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

Pork blood curd, also known as “pig blood curd” or “blood tofu”, is a unique ingredient used in Chinese cuisine, especially Cantonese cuisine. The gelatinous, soft cubes made from congealed pig’s blood have a mild, slightly metallic taste that adds texture and flavor to soups, congees, and stir-fries. While the idea of cooking with blood may seem intimidating to some Western palates, pork blood curd has been enjoyed in China for centuries.

In this comprehensive guide we’ll cover everything you need to know about making pork blood curd at home including where to buy pig’s blood, necessary tools and ingredients, step-by-step instructions, storage tips, and serving ideas. With the help of this guide, even beginner cooks can master the art of preparing this intriguing delicacy. Let’s get started!

Where to Buy Pig’s Blood for Pork Blood Curd

The key ingredient for pork blood curd is, of course, fresh pig’s blood. This can be difficult to source if you don’t have access to an Asian market. Here are some ideas on where to find it:

• Asian grocery stores – This will be your best bet for finding containers of fresh congealed pig’s blood often in the meat department or butcher section.

• Ethnic meat markets – Hispanic or Asian butcher shops sometimes carry pigs blood, Ask at the butcher counter

• Farms and slaughterhouses – Reach out to local pig farms or slaughterhouses to see if they will sell you some fresh blood.

• Online ordering – There are a few online retailers that ship frozen pigs blood if you can’t find a local source.

The blood must be very fresh, so plan to use it immediately or store it for no more than a day before making the blood curd. Once you’ve procured the main ingredient, it’s time to gather the rest of the tools and seasonings.

Equipment Needed

Making pork blood curd doesn’t require any special kitchen tools. Here’s what you’ll need:

• Sharp knife and cutting board
• Medium pot with lid
• Wooden spoon for stirring
• Colander
• Storage container
• Measuring spoons

The most important tool is a very sharp knife to cut the solid blood into even cubes. Beyond that, just some basic kitchen tools will do.

Ingredients to Prepare Pork Blood Curd

While the ingredient list for pork blood curd is short, the seasonings are essential for getting the right flavor and texture:

• 1 pound fresh pig’s blood
• 4 cups water
• 2 teaspoons salt
• 1 inch ginger, thinly sliced
• 1 green onion, chopped

Salt is crucial for coagulating the blood and forming a firm texture. Ginger and green onion add aromatic flavor. That’s all you need for basic pork blood curd.

Step-by-Step Instructions

Now we’re ready to transform fresh pig’s blood into tender, gelatinous cubes. Follow these steps:

1. Cut the Blood – Remove the blood from packaging and rinse off any excess blood. Use a very sharp knife to cut the blood into 2-inch cubes. Work quickly to keep it as cold as possible.

2. Boil Water – In a medium pot, bring 4 cups water to a boil over high heat. Add the ginger and green onion.

3. Add Blood – Once the water reaches a full boil, carefully add the blood cubes. Return to a boil.

4. Reduce Heat – After 1 minute of boiling, reduce heat to medium-low. Simmer for 5 minutes.

5. Season – Add 2 teaspoons of salt and stir gently to incorporate.

6. Simmer – Allow the blood to simmer for 20 more minutes. Skim off any foam or impurities that rise to the top.

7. Cool – Drain the cooked blood through a colander and rinse under cold water. Allow it to cool completely before handling.

8. Cut Cubes – Use a sharp knife to slice the cooked blood into 3/4-inch cubes. Work quickly before it starts to melt.

9. Store – Place cubes in an airtight container, cover with fresh cold water, and refrigerate. Use within 3 days.

And that’s it! With a simple boiling technique, fresh pig’s blood is transformed into the unique ingredient known as pork blood curd.

Tips for Smooth, Tender Pork Blood Curd

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

• Start with the freshest possible pigs blood to avoid funky flavors.

• Cut the raw blood into very even cubes for uniform cooking.

• Don’t let the water boil too vigorously to prevent the cubes from breaking apart.

• Chill quickly after cooking so the cubes hold their shape when cut.

• Handle the cooked blood gently when cutting into cubes.

• Store in cold water in the fridge and use within 3 days for the best quality.

How to Use Pork Blood Curd

The mild flavor and velvety texture of pork blood curd make it a versatile ingredient. Here are a few ways to use it:

• Add to soups – Hot pot, wonton soup, congee

• Braise with leafy greens – Water spinach, bok choy

• Stew with meat – Pork belly, chicken, duck

• Stir fry with noodles or rice

• Mix into dipping sauces and salad dressings

• Simmer in tomato-based sauces

• Use as a vegetarian substitute for meat

Get creative with this unique ingredient! Pork blood curd absorbs surrounding flavors readily.

Health Benefits and Risks

Like most organ meats, pork blood curd is packed with nutrients, especially:

• Protein – Excellent source of highly bioavailable protein.

• Iron – Very high in heme iron which is more easily absorbed.

• Vitamin C – Higher in vitamin C than regular pork muscle meat.

However, there are some health risks to consider:

• High Cholesterol – Contains very high levels of cholesterol.

• Foodborne Illness – Risk of contamination if blood is not fresh.

• Iron Overload – Eating too much may lead to excess iron absorption.

Moderation is key, as with most foods. Pork blood curd can be enjoyed as part of a varied diet. Those with iron disorders or on blood thinners should exercise caution.

Satisfy Your Adventurous Streak with Pork Blood Curd

If you’re feeling daring in the kitchen, give pork blood curd a try! With this detailed guide, you can approach this unique ingredient with confidence. The tediously crafted cubes require patience and care, but the payoff is an elegant addition to Asian soups and stir-fries. Grab some fresh pig’s blood and unleash your inner Chopped champion. Pork blood curd is calling your name!