I get it. When you think of jelly, you see that pristine colourful block of childhood wonder. So who on earth eats BLOOD jelly?.
A lot of people, actually. Much loved in Chinese cooking, pork blood jelly has spread to other cuisines and can be found in many dishes, such as Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà).
I promise it’s not as bad as it sounds! If it’s cooked right, each bite has a spring to it and tastes as rich as the broth it’s been cooking in.
I honestly thought about skipping this ingredient altogether, but hey, I promised AUTHENTIC recipes from our kitchen. So that’s what you’re getting.
Still, if the thought of it bothers you, you can leave it out of any of the dishes we talk about!
Pork blood is a unique ingredient that adds robust flavor and richness to dishes across many cuisines. From blood sausage to Filipino dinuguan stew, liquified pork blood acts as a natural thickener and coloring agent. However, the process of transforming fresh blood into a smooth, liquefied state can seem daunting for amateur cooks.
In this comprehensive guide, we’ll walk through the key steps for successfully liquifying pork blood at home. Whether you’re looking to make traditional blood curd, blood sauce, or experiment with blood in pasta and stews, this tutorial has you covered.
Understanding Pork Blood
Before diving into the liquification process it’s helpful to understand what exactly pork blood is and how it behaves.
Fresh pork blood obtained directly from the animal will be thick and coagulated. This coagulated state makes the blood easier to handle for chopping and cooking
Like many animal bloods, pork blood consists mainly of water and proteins like albumin and globulin. It also contains minerals like iron, copper, and zinc.
When handled properly, the proteins in pork blood provide thickness, viscosity, and emulsification properties similar to eggs. This makes liquified blood an excellent natural thickener and emulsifier.
However, raw pork blood may contain toxins that must be denatured through cooking. Heating helps break down the toxins while salt and acid help extract them.
Step 1: Coagulate the Blood
The first step is allowing the fresh pork blood to coagulate before cooking. This makes the blood firmer and easier to handle.
Place the fresh blood in a clean bowl or container. Allow it to sit at room temperature undisturbed for about 10 minutes. Over this time, the blood will thicken into a jelly-like state.
Coagulation concentrates the blood proteins, which later helps thicken the liquid when cooked.
Step 2: Chop the Coagulated Blood
Once coagulated, the blood must be chopped into smaller pieces prior to cooking.
Use a sharp knife or cleaver to carefully dice the firm blood into cubes no larger than 1⁄2 inch.
Chopping exposes more surface area to heat and liquid during cooking, ensuring even liquification.
Step 3: Simmer the Blood
With the blood chopped, it can now be simmered to achieve a smooth liquid state.
In a stainless steel pot, combine the chopped blood with 2 cups of water and 1 teaspoon of salt. The salt helps draw out impurities while cooking.
Bring the mixture to a gentle simmer over medium-low heat. Partially cover with a lid and cook for 20-30 minutes.
Stir occasionally to prevent sticking and break up any remaining chunks. The blood will gradually melt into the water to form a thick, glossy liquid.
Step 4: Strain and Adjust Consistency
Once fully cooked and melted, the blood must be strained before using in recipes.
Pour the cooked blood through a fine mesh strainer lined with cheesecloth. Press out any excess liquid from the solids.
For a thinner consistency, stir in additional water a few tablespoons at a time until it reaches the desired texture.
Tips for Liquifying Blood
Follow these tips for the smoothest, most successful pork blood liquification:
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Use fresh blood within a day or two for best results. Frozen blood may not liquefy as well.
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Add a tablespoon of vinegar to help denature proteins and extract toxins.
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Skim off any scum that rises to the top while simmering.
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Don’t allow the blood to boil, which can cause it to curdle.
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If the blood isn’t fully melted, use an immersion blender to blend it smooth.
Using Liquified Pork Blood in Recipes
Once liquefied, pork blood can be used to add rich color and flavor to various dishes:
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Blood sausage: Blend into the meat filling before stuffing into casings.
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Stews and curries: Stir into the braising liquid as a thickener and enricher.
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Soups: Swirl into the broth for body and a deep red color.
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Pasta: Mix with flour and eggs when making blood pasta noodles.
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Sauces and gravies: Whisk into pan sauces and gravies in place of flour or cornstarch.
The uses for smooth, melted pork blood are endless. Get creative with this unique ingredient!
Step-by-Step Instructions for Liquifying Pork Blood
For easy reference, here are the key steps for liquifying pork blood summarized:
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Allow fresh pork blood to coagulate in a bowl for 10 minutes.
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Chop the firm, coagulated blood into 1⁄2 inch cubes.
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Combine chopped blood with 2 cups water and 1 tsp salt in a pot.
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Gently simmer over medium-low heat for 20-30 minutes.
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Stir frequently and skim off any scum from the surface.
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Don’t allow the blood to reach a full boil.
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Pour cooked blood through a strainer lined with cheesecloth.
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Adjust consistency by adding small amounts of water if needed.
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Use liquified blood to enrich savory dishes as desired.
With this straightforward process, you can unlock the unique benefits of pork blood in your own cooking. From Filipino stews to Chinese blood curd candy, liquefied blood is an extremely versatile ingredient.
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How to cook blood jelly
First of all, let’s talk about where to get it. Our family source it straight from the nearby Asian butcher. It’s common enough that it’s easy to find here in Australia, and it’s usually sold cold in a plastic container.
From the box, all it really needs is some salt, water and a quick boil to cook. So let’s get started!.
Start by using a knife to gently cut the blood jelly into rectangular prisms. I like to draw a line from left to right through the middle and from top to bottom along the length.
Run the knife around the outside of the box to make sure that every piece can be taken out without breaking.
Put the blood jelly in a small pot with enough water to cover it all. Add 1/2 teaspoon of salt to the water.
Put the blood jelly in then turn the heat up to high without the pot lid.
Occasionally give the blood jelly a gentle stir to stop it from sticking to the pot’s base. The water will begin to thicken.
As soon as the water boils, turn the heat off and put the pot lid on. Let it sit for an hour on the stove to slowly cook further. This is the secret for the most velvet blood jelly experience.
Place the cooked blood jelly in the plastic container it came in and fill it with cold water. Do this before adding it to any soup.
Empty the pot’s contents into a sink with cold tap water running.
Carefully transfer the blood jelly back into the box.
Now, all that’s left to do is wait until the dish that will go with it is almost ready. If it’s a soup, drain and add the cooked blood into the pot to absorb all the flavour!.
Is eating blood jelly good for you?
You’ll be surprised (or excited) to know that pork blood curd is HIGHLY dense in minerals and vitamins. Some of these include:
Just a word of caution though: don’t eat too much blood jelly. Since there is so much iron in them, they should only be eaten twice a week at most.
HOW TO MAKE PORK BLOOD CURD FOR KHAO PIAK SEN/KHAO POON/BANH CANH/CONGEE/KUA MEE (ເລືອດ)
FAQ
How to make pork blood congeal?
How to thaw pork blood?
How do you keep pig blood from coagulating?
How do you make the pork blood sauce?
For the pork blood sauce, combine 1/4 cup (60ml) vinegar and pork blood in a medium mixing bowl and set aside. In a 4-quart saucepan, heat oil over high heat until shimmering. Add garlic and onion and cook, stirring frequently, until light brown in color, about 2 minutes. Stir in the remaining 1/4 cup vinegar and bring to a boil.
How do you cook congealed pork blood?
To cook congealed pork blood, carefully add it to boiling water after slicing ginger, shallots, green onion, salt, and MSG. Cook for 5 minutes at a rolling boil, turning gently once. Then, reduce the heat to very low, cover the pot, and simmer on a gentle heat for an additional 55 minutes.
How do you boil pork blood?
To boil pork blood, fill a pot with just enough water to barely cover it when added later (about an inch). The pork blood contains a lot of moisture, so it does not need a lot of additional water. Add your desired aromatics and seasonings, and bring the pot to a boil. The pot should contain only enough water to cover the pork blood.
How long does it take to cook pork blood?
To cook pork blood, first bring the pot to a boil with your desired aromatics and seasonings. Cook the pork blood for 5 minutes at a rolling boil, turning gently once. Then, reduce the heat to very low and simmer for an additional 55 minutes. The pork blood contains a lot of moisture, so it does not need a lot of additional water.