How to Make Delicious Pork Blood Cubes: A Step-by-Step Guide

Pork blood cubes are a unique and flavorful ingredient used in many Asian cuisines. They add a rich, meaty taste and velvety texture to soups, stews, stir-fries, and more. While the idea of cooking with blood may seem intimidating at first, making pork blood cubes is actually quite easy with the right techniques.

In this comprehensive guide, I’ll walk you through the entire process of making pork blood cubes from start to finish. Whether you’re an experienced cook or a total beginner, you’ll learn all the tips and tricks for creating perfect blood cubes every time. Let’s get cooking!

Ingredients Needed

To start, you’ll need to gather these ingredients:

• Fresh pork blood – This can usually be found at Asian grocery stores or specialty butcher shops. Make sure it’s fresh not frozen.

• Water – For cooking the blood.

• Salt – To season the cooking liquid.

That’s it! Just 3 simple ingredients are all you need. The key is getting high-quality, fresh pork blood, as that will make a big difference in the final texture.

Prepping the Pork Blood

Before cooking the pork blood, it’s important to prep it properly. Here’s how:

• Cut the pork blood into 1-inch cubes using a sharp knife. Work carefully to get evenly sized cubes.

• In a pot, bring about 6 cups of water to boil over high heat. Once boiling, add the pork blood cubes and boil for 2 minutes. This helps remove impurities.

• Reduce heat to low, cover pot, and simmer for 30 more minutes. This gently cooks the blood through.

• Drain and rinse pork blood cubes under cold water. This stops the cooking process.

Prepping the blood in this way ensures the cubes will be tender with the right amount of “bounce” when cooked. Rinsing removes any clotted bits of blood or sediment.

Cooking the Pork Blood

Now comes the fun part – actually cooking the pork blood into that distinctive gelatinous cube shape. Follow these steps:

• In a pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon of salt.

• Once boiling, carefully add pork blood cubes. Reduce heat to medium.

• Gently stir the cubes occasionally to prevent sticking as they cook.

• Simmer for 25-30 minutes until the liquid thickens and cubes solidify.

• Remove pot from heat. Allow the blood cubes to sit in the gelatinous liquid for 1 hour. This helps them fully set.

• Drain pork blood cubes and transfer to a storage container.

• Fill container with fresh, cold water to cover the cubes. This stops the cooking process.

• Refrigerate until ready to use, up to 3 days.

Cooking the blood low and slow is the secret to getting soft, jiggly cubes. Letting them sit in the hot liquid firms them up before chilling in cold water.

Seasoning the Pork Blood

Plain pork blood cubes are ready to go in recipes. But you can also season them for extra flavor. Some tasty options include:

• Soy sauce – For savory saltiness

• Garlic and ginger – For aromatic kick

• Chili flakes – For mild heat

• Five-spice powder – For complex spice flavor

• Herbs like rosemary or thyme – For earthy notes

Seasonings can be added directly to the cooking liquid. Let cubes simmer until flavors are absorbed, about 5 minutes.

Using Pork Blood Cubes in Recipes

Now let’s talk about the fun ways to use those home-cooked pork blood cubes! They work great in these recipes:

Pork Blood Soup

• Simmer broth with sliced ginger, green onions, and pork blood cubes for 15-20 minutes.

• Season with soy sauce or fish sauce. Top with cilantro.

Spicy Pork Blood Stir-Fry

• Stir-fry pork, garlic, and chili peppers.

• Add pork blood cubes and season with soy sauce and white pepper.

Congee with Pork Blood

• Simmer rice porridge and add pork blood cubes in the last 5 minutes.

• Top with scallions, fried shallots, and cilantro.

Pork Blood Noodles

• Boil noodles and make sauce with pork broth, soy sauce, and oyster sauce.

• Mix in pork blood cubes and garnish with bean sprouts.

The velvety cubes are great in soups and braises. Frying or stir-frying gives them a crispy exterior. Let your creativity run wild!

Storing Pork Blood Cubes

Properly stored, pork blood cubes will keep in the refrigerator for 2-3 days. Here are some storage tips:

• Keep cubes fully submerged in cold water in an airtight container.

• Change the water daily to keep cubes fresh.

• Cooked cubes can also be frozen for up to 3 months. Thaw overnight in the fridge before using.

• Cook fresh pork blood as needed. Don’t leave raw blood unfrozen for more than 2 days.

Storing in cold water prevents cubes from drying out or absorbing funky fridge odors. Use frozen cubes within 3 months for best quality.

Common Problems and How to Fix Them

Making pork blood cubes for the first time? You might run into some issues. Here’s how to troubleshoot:

Cubes crumble when handled: Simmer too long over high heat. Cook at a low temp next time.

Cubes have a chalky texture: Didn’t simmer long enough for cubes to fully hydrate. Let cook 30+ minutes.

Broth won’t thicken: Keep at a low simmer to reduce liquid. Add a cornstarch slurry if needed.

Cubes spoiled quickly: Water wasn’t changed daily. Always use fresh, cold water for storage.

With practice, you’ll get the knack of perfectly bouncy pork blood cubes! Don’t get discouraged if they’re not picture-perfect at first.

Enjoying Pork Blood Dishes Around the World

Now that you’re a pork blood cube expert, try seeking out delicious blood-based dishes from around the globe! Here are some to look for:

• Vietnam: Tiet Canh – Pork blood soup with vermicelli

• China: Stir-fried pork blood – Tossed with vegetables in oyster sauce

• Korea: Soondae – Blood sausage filled with noodles and veggies

• England: Black pudding – Blood combined with pork fat and oatmeal

• Thailand: Luu Suan – Pork blood and offal curry

• Hungary: Disznóvér – Pig’s blood cake fried in lard

Broaden your blood-cooking horizons! Let pork blood cubes be your passport to global cuisine.

Satisfy Your Adventurous Side with Pork Blood Cubes

As you can see, mastering pork blood cubes doesn’t have to be an intimidating kitchen challenge. With fresh ingredients and the right techniques, anyone can make these unique Asian gems at home.

Drop the blood cubes into your favorite soups and stews for added richness and body. Or branch out and explore new pork blood recipes from around the world. Either way, the velvety cubes are sure to satisfy your adventurous side.

So grab some fresh pig’s blood and let’s get cooking! Your taste buds are in for a real treat. Just follow my tips above for blood cube success.