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 and versatile ingredient used in many cuisines around the world. From traditional Filipino stews like dinuguan to Vietnamese noodle soups, pork blood adds a richness and depth of flavor. But before you can unlock its culinary potential, you need to know how to properly store this perishable product. Read on as we share tips from experts on storing pork blood cubes or liquid for later use.
Understanding Pork Blood
Before we get into storage methods, let’s quickly go over what exactly pork blood is. Pork blood is the liquefied blood drained from pig carcasses during the slaughtering process. This dark red liquid is then cooled until it coagulates into a jelly-like texture, making it easier to portion and store. The jelly can then be cut into cubes known as “pork blood cubes.”
Pork blood is highly perishable and care must be taken when storing it When exposed to air, pork blood is prone to quick spoilage from bacterial growth. Proper storage is key for maintaining freshness and avoiding foodborne illnesses
Storing Liquid Pork Blood
For storing liquid pork blood, the most important factor is keeping it fully refrigerated or frozen. Here are some tips:
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Place blood in an airtight container as soon as possible after collecting it. The less exposure to air, the better.
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If storing in the refrigerator, blood should be used within 1-2 days. The fridge temperature should be set to 40°F or below.
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For longer storage, liquid blood can be frozen When freezing, leave some headspace in the container as liquids expand during freezing.
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Frozen blood can be stored for 2-3 months before quality deterioration. Defrost overnight in the refrigerator before use.
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Never refreeze thawed pork blood, as this increases risk of bacteria growth. Refreezing also degrades texture.
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Keep blood containers on bottom shelves of the fridge or freezer, away from any raw meats/fish which may drip and contaminate.
Storing Pork Blood Cubes
Pork blood cubes require similar refrigeration but can be stored slightly longer. Follow these guidelines:
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After cutting blood into cubes, submerge fully in cold water in an airtight container.
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Change the water daily to keep cubes fresh. This prevents cubes from drying out.
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Store in the refrigerator for 3-5 days maximum. To extend shelf life, freeze cubes in an airtight container.
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Frozen cubes can keep for 4-6 months before experiencing freezer burn or abnormal tastes.
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For long term storage, consider vacuum sealing packets of cubes to prevent freezer burn.
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As with liquid blood, keep containers on lower shelves of fridge/freezer away from raw proteins.
Using Food Grade Containers
Whether storing liquid blood or cubes, always use food grade containers meant for meat storage. Good options include:
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Plastic containers with tight sealing lids
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Glass jars or containers
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Food grade vacuum seal bags
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Never use containers that previously stored non-food items. Always wash containers thoroughly before use.
Signs of Spoilage
Be on the lookout for any of the following signs of spoilage:
- Odd or sour smell
- Change in texture – becoming slimy
- Discoloration – blood darkens
- Mold growth – fuzzy or furry spots
- Bubbling or foaming when cubes are added to liquid
If you notice any of these, it’s best to discard the blood to avoid foodborne illness. Don’t take chances with questionable pork blood.
Safely Handling Thawed Blood
Finally, if you defrost frozen pork blood, handle it safely by:
- Keeping thawed blood refrigerated and using within 1-2 days.
- Never refreezing after thawing.
- Cooking thoroughly to an internal temperature of 160°F.
- Avoiding cross-contamination by keeping surfaces and utensils clean after contact.
Follow these tips and your stored pork blood will stay fresh for many delicious recipes to come! Let us know if you have any other pork blood storage methods worth sharing!
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 long can you store pork blood?
How do you keep pig blood fresh?
How to keep pig blood from coagulating?
How long will blood last in the fridge?
How long does pork blood last?
Carefully add the pork blood to the pot and cook for 5 minutes at a rolling boil, turning gently once. Reduce the heat to very low, cover the pot, and simmer for an additional 55 minutes. Once cooled, drain and slice into smaller pieces. Store in fresh water in an airtight container in the fridge. It will last for about 3 days.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
Can I use frozen pork blood instead of fresh blood?
We recommend using fresh pork blood. To substitute frozen blood, thaw blood in the refrigerator overnight. Take note that frozen blood often has vinegar added; if your frozen blood has vinegar in the ingredient list, omit the 1/2 cup vinegar called for in the recipe and add vinegar in 1/4 cup increments to taste.
Where can I buy congealed pork blood?
You can find congealed pork blood at most Asian grocery stores in the back at the butcher’s counter. It is typically sold in either large plastic red containers, smaller clear plastic containers, or already cooked. If you are short on time, you can buy pre-cooked pork blood. Do notget the frozen small packet of pork blood in the freezer aisle.