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Learn how to cook congealed pork blood properly with a smooth texture and without the cheese holes.
Pork blood curd sometimes called “blood tofu,” is a unique delicacy popular in Chinese cuisine. The soft, jelly-like cubes made from pig’s blood have a mild flavor that readily absorbs the tastes of soups and stews. While you can find prepared pork blood curd at some Asian markets making it at home lets you control the quality and freshness.
With just a few simple ingredients and tools you can easily make pork blood curd from scratch. This article provides a step-by-step guide to preparing authentic pork blood curd, from choosing the right blood to cutting and cooking techniques. We’ll also explore the history and culinary uses of this intriguing ingredient. Let’s get cooking!
Selecting Fresh Pig’s Blood
The key to tasty pork blood curd is starting with high quality fresh pig’s blood Check ethnic meat markets or ask your butcher to source it, Choose blood that is
- Bright red in color without brown spots
- Firm and jiggly, not mushy
- Sold chilled or frozen, not room temp
Thaw frozen blood in the fridge overnight before using. Fresh blood has the best texture and flavor for curd.
Cutting the Blood into Cubes
Once you have the fresh pig’s blood, the next step is cutting it into cubes. Start with a rinsed and sanitized cutting board and knife.
- Cut the entire block of blood jelly into 1-inch thick slices.
- Stack 2-3 slices and cut into 1-inch wide columns.
- Finally, cut across the columns to form 1-inch cubes.
Work quickly and return unused blood to the fridge to prevent spoiling. The cubes don’t have to be perfect.
Cooking the Blood Cubes
Now it’s time to cook the blood cubes. This coagulates the proteins and firms up the texture.
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Bring a pot of water to boil. Add the cubes and boil for 5 minutes.
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Reduce heat and simmer for 45 minutes, until cubes are firm but still jiggly when pressed.
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Drain and immediately transfer to an ice bath to stop the cooking.
Stir gently during cooking so cubes don’t stick together. Test doneness by cutting a cube in half to check the interior.
Storing and Using the Curd
Once cooked, the curd keeps for up to a week refrigerated in fresh cold water. To use:
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Drain and add to soups, congee, braised meats, etc.
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Briefly boil again before eating to heat through.
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Slice or dice as desired – cubes will soften when cooked into dishes.
The mild taste absorbs surrounding flavors. Add to noodle bowls, stews, or simmer alone as a snack!
The Origins and Variations of Pork Blood Curd
Pig’s blood curd has a long history in Chinese cuisine, dating back centuries. Using every part of the animal for food was a practical way to reduce waste. According to legend, rice farmers in southern China first made “blood rice pudding” from leftover duck’s blood. As pork became more common than duck, pig’s blood replaced it in recipes.
The exact origins are unknown, but pork blood curd likely emerged in the early 20th century in Guangdong province before spreading across southern China. It remains especially popular in Cantonese cuisine.
There are many regional variations:
- Hong Kong style: Larger cubed curd boiled in broth
- Chaozhou style: Flattened, thin squares of curd
- Teochew style: Curd cut into balls rather than cubes
Beyond China, blood curd is also used in Vietnamese and Filipino cuisine. Similar blood-based foods exist across cultures, like the British black pudding.
Nutrition and Health Benefits
Pork blood curd is rich in protein, iron, vitamins, and minerals. Pig’s blood is an excellent source of:
- Protein – for muscle repair and growth
- Iron – for healthy blood and circulation
- Vitamin C – for immunity and tissue repair
- Calcium – for strong bones
Consuming blood curd can therefore boost nutrition in vitamin and mineral deficient diets. However, moderation is key, as excess iron can cause toxicity. Limit intake to no more than twice weekly as part of a balanced diet.
Frequently Asked Questions
Where can I buy pig’s blood?
Check ethnic meat markets, especially Asian stores. Ask a butcher to specially source it. Buy fresh, chilled blood.
Can I use other types of blood?
Pork is traditional, but duck or chicken blood can substitute. Each has slightly different taste and texture.
Is pork blood curd safe to eat?
Yes, when fully cooked it is safe. Ensure fresh, high-quality blood. Cook thoroughly.
How long does pork blood curd keep?
Up to one week refrigerated in fresh, cold water. Discard if any spoiled odor develops.
What dishes use pork blood curd?
It’s popular in soups, congee, braises, and noodle dishes. Absorbs flavors of broths and sauces.
Recreating this unique Asian delicacy requires just a few simple steps. With quality fresh pig’s blood, proper chopping technique, and thorough cooking, you can make tasty pork blood curd at home. What traditional recipes will you try using homemade curd?
Where to Buy Pork Blood
You can find congealed pork blood at most Asian grocery stores in the back at the butchers 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 not get the frozen small packet of pork blood in the freezer aisle. They do not work for blood cake. Theres an added or missing ingredient that prevents them from coagulating properly. Once defrosted, its simply a bloody mess.
Is Blood Cake Nutritious
Blood cake does have a lot of good things for you in it, like iron, calcium, magnesium, potassium, vitamin B1, B2, and B3.
However, blood cake is high in cholesterol and saturated fat, so it should be consumed in moderation.