Pork Stew was originally a stewed dish eaten in the northeast rural areas at the end of the lunar year when pigs were killed for the coming new year. In the past, people did not have the luxury of using specific ingredients and spices. They just cut the pork from a freshly killed pig and put the pork into a stew pan. Then they added water and salt and cut pickles into the pan while the pork was cooked. After the pork became tender and the pickles were cooked thoroughly, they poured the processed blood sausage into the pan to cook thoroughly. When serving the dish, there was a plate of pork, a plate of pickles and a plate of blood sausage. Sometimes, the three would be put into one plate.
杀猪菜，原本是东北农村每年接近年关杀年猪时所吃的一种炖菜。过去，人们没有条件讲究什么配料、调料，只是把刚杀好的猪肉斩成大块放进锅里，加入水，放上盐，然后边煮边往里面切酸菜，等到肉烂菜熟后，再把灌好的血肠倒进锅内煮熟。上菜时，一盘肉，一盘酸菜，一盘血肠，也有的是把三者合一。