Pig Blood Noodles with Smoked Stock and Dehydrated Kimchi

By • February 22, 2015 0 Comments

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Author Notes: Three weekend experiments came together in one bowl. Ken Albala

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Serves 2 people

  • 1 cup Fresh Coagulated Pig Blood
  • 1 cup All Purpose Flour plus more to make a stiff dough
  • 1 piece Napa Cabbage
  • 1 carrot
  • 1 clove garlic
  • 3 tablespoons fish sauce
  • 1 pound smoked pork hocks or turkey legs, necks, etc
  • 1 onion
  • 1 stalk celery
  • 1 parsnip
  • 1 piece cut beef shank
  • 1 sprig mixed herbs: thyme, basil stems, fennel fronds, etc.
  • 1 handful mixed spices: pepper, coriander, star anise, clove, etc
  1. Mix the blood and flour into a stiff dough with a pinch of salt and pass it through a hand cranked extruder or pasta machine directly into boiling water. Spaghetti is the right size. Alternately roll out and cut by hand and boil.
  2. Cut up the cabbage, carrot and any other vegetable you like. Salt heavily. Let sit for two hours. Rinse off. Add garlic, fish sauce and chopped fresh chilies if you like. Put in a jar and leave on the counter for two weeks, letting the gas escape now and then. Next spread out on a dehydrator sheet and dry thoroughly.
  3. Boil all the ingredients for stock at a very low temperature in a large pot, covered. Place in an oven at 300 degrees over night. In the morning strain off the stock. You will need about 4 or 5 cups for this recipe. Freeze the rest.
  4. When ready to serve, arrange the noodles in a bowl, our over the stock and sprinkle with dehydrated kimchi. Serve with chop sticks and a spoon. Add soy sauce to taste.

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