Description
Learn how to cook congealed pork blood properly with a smooth texture and without the cheese holes. Its unique flavor and texture are perfect additions to complete your favorite Vietnamese dishes.
Ingredients
Units
Scale
- 12 oz raw congealed pork blood
- 2-inch knob fresh ginger (peel optional; slice thin and smash lightly)
- 1 small shallot (peel optional; slice thin)
- 1 stalk green onion (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon MSG (optional)
Instructions
- Prepare pot: Fill a small pot with water about 1-inch high and bring water to a rolling boil.
- Add aromatics: Add sliced ginger, shallots, green onion, salt and MSG.
- Add pork blood: Carefully lower congealed pork blood to the boiling water. Cook for 5 minutes at a rolling boil, turning gently once. Reduce the heat to very low, cover the pot, and simmer on a gently heat for an additional 55 minutes.
- Finish: Once cooled, drain and slice into smaller pieces if preferred. Store in fresh water in an airtight container in the fridge. It will last for about 3 days. To use the blood cake, drain it and simmer it in broth or soup until heated through.
Notes
If you are using the large red container/pail of pork blood, start by running a knife along the perimeter of the box to loosen its suction. Cut the pork blood into large pieces. Double the aromatics and increase the seasoning to 1 tablespoon salt and 1 tablespoon MSG.
- Cook Time: 1 hour
- Category: prep
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese