How to Make Pork Blood Jelly – A Step-by-Step Guide

Pork blood jelly, known as “tiet canh” in Vietnamese or “xue mo” in Chinese, is a unique ingredient used in many Asian soups and stews. The cooked jelly has a rich, meaty taste and a soft, bouncy texture. While the notion of eating congealed blood may seem off-putting at first, the jelly’s flavor and texture make it a worthwhile addition to various dishes. Here is a complete guide to making pork blood jelly at home.

What is Pork Blood Jelly?

Pork blood jelly is made by cooking pig’s blood until it coagulates into a firm gelatinous block. The jelly is then cut into cubes or rectangles and added to soups hot pots, braises and stews right before serving. When heated in liquid, the jelly softens into tender pieces with a silky smooth mouthfeel.

Pork blood curd is a common ingredient in Chinese, Vietnamese, Korean and Thai cuisines. Some popular dishes featuring blood jelly are:

• Chinese hot pot
• Vietnamese pho and bun bo hue
• Korean soondae (blood sausage soup)
• Thai pork noodle soup

The jelly lends body, enrichs flavor and provides an intriguing bouncy contrast to soups and braised meats. It is an offal product made from an otherwise discarded part of the pig.

Benefits of Pork Blood Jelly

Besides adding novelty and great texture to dishes, pork blood jelly has noteworthy nutritional value:

• It is high in protein, providing 9g per 100g serving.
• It is rich in iron, containing around 15mg per 100g.
• It supplies vitamin C, calcium and potassium.
• It has a high mineral density compared to other offal.

So pork blood jelly provides significant nutrition in just a small added amount The iron content makes it especially beneficial for preventing anemia

Buying Pork Blood for Jelly

To make pork blood jelly at home, you first need to source the fresh blood. Here are some tips on procuring it:

• Check with Asian butchers or specialty meat shops in Chinatowns.
• Korean and Chinese grocers may stock pre-made packets of jelly.
• Find a halal butcher who drains blood from animals.
• Order online from niche meat purveyors.

The blood must be very fresh It should have a deep crimson color without any darkening or clots About 500g of blood makes six 100g cubes of jelly.

Step-by-Step Instructions

Follow this easy process to turn fresh pork blood into wiggly cubes of congealed jelly:

1. Prepare the pork blood

• Pour the blood into a bowl or dish.
• Check for any clots and discard those.
• Stir gently to evenly distribute the natural gelatin.

2. Boil water with salt

• Add 4 cups water to a pot and bring to a boil.
• Stir in 1 tsp salt until fully dissolved.

3. Add pork blood

• Once the salted water is boiling rapidly, pour in the blood.
• Stir slowly with a ladle or spatula to evenly distribute.

4. Simmer the blood

• Turn heat down to medium after adding blood.
• Gently simmer for about 15 minutes.
• Do not stir excessively to avoid breaking up the coagulating blood.

5. Remove from heat

• When the blood loses all red color and turns dark brown, turn off heat.
• There should be a thin film of coagulated jelly covering the surface.

6. Pour into a loaf pan

• Line an 8″ x 4″ loaf pan with plastic wrap.
• Carefully pour in the cooked blood.
• Tap pan gently to release any air bubbles.

7. Chill until firm

• Cover pan and refrigerate overnight.
• The blood will congeal into a firm jelly block.

8. Cut jelly cubes

• Turn out the chilled jelly loaf onto a cutting board.
• Cut into 3/4″ cubes or rectangles as desired.

The pork blood jelly is now ready to add into soups, braises and hot pots!

Tips for Making Pork Blood Jelly

Follow these tips for the best results when making pork blood jelly:

• Simmer on low heat to avoid over-boiling or over-stirring.
• Skim off any gray scum that floats to the top while cooking.
• Chill completely before cutting to get cleanly defined cubes.
• Work quickly while warm to pour into the loaf pan.
• Use a non-stick pan or coat with oil to avoid sticking.
• Add a pinch of garlic or ginger powder to infuse more flavor.

How to Store and Use

Prepared pork blood jelly can be stored for use in the following ways:

• Keep cubes packed in broth in an airtight container for up to one week.
• For longer storage, drain and freeze jelly cubes for up to 3 months.
• Thaw frozen jelly in the refrigerator before adding to dishes.
• Add jelly directly from fridge or thawed state to hot soups or braises.
• Heat for 1-2 minutes to soften the jelly pieces before eating.

The jelly cubes lend themselves well to soups, hot pots, stews and claypot rice. Try them in Vietnamese pho, Chinese medicinal soups or Korean soondae guk.

Popular Dishes Using Pork Blood Jelly

Here are some classic Asian recipes that traditionally feature pork blood jelly:

• Bun Bo Hue – Spicy Vietnamese beef noodle soup
• Soondae Guk – Korean blood sausage soup
• Chao Long – Chinese mixed offal congee
• Yukgaejang – Korean spicy beef stew
• Tom Yum Goong – Thai hot and sour shrimp soup
• Ma Po Tofu – Chinese spicy tofu stew

The jelly is typically added just before serving these dishes to retain its structure.

Pairings with Pork Blood Jelly

Pork blood jelly pairs well with:

• Beef, pork and seafood – contrasts with the texture
• Noodles like rice noodles, egg noodles – cling to the jelly
• Spicy soups – balances against the heat
• Strongly flavored broths – soaks up the taste
• Cooked tomatoes, bamboo shoots – complementary texture
• Scallions, cilantro – fresh garnish and flavor

Experiment with adding cubes of congealed jelly to your favorite soup or braise recipes for an extra dimension of texture.

While initially intimidating, pork blood jelly is simple to make at home with fresh pig’s blood, salt and water. The resulting wobbly cubes add nourishing protein and minerals to Asian noodle soups and stews. With its unique mouthfeel and rich porkiness, blood jelly is a worthwhile ingredient for adventurous cooks to try. Just be sure to source very fresh blood and handle it safely when cooking up this unlikely delicacy.