White Pork and Blood Sausage
A classic Northeast Chinese dish: tender pork belly, silky blood sausage, and tangy pickled cabbage slow-cooked to perfection – a comforting taste of home.
Ingredients
14 items- Pork belly 500 g
- Blood sausage 300 g
- Pickled cabbage (sauerkraut) 200 g
- Scallion 1
- Ginger 1 piece
- Garlic 3 cloves
- Dried chili peppers 2
- Star anise 2
- Salt to taste
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Chicken bouillon a pinch
- White pepper powder a pinch
- Cilantro some
Nutrition
Steps （8 steps）
Place pork belly in a pot with cold water, add scallion, ginger, and cooking wine. Bring to a boil over high heat, then turn to low heat, skim off foam, and simmer for 30 minutes until a chopstick can easily pierce the skin.
Soak pickled cabbage in water for 10 minutes, then squeeze dry; gently slice blood sausage into thick rounds, being careful not to break them. Set aside.
Remove cooked pork, let cool slightly, then slice into 0.5 cm thick pieces. Strain the cooking broth and reserve.
Heat a little oil in a pot over medium heat, sauté scallion, ginger, garlic, and dried chili until fragrant. Add shredded pickled cabbage and stir-fry for 2 minutes until it smells sour and aromatic.
Pour in the reserved broth, add star anise, bring to a boil, then reduce to medium heat and simmer for 15 minutes until the cabbage is tender.
Add the pork slices, continue simmering for 10 minutes until the meat absorbs flavor, and the liquid reduces to just below the ingredients.
Finally add the blood sausage, gently mix, and cook over low heat for 3-5 minutes until they float and darken. Do not overcook.
Season with salt, soy sauce, chicken bouillon, and white pepper. Garnish with cilantro and serve.
Tips
Start pork in cold water to remove blood; add blood sausage at the end; soak pickled cabbage to reduce saltiness.
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