Pork blood is a unique ingredient used in many Asian cuisines that adds richness and depth of flavor In its liquid state, pork blood has an iron-rich taste But when solidified into gelatinous cubes, it takes on an entirely different texture and ability to absorb flavors. If you want to unlock the magic of solid pork blood, read on to learn the simple process of transforming liquid blood into jelly-like cubes.
An Overview of Solidifying Pork Blood
Solid pork blood is often added to soups stews and braised dishes in Vietnamese, Chinese and Filipino cuisines. It has a soft velvety consistency that enriches the broth. Solid blood also readily soaks up the surrounding flavors.
To achieve this desired texture fresh pork blood must be carefully cooked and cooled to form a solid gel. The process involves just a few steps
- Gathering fresh, liquid pork blood
- Simmering the blood while stirring frequently
- Adding salt to help coagulation
- Allowing the mixture to cool and congeal
- Cutting the solid mass into cubes
- Storing in salty water
With the right technique, you’ll be ready to add these unique cubes to your favorite recipes. Let’s look at the process in more detail.
Step 1: Obtain Fresh Pork Blood
The starting point is securing fresh, liquid pork blood. This can usually be requested from your local butcher. Some specialty Asian grocery stores may also stock containers of pork blood.
- Tip: Make sure the blood is fresh and liquid. Frozen or already solidified blood will not work for this technique.
Plan to use the blood promptly as it has a shorter shelf life than other meats. Keep refrigerated until ready to use.
Step 2: Simmer the Blood
Add the fresh, liquid blood to a pot along with enough water to cover. The ratio is roughly 4 parts water to 1 part blood.
Turn heat to medium-high and bring the mixture to a gentle simmer. Do not let it boil rapidly.
As it heats, the blood will begin to coagulate and thicken. Use a wooden spoon or spatula to stir frequently, scraping along the bottom and sides of the pot.
- Key point: Stirring is extremely important to prevent sticking and burning.
Once it comes to a simmer, reduce heat to medium-low. Let it cook while stirring regularly for about 15 minutes as it continues to thicken.
Step 3: Add Salt
At this point, stir in a small amount of salt – about 1 teaspoon per cup of pork blood used.
The salt helps draw out moisture and aids in the coagulation process. It also adds essential seasoning.
Continue cooking for 10-15 more minutes, remembering to stir often.
Step 4: Cool and Congeal the Mixture
When the blood has cooked for 25-30 minutes total, turn off heat and allow the mixture to cool and congeal undisturbed.
- Caution: Do not skip this cooling step. The congealing is essential to achieving the right consistency.
As it cools, the blood will solidify into a thick, jelly-like mass. The coagulated proteins form a soft gel.
Allow it to cool for at least 1 hour or overnight in the refrigerator. The slower cooling helps form a better gel.
Step 5: Cut into Cubes
Once completely cooled and solidified, the pork blood can be cut into cubes.
Use a sharp knife to slice the jelly-like mass into 1⁄2 to 1 inch cubes. Cut in even rows along the length and width.
Work carefully to get uniform cubes. Some people prefer to use cookie cutters for fun shaped cubes.
Step 6: Store in Salted Water
To store the cubed blood for later use, place the cubes into a container and cover with lightly salted water.
Use a ratio of 4 parts water to 1 part salt. This helps keep the cubes from sticking together.
Sealed tightly, the cubed pork blood can be refrigerated for up to 4 days before use.
Tips for Pork Blood Success
Follow these tips for the best results when solidifying pork blood:
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Simmer slowly over medium-low heat to prevent scorching.
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Stir constantly to distribute heat evenly.
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Allow adequate time for cooling and setting the gel.
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Cut cubes small enough to easily incorporate into the final dish.
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Handle cubes gently to avoid breaking the gel.
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Store in properly salted water to maintain texture.
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Use within 3-4 days for ideal freshness.
With practice, you’ll be an expert at transforming liquid blood into perfect cubes!
Frequently Asked Questions
What does pork blood taste like?
Pork blood has a mildly sweet, iron-rich flavor. When cooked into cubes, it readily absorbs surrounding flavors.
Can you use pig’s blood instead of pork blood?
Yes, pig’s blood can be used interchangeably with pork blood. Both come from the same animal.
Is solidified pork blood the same as congealed blood?
Yes, these terms refer to the same ingredient. Solidified or congealed blood has been cooked and cooled into a gel.
What dishes use congealed pork blood?
Popular dishes include Filipino dinuguan stew, Vietnamese bun bo hue soup, Chinese blood tofu, and blood pudding.
Can I substitute anything for solid pork blood?
There is no direct substitute, but some use tofu for a similar soft, absorbent quality.
Ready to Try Solid Pork Blood?
As you can see, solidifying pork blood into cubed form is relatively straightforward. With a few simple steps, you can experience this unique ingredient in your Asian-inspired cooking. The cubes add rich body and pick up surrounding flavors beautifully. I hope you’ll give congealed pork blood a try in your next stew, soup or braise!