Braised Streaky pork with Sauerkraut and Pig Blood Sausage is a traditional famous dish in the Northeast region of China, known for its rich local flavors. It features streaky pork, sauerkraut, and pig blood sausage as the main ingredients, meticulously prepared to perfection. This dish presents an enticing appearance, with the red of the blood sausage contrasting beautifully with the white hue of the streaky pork, making it irresistibly mouthwatering.In terms of texture, the streaky pork is fatty but not greasy, the pig blood sausage is tender and chewy, and the sauerkraut adds a refreshing and delightful sourness. When combined, these three elements create a harmonious fusion that leaves a lasting impression. Not only is this dish delicious, but it also carries significant nutritional value. It is rich in protein, fats, vitamins, minerals, and other essential nutrients, providing ample energy and nourishment to the body.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 10 min | 20 min | 10 | Sour | Easy |
| Streaky pork | 300g |
| Pig blood sausage | 200g |
| Sauerkraut | 200g |
| Green onion | 6g |
| Ginger | 5g |
| Star anise | 3g |
| Fragrant leaves | 3g |
| Salt | 2g |
| Sugar | 1g |
| Coriander | 3g |
Steps:
1.First, prepare a fresh piece of streaky pork. Fill a pot with water and set the heat to medium-high until the water starts boiling. Then, add the sliced streaky pork into the pot, ensuring there is enough water to fully cover it. To enhance the flavor, you can add large pieces of scallions, ginger, star anise, and fragrant leaves as seasonings. These seasonings will give the streaky pork a richer aroma and taste. Cook the streaky pork until it is about 70% done, where the outer layer has turned white but the inside still has a slight pink color. This processing method maintains the tender texture while ensuring sufficient doneness. When the streaky pork reaches the desired state, use a strainer or spoon to remove it from the pot and immediately place it in cold water. This step quickly stops the cooking process and prevents overcooking of the streaky pork. Finally, slice the blanched streaky pork into even thin slices.
2.When boiling the meat broth, do not pour out the soup but instead keep it. First, remove all the seasonings from the soup for later use. This helps preserve the original flavors and aroma of the soup. Next, thoroughly wash the sauerkraut and pour it into the pot. Ensure that the sauerkraut is well-cleaned, removing any excess salt and impurities. Then, add the sliced streaky pork into the pot and cook it together with the sauerkraut. This allows the flavors of the streaky pork to infuse into the soup, adding texture and flavor. Sprinkle a little salt and sugar, adjusting according to personal taste. Salt enhances the umami flavor of the soup, while sugar helps balance the sourness of the sauerkraut. Bring the pot to a boil with the sauerkraut, streaky pork, and seasonings, and simmer on medium heat for three to five minutes. This ensures that the sauerkraut and streaky pork are fully cooked and also enhances the flavor of the soup.
3.Prepare a pig blood sausage and slice it into slightly thicker pieces, approximately 0.5 to 1 centimeter in thickness. This slicing method helps maintain the shape and structure of the blood sausage, providing a rich texture and intense flavor with every bite.
4.Place the pig blood sausage in the pot together with the sauerkraut and streaky pork arranged in an appealing manner. This not only enhances the visual appeal but also allows the flavors of different ingredients to blend together. Once arranged, cover the pot with a lid and simmer over medium-low heat for five minutes.Simmering allows the release of aromatic flavors from the ingredients, allowing the various tastes to permeate each other and enhance the overall dish’s texture and flavor. After five minutes of simmering, you can uncover the pot and check if the ingredients are fully cooked. Ensure that the pig blood sausage is fully cooked and has an enticing color and plump texture, while the sauerkraut and streaky pork have melded together.
5.Prepare some coriander. Finely chop the coriander into medium-sized pieces and sprinkle it in the pot as a garnish. Adding coriander will bring a touch of freshness to the dish while also adding color contrast, making the whole dish more enticing. The unique aroma of coriander blends with the flavors of other ingredients, adding vibrancy to your table. Now, serve this delicious dish and enjoy it with your family or friends!
Tips:
1.Choosing fresh streaky pork, sauerkraut, and pig blood sausage is crucial for ensuring texture and flavor. Make sure the ingredients are not spoiled or damaged and try to choose organic or high-quality ingredients.
2.When boiling the streaky pork, cook it until it is 70% done to maintain tenderness and texture. Overcooking can make the streaky pork too soft and mushy.
Braised Streaky pork with Sauerkraut and Pig Blood Sausage is a nutritious and uniquely textured delicacy. It consists of streaky pork, sauerkraut, and pig blood sausage, each with its own nutritional value. Streaky pork contains plenty of protein, fat, and vitamin B1, providing the body with energy and nutrients. Sauerkraut is rich in various vitamins and minerals, aiding digestion and boosting the immune system. Pig blood sausage is rich in protein, iron, zinc, and other trace elements, known for its blood-nourishing and heart-calming properties, as well as its benefits for the mind. When these ingredients come together and are carefully cooked, they create a dish with a rich texture and comprehensive nutrition.