Preparation
30 minutes
Cooking
35 minutes
Difficulty
Easy
Northern-style pig intestines porridge is a simple dish but is loved by many people for its delicious and attractive flavor, with soft porridge and tender, fatty pig intestines that are hard to resist. Therefore, today TasteVN will go into the kitchen with you to prepare this porridge dish! Let’s get started!
Ingredients for Northern-style Pig Intestines Porridge Serves 4
Rice 200 gr Pig intestines 100 gr Pig liver 100 gr Pig tail 50 gr Pig stomach fat 100 gr Pig blood 200 ml Basil 5 leaves Green onions 50 gr Salt a little
How to choose the right ingredients
How to choose fresh pig intestines
- Good pig intestines will have a pinkish-white color, will be elastic when pressed, and will not have a foul smell.
- Choose intestines with small intestinal tubes, the liquid inside should not be yellowing, and the intestines should be dry and firm.
- Avoid buying intestines that are green or dark, have a slimy texture, and have a foul smell as these are old and not fresh.
How to choose fresh and delicious pig tails
- Delicious pig tails should have a moderate size, the tail bone is not too large, feels warm to the touch, with bright pinkish-red meat inside, and has good elasticity and warmth when pressed.
- It is advisable to choose pig tails with smooth, shiny skin, without unusual spots and with bright colors.
- Avoid buying pig tails that have strange colors, unusual odors, and are slimy.
How to choose fresh and delicious pig liver
- Good pig liver should have a bright color, vibrant red or rosy, with evenly colored liver leaves.
- It is recommended to choose pig liver that has a smooth, even surface, is not lumpy, has a firm texture, and good elasticity.
- Avoid buying liver that is dark yellowish, has a loose texture, and emits an unusual smell, as this indicates infected liver, which can cause food poisoning when consumed.
How to choose fresh and delicious pig stomach
- Fresh and delicious pig stomach should be white or light pink, have good elasticity, and show no bruises on the outside.
- Choose stomachs that do not have hard seeds and do not feel slimy when held.
- Avoid choosing stomachs with black bruises, pale green areas, strong odors, or those that have been frozen, as they will not be fresh and lose their crispness.
How to choose clean and safe pig blood
- Good pig blood is usually sold early in the morning when pigs have just been slaughtered. Additionally, it is best to choose bright red blood without any foul smell.
- When purchasing, you should keep the blood in a clean, sealed bag to prevent direct exposure to the outside environment.
How to prepare Northern Pork Intestine Porridge
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Prepare the pig intestines
Soak the pig intestines and pig tail you bought in water, adding a few slices of ginger to remove the fishy smell.
How to prepare pig intestines without a fishy smell:Method 1: Rinse the pig intestines with white wine. Then, wash the intestines again with water, use your hands to squeeze the intestines with salt and lemon juice for about 5 minutes, then rinse with water and let drain.
Method 2: Rinse the pig intestines with water and then cut them into small pieces. After that, turn the intestines inside out and rub with flour and salt for about 5 minutes, then rinse with water.
See details: How to prepare pig intestines without a fishy smell
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Clean the stomach
The pig fat of the stomach you bought should be washed thoroughly with water, then scrubbed with lemon and salt for about 5 minutes, and then rinsed with water and let it drain.
Use a knife to chop the pig fat into small, bite-sized pieces and then mince it until it is slightly smooth.
How to clean the pig stomach without a fishy smell:- Method 1: After purchasing the stomach, turn it inside out and wash it thoroughly with water. Then, vigorously scrub the stomach with salt to remove all the slime. Finally, rinse it under running water.
- Method 2: Instead of salt, scrub the stomach with a few slices of lemon for about 10 minutes, then wash it clean with water and let it drain before cooking.
- Method 3: Boil a pot of water with a bit of salt, vinegar, and white wine; when the water boils, blanch the stomach for about 1 – 2 minutes, then remove it and rinse it with water.
See details: How to clean pig stomach without a fishy smell
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Preparing pig liver
Soak the pig liver in unsweetened fresh milk for about 30 minutes and then rinse it with clean water.
After that, use a knife to cut the liver into bite-sized pieces.
How to prepare pig liver without a fishy smell:- Method 1: Soak the pig liver in a mixture of salt water for about 1 – 2 hours before cooking, then take it out and rinse it with water.
- Method 2: Instead of salt water, you can soak the liver in vinegar, and the soaking time only needs to be about 30 minutes before rinsing and cooking.
- Method 3: Soak the pig liver in flour or cornstarch for about 30 minutes and then rinse it with water.
See details: How to prepare pig liver without a fishy smell
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Mixing the stuffing
Put the pig stomach fat and the prepared pig liver into a bowl. Next, use a ladle to scoop the blood pudding into the bowl.
Then, chop the green onions and 5 basil leaves and add them to the bowl. Season with 1 teaspoon of salt and then use chopsticks to mix all the ingredients together.
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Boil liver, pig stomach, and old intestines
Put a pot of water on the stove and bring it to a boil. When the water is boiling, add the remaining liver, pig stomach, and old intestines and boil for about 7 – 10 minutes until the ingredients are soft.
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Stuff and boil sausage
To stuff the intestines, prepare a plastic bottle with the top cut off. Next, insert the end of the pig intestine into the mouth of the bottle and scoop the blood into it.
After stuffing, place the sausage in boiling water to start cooking, boil the sausage for about 20 minutes, until it is cooked, then remove it, let it cool, and cut it into small pieces.
Tip: The sausage is fully cooked when you poke it with a sharp stick and see no red liquid flowing out. -
Completing the porridge
Once the porridge is sticky and thick, fluff it up evenly and add a little water, let it simmer for another 5 minutes to complete.
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Final product
A bowl of pork porridge with full liver, stomach, sausage, and pork intestines looks extremely appetizing. The porridge is hot, soft, and the toppings are tender and rich without being fishy. On rainy days, having a bowl of Northern-style pork porridge that is thick and smooth is unbeatable!
With easily found ingredients and a simple recipe, you can easily make steaming hot, delicious, and irresistible Northern pork belly porridge at home for yourself and your family to enjoy! Wishing you success in your cooking!
