CuisineThai food
Dish typeRice and Flour
Main ingredientPork
Ingredients
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- 200 ml. Stock (per serving)
- 40 g. Sliced pork (per serving)
- 40 g. Minced pork (per serving)
- 60 g. Pork blood jelly (per serving)
- 20 g. Ivy gourd leaves (per serving)
- 20 g.Beansprouts (per serving)
- 5 g. Fried garlic (per serving)
- 5 g. Tianjin preserved vegetable (per serving)
- 2 g. Crispy lard (per serving)
- 1 g.Ground pepper (per serving)
- 12 cubes Rosdee stock cubes (Stock)
- 12 l.Water (Stock)
- 1 kg. Pork hip, sliced (Sliced Pork)
- 150 ml.Water (Sliced Pork)
- 1 egg Egg white (Sliced Pork)
- 20 g. Tapioca starch (Sliced Pork)
- 5 g.Salt (Sliced Pork)
- 20 g. Sugar (Sliced Pork)
- 20 g.Pork flavour seasoning powder (Sliced Pork)
- 1 kg. Pork hip (Pork Balls)
- 250 g.Pork fat (Pork Balls)
- 100 g. Ice (Pork Balls)
- 10 g. Sesame oil (Pork Balls)
- 10 g. Salt (Pork Balls)
- 20 g. Oyster sauce (Pork Balls)
- 25 g. Sugar (Pork Balls)
- 20 g. Tapioca starch (Pork Balls)
- 20 g.Water (Pork Balls)
Preparation
How to Make the Broth
1. Bring water to a boil in a pot. Add the RosDee Stock Cubes and stir to dissolved them.
How to Make the Marinated Pork
1. Slice the pork into thin pieces and put it in a dish.
2. Add water, egg white, cassava flour, salt, granulated sugar and pork-flavored seasoning powder. Mix well and marinate for about 10 minutes.
How to Make the Seasoned Minced Pork
1. Add the pork hip, pork fat and ice, seasoned with the sesame oil, salt, oyster sauce, granulated sugar, cassava flour and water, in a blender. Blend the ingredients together.
2. Put the seasoned minced pork into a bag for squeezing.
How to Make Pork Blood Soup
1. Boil the seasoned minced pork. Put the marinated pork and pork blood tofu into a strainer and boil them first. Next, add the ivy gourd leaves and bean sprouts and boil them in the broth.
2. Pour the ingredients into a bowl. Add seasoned minced pork and ladle soup into the bowl. Garnish with the fried garlic, Tianjin preserved vegetable, pork rind and ground pepper and serve.