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 cubes are a unique and flavorful ingredient used in many Asian cuisines. The earthy, iron-rich taste of pork blood adds depth and complexity to soups, stews, stir-fries, and more While pork blood cubes can be purchased pre-made from Asian grocers, learning how to make them at home opens up a world of culinary possibilities
In this comprehensive guide we’ll walk through everything you need to know to make pork blood cubes from scratch. You’ll learn how to source and prepare fresh pork blood season it with complementary flavors, set and cut the cubes properly, and store them for later use. With just a few simple ingredients and steps, you can add homemade pork blood cubes to your cooking repertoire.
Benefits of Homemade Pork Blood Cubes
There are several advantages to making your own pork blood cubes rather than buying pre-made:
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Control over ingredients: By making them yourself, you can control exactly what goes into your pork blood cubes. This allows you to avoid unwanted additives.
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Customize flavors: Tailor the cubes to your taste preferences by experimenting with different seasonings and aromatics.
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Cost savings: Purchasing fresh pork blood and making the cubes costs less than buying pre-made cubes.
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Freshness: Homemade cubes will taste fresher than store-bought since you can use them soon after preparing.
Ingredients Needed
Making pork blood cubes requires just a few simple ingredients:
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Fresh pork blood: The star ingredient! Obtain fresh blood from a butcher or Asian market.
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Water: Hydrates and sets the pork blood.
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Salt: Seasons the cubes and aids in solidifying.
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Vinegar: Adds tangy flavor and prevents coagulation.
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Garlic, ginger, soy sauce: Optional seasonings to taste.
Step-by-Step Instructions
Follow these simple steps for homemade pork blood cubes:
1. Prepare the Fresh Pork Blood
Rinse the fresh pork blood thoroughly under cool running water. Remove any clots or impurities. Cut the pork blood into 1-inch cubes for quicker cooking.
2. Boil the Pork Blood
In a medium pot, bring water to a rapid boil over high heat. Add the cubed pork blood. Boil for 2 minutes, stirring occasionally. This short boil coagulates the blood.
3. Simmer on Low Heat
Reduce heat to low, cover pot, and simmer pork blood for 30 minutes. This gentle simmer fully cooks the cubes.
4. Season the Pork Blood
Add 2 teaspoons salt, 1 tablespoon vinegar, and any other seasonings like minced garlic, ginger, or soy sauce to taste. Simmer 5 minutes more.
5. Pour Blood Mixture into Container
Carefully pour hot blood mixture into a plastic container or metal loaf pan. Allow to cool to room temperature.
6. Chill Pork Blood OVERNIGHT
Once cooled, cover container and refrigerate overnight. This allows the pork blood to fully solidify into a gelatinous block.
7. Cut Pork Blood into Cubes
Remove solid pork blood from refrigerator. Using a sharp knife, slice into 1-inch cubes. Rinse off cubes.
8. Store Cubes in Salted Water
Place cubes in a container and cover with heavily salted water. Refrigerate. Use within 3-5 days.
And that’s it – you now have homemade pork blood cubes to use in all your favorite recipes! The cubes add a unique, meaty flavor to any dish.
Cooking with Pork Blood Cubes
Pork blood cubes shine in hearty Asian soups, stews, and stir-fries. They add rich umami flavor and luxurious texture. Here are some delicious ways to use your homemade pork blood cubes:
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Pork Blood Soup – Simmer cubes in chicken broth with ginger, green onions, and tofu.
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Spicy Pork Blood Stir-Fry – Toss cubes in a wok with garlic, onion, and Asian chili sauce.
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Pork Blood Congee – Add cubes to classic rice porridge along with shredded pork, scallions, and fried shallots.
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Pork Blood Tacos – Top corn tortillas with cubed pork blood, cilantro, onions, and salsa.
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Pork Blood Pancit – Mix cubes into Filipino noodle stir-fry with shrimp, veggies, and oyster sauce.
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Pork Blood Fried Rice – Stir cubes into rice with scrambled eggs, peas, and soy sauce.
Get creative and add pork blood cubes to any dish that could use a flavor boost! Their versatility allows them to blend seamlessly into both Asian and Western recipes.
Tips for Working with Pork Blood Cubes
Here are some top tips to get the most out of your homemade pork blood cubes:
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Cut cubes smaller for faster cooking and more even distribution of flavor.
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Rinse cubes before adding to remove excess saltiness from the storage liquid.
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Add pork blood cubes at the end of cooking as they require just a quick reheating.
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Prevent cubes from sticking together by giving them a quick stir while cooking.
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Substitute pork broth or water if a recipe calls for the storage liquid.
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Reduce amount used if you want a more subtle pork blood flavor.
With the proper techniques, pork blood cubes can transform from an exotic ingredient to a kitchen staple.
Enjoy Endless Possibilities with Homemade Pork Blood Cubes
While the idea of cooking with pork blood may seem intimidating at first, making your own pork blood cubes opens up a whole new realm of culinary potential. With a few easy steps and minimal ingredients, you can add homemade pork blood cubes to elevate your soups, stews, stir-fries, and more with their incomparable rich, earthy flavor and velvety texture.
Equipped with this complete guide, you now have all the knowledge needed to start crafting delicious pork blood cubes in your own kitchen. So grab some fresh pork blood and get ready to take your cooking to the next level!
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 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!.
HOW TO MAKE PORK BLOOD CURD FOR KHAO PIAK SEN/KHAO POON/BANH CANH/CONGEE/KUA MEE (ເລືອດ)
How do you make pork blood cubes?
To prepare the pork blood for making pork blood cubes, start by cutting the pork blood into cubes. Then, bring a pot of water to a boil and add the pork blood cubes. Boil the pork blood cubes for about 2 minutes on high heat, stirring occasionally to prevent them from sticking to the bottom of the pot.
What can I eat to build my blood?
For the body to make red blood cells, it is important to get nutrients that are the building blocks of red blood cells. Eating iron-rich foods such as green leafy vegetables, red meat, beans and nuts will help the body to make Hemoglobin, which is the red color pigment that is part of the red blood cells.
What can I cook with pork blood cubes?
Cook ground pork with spices such as cumin, chili powder, and paprika. Once cooked, add in the pork blood cubes and stir until heated through. Serve the mixture in tortillas with toppings such as shredded lettuce, diced tomatoes, and avocado. These are just a few ideas for cooking with pork blood cubes.
How do you cook congealed pork blood?
Add sliced ginger, shallots, green onion, salt and MSG. Carefully add congealed pork blood to the boiling water. Cook for 5 minutes at a rolling boil, turning gently once. Reduce the heat to very low, cover the pot, and simmer on a gently heat for an additional 55 minutes.