White Meat and Blood Sausage

Name: White Meat and Blood Sausage
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Ingredients: 1 piece Fresh skin-on pork belly (char the skin over an open flame skin-side down, soak in warm water for 30 minutes, then scrape the charred skin clean); 500 g Pork large intestine (cleaned, turned inside out, one end tied shut); 1000 g Fresh pork blood (let settle and skim the clear serum); 1/4 of serum volume Water (mixed with the serum); to taste Salt; to taste MSG; to taste Sand ginger (for the spice blend); to taste Cassia bark (for the spice blend); to taste Vietnamese cassia (for the spice blend); to taste Round cardamom (for the spice blend); to taste Cloves (for the spice blend); to taste Chopped scallion (for the soup bowl); to taste Shredded ginger (for the soup bowl); to taste Pork broth

A traditional dish from Northeast China featuring skin-on pork belly and pork blood sausage as the main ingredients. Thinly sliced boiled pork is served alongside a soup of blood sausage.

2h 45m

Easy

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Ingredients

Fresh skin-on pork belly (char the skin over an open flame skin-side down, soak in warm water for 30 minutes, then scrape the charred skin clean) 1 piece

Pork large intestine (cleaned, turned inside out, one end tied shut) 500 g

Fresh pork blood (let settle and skim the clear serum) 1000 g

Water (mixed with the serum) 1/4 of serum volume

Salt to taste

MSG to taste

Sand ginger (for the spice blend) to taste

Cassia bark (for the spice blend) to taste

Vietnamese cassia (for the spice blend) to taste

Round cardamom (for the spice blend) to taste

Cloves (for the spice blend) to taste

Chopped scallion (for the soup bowl) to taste

Shredded ginger (for the soup bowl) to taste

Pork broth to taste

Instructions

Prepare the white meat

Char the skin of the pork belly over an open flame skin-side down, then soak in warm water for 30 minutes. Remove and scrape the charred skin clean. Drop into a pot of boiling water, bring back to a boil, then simmer over low heat until cooked through. While still hot, pull out the rib bones. Let cool, then slice thinly and arrange on a plate.

Prepare the casing

Clean the pork large intestine thoroughly, turn it inside out so the skin faces inward, and tie one end tightly closed.

Stuff the blood sausage

Let the fresh pork blood settle, then skim the clear serum from the top. Add 1/4 volume of water, salt, MSG, and a spice blend made from sand ginger, cassia bark, Vietnamese cassia, round cardamom, and cloves. Stir well, then pour the mixture into the pork intestine. Tie the open end shut, drop into a pot of boiling water, and simmer over low heat until the sausage floats to the surface. Remove, let cool, and slice.

Finish the dish

Blanch the blood sausage slices in boiling water until cooked through, then transfer to a serving bowl. Add chopped scallion, shredded ginger, MSG, and other seasonings along with the pork broth. Serve together with the sliced white meat.