oyster sauce, sugar, soy sauce
50 g (1 in) small Intestine of pork
50 g pork tenderloin, thinly sliced
1 tsp pepper
1 tsp sugar
½ Tbsp fish sauce
1 Tbsp fried garlic
1 Tbsp soy sauce
1 Tbsp chopped coriander
2 bulbs spring onion 700 g water
Heat water to boiling and add pork bones. Alternately, 3 oz pork bouillon rehydrated in 700 g boiling
water can replace bones. Season with sugar, fish sauce, soy sauce, and ground pepper. Cover pot
and boil for 30 minutes. Reduce heat to simmer. Add sliced pork blood. Form minced pork into balls
and drop into soup. Add pork liver, pork tenderloin, and small intestine of pork. Return to boil. Place
gourd leaves and lettuce into a bowl. Pour soup on top of leaves and garnish with spring onion,
coriander and fried garlic.
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Pork Belly
Roasted Bone Marrow
Marrow bones
Coarse sea salt
To remove the blood from the marrow, place the bones in a bowl of ice water with 1 teaspoon coarse
sea salt per 1 cup water. Refrigerate for 12 to 24 hours, changing the water every 4 hours and
replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. Be sure to
use it within 24 hours or freeze the drained bones for up to 3 months.
Preheat the oven to 450°F (230°C).
Drain the bones and pat them dry. Place them in a roasting pan. If the bones are cut crosswise,
place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to
25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness,
insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s
temperature; the roasted bone marrow should be very hot. There should be no resistance when
the skewer is inserted and some of the marrow will have started to leak from the bones. Serve the
roasted bone marrow immediately with spoons.
http://leitesculinaria.com/78928/recipes-roasted-bone-marrow.html
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Pork Belly
Russian Bone Broth
400 g bones
15 g carrots
15 g onion
1.25 liters water
10 g parsley root
Remove rib bones. Cut remaining bones into 5-6cm segments with a cleaver. Fill pot with enough
cold water to submerge bones, bring to rapid boil, reduce heat and simmer for 3-4 hours.
Occasionally skim accumulated foam from surface. Alternately, dehydrated pork bouillion can replace
boiled bones to produce broth at a rate of 1oz bouillion per 1 cup water. Carrots, onion and parsley
can be added 30 minutes prior to completion to enhance flavor.
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Pork Belly
Watercress Pot Pig
7 oz watercress
1 lb pig rod bone
1 knob ginger
6 jujube (Chinese date)
10 medlar fruit
1 angelica herb
3 polygonatum
10 g dried lily
10 g small dried shrimps
1 tsp salt
Cut pig rod bone into two parts, rinse in cold water. Discard old stems of Watercress and rinse. Cover
bones in 1 quart of cold water and bring to a boil over high heat. Remove bones. Pork broth made
from 1 oz bouillion per 1 cup water can replace the use of bones to produce broth. Add remaining
ingredients, except watercress. Place mixture into a Tang Bao bun and place in 2 quarts of boiling
water. Cover with lid and steam for 2 hours. Add watercress, continue to simmer without lid for 10
minutes. Sprinkle with salt.
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Pork Belly
Pig Peanut Porridge
1 lb pig rod bone
½ cup rice
¼ cup shelled peanuts
Large onion
1 knob ginger
2 tsp scallions
1 fritter
1 tsp white pepper
1 tsp salt
1 tsp oil
Rinse rice. Crack rod bone into small pieces. Chop green onions and slice peeled ginger. Soak
peanuts in hot water for 15-20 minutes. Add onion, ginger and bones to 5 cups of boiling water.
Using a spoon, skim foam that rises to the surface. Reduce heat to low and simmer for 60 minutes or
until mixture is opaque and ingredients are suspended. Place soaked rice and peanuts into porridge
and bring to a rolling boil, reduce heat and simmer an additional 30 minutes while stirring to avoid
sticking. Slice fritter and fry in a pan with oil until crispy. Sprinkle salt, white pepper and chives into
porridge and mix well. Add crisp fritters.
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Pork Belly
Butter Bones
2 pig leg bones with meat
2 Tbsp miso seasoning
1 Tbsp soy sauce
2 Tbsp cooking wine
2 tsp salt
3 whole star anise
1½ Tbsp pepper
2 Tbsp lemon
1 tsp cinnamon
1 strawberry
1 tsp nutmeg
6 slices hawthorn
1 onion
3 slices ginger
Fill a pot with enough water to submerge bones and bring to a boil. In a second pot, heat oil and fry
miso seasonings, add soy sauce. When foam floats to the surface of boiled bones, skim to remove.
Add wine, onion ginger. Add soy sauce mixture and stir well. Finally, add all the remaining ingredients
together, simmer for 1½ hours. Salt according to taste.
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Pork Belly
1 pig bones with meat attached
1 potato
3 shallots
1 knob ginger, finely chopped
8 oz wine
2 Tbsp chili powder
4 Tbsp chili sauce
2 Tbsp soy sauce
1 tsp salt
1 g kimchi
3 potatoes
3 green onion
Black pepper
Submerge a large pig bone in cold water and soak for 30 minutes until most of the blood has been
removed. Rinse bone and replace with fresh water. Pork broth made from 1 oz bouillion per 1 cup
water can replace the use of bones to produce broth. Bring broth to boil and add onion, ginger, and
wine. Reduce heat and simmer for 30 minutes. Add chili powder, chili sauce, soy sauce, a little salt,
and stir over heat for 5 minutes. Simmer until meat is tenderized, but not falling off the bone. Add
additional chili sauce, or a little chili powder, to taste. Add potatoes and cook until soft but retaining
shape. Add prepared Kimchi. Sprinkle with chopped green onion and a little black pepper.
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Pork Belly
Big Bone Stick
Large pork bones
Aniseed, to taste
Salt, to taste
Chop large bones into smaller fragments. Boil in water for 2 hours. Filter broth and set aside.
Alternatively, broth can be made with pork bouillion rehydrated in boiling water. The ratio is 1 oz
bouillion to 1 cup water.
Meaty bones are returned to broth with aniseed and salt. Taste and adjust spices. Cooked until meat
is tender.
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Pork Belly
120 g pig brain
30 g wild gastrodia
10 g longan
20 g ginger
20 g scallions
600 g pork broth
1/3 tsp salt
¼ tsp MSG
1 tsp cooking wine
¼ tsp flour
Pepper, to taste
Thoroughly rinse brain to remove blood. Prepare pork broth by adding 12 oz pork bouillion to 3 cups
of boiling water. Slice brain into sections and add to boiling pork broth. Add longan, ginger, scallions,
salt, MSG, and pepper. Thicken with flour. Simmer for one hour.
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Pork Belly
Porcine Brain Scrambled Eggs with Rice
1 porcine brain
1 cup rice wine
1 tsp salt
1 tsp MSG
2 egg
150 g cooked rice
2 bulbs green onion
Rinse brain in cool water. Chop into large chunks. Marinate in mixture of rice wine, salt, MSG for 10
minutes. Beat two eggs and set aside. Heat oil in frying pan and add marinated brain. Stir-fry over
high heat for 3 minutes. Add beaten eggs and continue to stir-fry. Add cooked rice and chopped
green onion. Continue to stir fry until heated thoroughly.
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Pork Belly
200 g brain
10 g tian ma
5 g cooking wine
3 g salt
5 g onion
5 g ginger
2 g pepper
1 g MSG
1 g pepper
Gently remove the fascia from the exterior of the brain, place in pot filled with enough water to
cover the submerged brain. Add wine and a pinch of salt and bring to a boil. Simmer for 30 minutes.
Remove brain and place into prepared casserole filled with clean water, add ginger, Tian Ma, pepper,
a large onion, and bring to a simmer. Skim the froth from the surface of the liquid and simmer for
about ten minutes, add a little salt, msg and pepper.
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Pork Belly
500 g pork brain 5 g fennel
2,000 g chicken broth
150 g salt
50 g MSG 55 g sugar, divided
15 g tea
100 g rice
15 g sesame oil
5 g soy sauce
5 g rice vinegar
3 g pepper
5 g garlic
Spices: 10 g amomum
15 g anise 10 g angelica
10 g nutmeg5 g cloves
10 g cinnamon
50 g ginger
Remove fascia from brain, rinse blood from brain and soak in clean water. Slice fennel bulb into
strips and set aside. Combine broth, salt, msg, 25 grams of sugar and spices in a wok and bring to a
boil. Submerge prepared brains in soup mixture, reduce heat and simmer for eight minutes. Remove
from heat and let rest. In a second pot with a tight fitting lid, sprinkle an even layer of rice, tea and
30 grams of sugar. Remove brain from first wok and place on top of second wok’s contents. Seal
with lid, increase heat and steam contents. Remove brain and brush with sesame oil. Douse with soy
sauce, vinegar, pepper, and garlic. Transfer back into soup mixture and heat thoroughly.
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Pork Belly
500 g brain
20 g yam
15 g medlar
10 g longan
5 g ginger
5 g cooking wine
Slice yam into ¼ inch slices. Rinse brain in cool water. Add cooking wine, yams, medlar, longan and
one cup of cold water. Bring to a boil then reduce heat to simmer. Cover and stew for three hours.
Add ginger.
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Pork Belly
pig heart, cut into 3 pieces
1 large carrot
1 onion
150 g cream cheese
1 Tbsp tomato paste
1 Tbsp flour
Spices
Rinse the heart and cut off the outer film. Cut into 3 sections and fry with grated carrots and onions.
Add salt, pepper and spices of choice. Spoon flour into tomato paste and mix with fried mixture.
Place heart mixture into a large pot. Add bay leaf and enough water to surround heart pieces without
covering them. Bring to a boil and reduce heat to simmer for 40 minutes. Add cream cheese, cover
with a lid and simmer an additional 40 minutes.
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Pork Belly
½ lb pork fat
½ lb heart (or liver)
5 eggs
5 Tbsp wheat flour
5 Tbsp semolina
5 cloves garlic
Spices: black pepper, salt
Cut pork and heart (or liver) into small cubes, add chopped garlic, semolina, wheat flour, black pepper
and salt. Add 5 beaten eggs and stir well. Divide mixture evenly into two balls and roll into two
rectangles. Starting at short end, roll rectangles into logs. Place into two plastic bags and seal ends.
Boil in a covered pot for 1 hour, turn and boil an additional hour. Remove from plastic bags.
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Pork Belly
Jellied Pork Legs
500 g pigs feet
250 g lean pork
150 g each carrots, onions, celery, parsley
1 bay leaf
Whole allspice and black pepper - a few corns
½ clove garlic
Salt
Parsley or green salad
Chop pork feet and wash with cold water. Simmer over low heat for 3 hours. Add the chopped
vegetables and cook until the meat begins to yield from the bones. Add salt, bay leaf and pepper.
Discard broth, separate the meat from the bones and cut meat into cubes. Season with mashed
garlic and salt and return to cooked vegetables. Place in mold and refrigerate. Invert mold onto plate
and garnish with sprigs of parsley or a green salad. Separately, provide vinegar, mustard or lemon for
dipping.
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Pork Belly
Terrific Vegetable Stew with Pork Heart
2 porcine hearts
6-8 medium potatoes
2 carrots
2 medium onions
2 cucumbers
1 sweet pepper
½ cups tomatoes
Greens, lemon, soy sauce if desired
Prepare pork hearts by cutting off excess film. Cover with cold water and soak for 10-20 minutes.
Remove from water and slice into thin strips. Heat oil in a frying pan (note that the pan should be
suitable for use in the oven). Add heart strips. Cut carrots into semi-circles and onions into half-rings.
Add to fried mixture and fry an additional 5-8 minutes. Add sweet green pepper cut into half rings
and cucumber sliced into thick strips. Fry an additional 5-7 minutes. Add diced tomato (1/2 cups) or
tomato paste (two tablespoons diluted in half a glass of water. Add one Tbs of soy sauce. Fry another
5-7 minutes. Add chopped potatoes. Season with salt and pepper to taste. Squeeze lemon juice and
add cut lemon slices (half rings). Add 1 cup of broth or water. Stir and simmer for 5-7 minutes.
Cover with lid and place in pre-heated oven (180-200 degrees). For 25-30 minutes.
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Pork Belly
500 g pork liver
1 carrot
1 onion
Salt, to taste
Spices, to taste
200 ml milk
Fat or vegetable oil for frying
Slice liver into thin sections, soak in milk for 20-30 minutes. Remove liver slices from milk and put in
oil for frying. After 10 minutes, add the roasting carrots (peeled and cut into strips), onion (chopped
semi-ring), and fry all together for approximately 5 minutes. Stir occasionally. Add spices for 2
minutes before serving.
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%2B%25D1%2581%25D0%25B2%25D0%25B8%25D0%25BD%25D0%25B8%25D0%25BD%25D1%258B%2B%25D1%2580%25D0%25B5%25D1%2586%25
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Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Liver in a Sauce of Pickled Cucumbers
250 g pork liver
½ carrot
1 onion
150 g pickled cucumbers
250 ml milk
2 tsp flour
Salt and pepper to taste
Greens
Rinse the liver and cut into small cubes. Cover in 100 ml of milk and leave for 2-3 hours. Grate the
carrots, cut onions into half rings. Slice cucumbers into very thin slices. Fry the onions in oil until
golden brown, add the carrots until tender. Simmer on low heat. Add cucumbers and mix. Add salt
and pepper if needed. Braise, stirring occasionally, for 2-3 minutes. Pour warm milk (leftover) and
bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In another pan heat the oil and add the liver (milk drained). Sprinkle with flour and fry, stirring
constantly, 3-7 minutes (depending on size of liver). Cook until liquid evaporates. Season with salt
and pepper. Transfer the livers to the sauce, stir and fill with greenery.
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%2B%25D1%2581%25D0%25B2%25D0%25B8%25D0%25BD%25D0%25B8%25D0%25BD%25D1%258B%2B%25D1%2580%25D0%25B5%25D1%2586%25
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Ingredient
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Blood
Russia
Intestines
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Lungs
Vietnam
Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Svezhina
1 pork liver
½ heart
2 kidneys
½ lung
150 g lard
½ beef lung
2 onions
2 potatoes
Salt, to taste
Pepper, to taste
Bay leaf
Rinse liver, heart, kidney, and lung well. Discard all films. Cut offal into chunks and soak in water at
least half an hour. Heat pork fat in a casserole. Remove cracklings. Meanwhile, cut the liver, heart
and the meat from the diaphragm strips. Add fat from the meat and meat from the diaphragm, once
the moisture evaporates and meat is browned, add the heart. Again, wait for moisture to evaporate
before adding kidneys and again before adding lung. Finally add the liver and wait for it to change
color and moisture to evaporate before adding diced onions. Once onions become transparent, add
thick slices of potatoes. Cook until potatoes are tender. Salt and pepper to taste.
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D0%25B8%25D0%25BD%25D0%25B8%25D0%25BD%25D0%25B0%2B%25D1%2580%25D0%25B5%25D1%2586%25D0%25B5%25D0%25BF%25D1%2582%25D1%258B%2B%25D0%25BB%25D0%25B5%25D0%25B3%25D0%25BA%25D0%25B8%25D1%2585%26start%3D10%26sa%3DN%26hl%3Den%26authuser%3D0%26biw%3D1600%26bih%3D1053%26site%3Dimghp
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Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Lung
3 eggs
4 Tbsp flour
2 tsp mustard
1 Tbsp soy sauce
2-4 cloves garlic
1 Tbsp sour cream
250 ml vegetable oil
Spices for the broth: peppercorns, allspice, cloves, star anise, bay leaf
Thoroughly rinse large section of lung in cool water. Cut into medium pieces and submerge in cold
water. Bring to a boil, drain, rinse off flakes of foam. Submerge in fresh water and bring to a boil.
After 30 minutes add broth, salt, onions, cloves, freshly ground pepper and star anise. Cook another
60 minutes. Lung should be tender. Remove from liquid, cool and carve into thin slices. Prepare
batter by whipping eggs, add onion, mustard, soy sauce and sour cream. Add sifted flour and dilute
with water until the batter is the consistency of thick yogurt. Lightly dip slices of lung into batter and
fry in hot oil until golden brown. Spread on absorbent paper to absorb excess fat. Serve with any
spicy sauce of your choice and salad.
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Blood
Russia
Intestines
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Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
700 g pig lung
Pig heart
3 onions
300 g mayonnaise
Salt, to taste
Boil the lungs and heart. Drain water and allow to cool. Carve heart and lungs into thin strips. Cut
onion into rings and mix with heart and lung strips. Add mayonnaise and salt to form a dressing.
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5B5%25D0%25BF%25D1%2582%25D1%258B%2B%25D0%25BB%25D0%25B5%25D0%25B3%25D0%25BA%25D0%25B8%25D1%2585%26start%3D20%26client%3Dfirefox-a%26hs%3Du9D%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1600%26bih%3D1053
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Intestines
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Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Fried Pork Belly
300 g pork belly
70 g flour
100 ml cold water
2 liters palm oil
5 cloves garlic, finely chopped
1 minced coriander root
2 tsp granulated sugar
Pepper
Oyster sauce
Soy sauce
Combine coriander root, garlic, sugar, pepper, soy sauce, and oyster sauce to form a marinade for
the pork belly. Set aside in the refrigerator for 1 hour. Mix a paste of flour and water and use to coat
marinated pork belly. Heat oil and deep fry pork belly until golden crisp. Remove from oil and drain
well. Slice and serve.
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Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Kanom Jean Nam Ngeaw
½ kg rice noodles
½ kg soft pork rib
½ kg minced pork
1 piece blood tofu
½ kg tomato
1 Tbsp salt
2 Tbsp oil
8 cups water
10 large pods dried chile
1 Tbsp celery root
1 Tbsp galangal
1 Tbsp fresh turmeric
2 Tbsp lemongrass
¼ cup shallots
1-2 Tbsp fermented dok ngeaw
3 Tbsp garlic 1 tsp salt
1-2 Tbsp soy bean
Thoroughly clean pork rib and submerge in 8 cups of water. Leave undisturbed for 15 minutes. Spoon
out any bubbles that form on the surface. Heat over low heat and simmer until ribs are soft. Pound
spices finely. Add soybean and mix together well. Heat oil in a frying pan. Add the mixture of beans
and spice. Add minced pork, tomatoes and stir to combine. Then add the water from the boiled pork.
Transfer fried ingredients into the original pot used to boil the ribs. Bring to a boil. Add blood tofu, Dok
Ngeaw and simmer over low heat. If the water dries out, add more. Continue simmering, add salt and
tamarind juice to suit taste. Serve over noodles.
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Blood
Russia
Intestines
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Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Blood tofu
Water
Pork spine
Garlic
White pepper
Black pepper
4 coriander roots
Boil water in a large pot. Chop pork spine into small sections. Add to boiling water with whole garlic
cloves. Add unground white and black peppercorns, and coriander root wrapped in cheesecloth.
Reduce heat to simmer for 2 hours. Rinse blood tofu and slice into segments. Add to broth.
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B8%25A5%25E0%25B8%25B7%25E0%25B8%25AD%25E0%25B8%2594%25E0%25B8%25AB%25E0%25B8%25A1%25E0%25B8%25B9&prev=/search%3
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%25E0%25B8%2594%25E0%25B8%25AB%25E0%25B8%25A1%25E0%25B8%25B9%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26channel%3Drcs%26biw%3D1600%26bih%3D1053
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China
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Thailand
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Korea
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Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
for
Pork By-Products
Blood as the Primary Ingredient
Processing Blood into Blood Tofu
Bún Bò Hue
(Beef & Lemon Grass Noodle Soup)
Spicy Blood Tofu
Leek Pig Hongtangsi
Rice Porridge with Pork Blood
& Dried Shrimp
Leek Pig Red
Blood Tofu with Black Mushroom Soup
Blood Tofu with Pickled
Mustard Greens
Pig Blood Soup
Blood Tofu Soup with Garlic Chives
Pig Cake
Blood Tofu with Beef Bone Marrow
Kanom Jean Nam Ngeaw
Korean Soondae
Blood Tofu with Soft Tofu &
Meatball Soup
(continued)
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Ingredient
China
Blood
Russia
Intestines
Thailand
Lungs
Vietnam
Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Blood as the Primary Ingredient
(continued)
Processing Blood into Sausage
Dinuguan
Black Pudding
Morcilla 2
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China
Blood
Russia
Intestines
Thailand
Lungs
Vietnam
Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Bone as the Primary Ingredient
Processing Bones
Jellied Pork Legs
Pho: Noodle Soup
Chao Huyet
Egg Noodle Soup
Leek Pig Hongtangsi
Cuchuco
Roasted Bone Marrow
Bún Bò Huê –Beef & Lemongrass
Noodle Soup
Watercress Pot Pig
Homemade Salty Pig
Pig Peanut Porridge
Butter Bones
Russian Bone Broth
Big Bone Stick
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Blood
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Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
Offal as the Primary Ingredient
Processing Offal
HEART
BRAIN
Terrific Vegetable Stew
with Pork Heart
Porcine Brain Scrambled Eggs
with Rice
Bopis
Kandingga
Chao Huyet
(continued)
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Blood
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Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
(continued)
INTESTINES
LIVER
Pig Intestine Soup
Korean Soondae
Farm Pig Food
Liver in a Sauce of Pickled
Cucumbers
Morcilla 2
Chao Huyet
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China
Blood
Russia
Intestines
Thailand
Lungs
Vietnam
Bone
Korea
Heart
Colombia
Brain
Philippines
Liver
South Africa
Pork Belly
(continued)
LUNGS
PORK BELLY
Svezhina
Fried Pork Belly
Dinuguan
Bopis
Kandingga
Lung Slices Pineapple Sweet & Sour
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Pork By-Products - In The News

Transcription

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