Stewed White Pork with Pickled Mustard Greens and Blood Sausage

Stewed White Pork with Pickled Mustard Greens and Blood Sausage

　　Stewed White Pork with Pickled Mustard Greens and Blood Sausage

　　Pickled mustard greens are a staple vegetable in Manchu cuisine. The Manchu people live in the cold northeastern region of China, where they rely on stored, preserved vegetables from cellars for half the year. Pickled mustard greens are made by fermenting fresh greens in a vat during autumn, giving them a tangy flavor. They can be used in stews, stir-fries, cold salads, soups, or as filling. Stewed pork with pickled mustard greens is a common dish among northern Manchu people. During festivals and holidays in rural areas, people love to eat white pork, blood sausage, and pickled mustard greens. In areas of Northeast China where the Manchu people reside, every heated kang table has a round hole in the center—just the right size for placing a ladle. Under the kang table sits a brazier, so that families can enjoy hot meals throughout the freezing winter months with the pickled mustard greens in the ladle.

　　Stewed White Pork with Pickled Mustard Greens and Blood Sausage is a famous dish with distinctive Manchu flavors. It can also be cooked in a clay pot. Preparation: Clean the pig intestines with alkaline or salt water, beat fresh pig blood to remove foam, then add scallions, ginger, garlic, salt, monosodium glutamate, and other seasonings before stuffing it into the pig intestines. Boil until cooked, then slice. Parboil streaky pork in boiling water to remove foam and bloodiness, then change the water and cook until done. Slice thinly. Then place the white pork slices, blood sausage, sliced pickled mustard greens, and cellophane noodles into a pot, add water, and stew for half an hour. Serve with dipping sauces such as Chinese chive flower, fermented tofu, and sesame paste.

　　Flavor: This delicious northeastern dish is perfect for winter. The white pork is not greasy, the blood sausage has a unique aroma, and the dish is highly nutritious.