Are you feeling adventurous in the kitchen and looking to try something new? Look no further than pork blood curd, a popular Cantonese delicacy in Hong Kong and Southern China.
This unique dish may seem intimidating at first, but with the right steps, you can easily make it at home. In this article, we’ll guide you through the process of making pork blood curd from scratch, including tips on how to properly cut and cook it.
Plus, we’ll explore the history and variations of this dish, as well as its nutritional benefits and potential risks. So put on your apron and get ready to impress your taste buds with this bold and flavorful dish!
How To Make Pork Blood Curd?
To make pork blood curd, you’ll need fresh pig’s blood, which can be found at some specialty meat markets or Asian grocery stores. Once you have the blood, follow these steps:
1. Cut the blood jelly into rectangular prisms using a knife. Start from the top and go down along the length, finishing with one line through the middle from left to right. Run the knife along the perimeter of the box.
2. Fill a small pot with enough water to completely cover all the blood jelly and season it with 1/2 tsp salt.
3. Put the blood jelly in the pot and turn the heat up to high without the lid. Occasionally stir the blood jelly gently to prevent it from sticking to the base of the pot as the water thickens.
4. When the water boils, turn off the heat and put on the lid. Let it sit for an hour on the stove to cook further.
5. Store the cooked pork blood curd by filling its plastic container with cold water.
6. When you’re ready to serve, drain and add the cooked pork blood curd into your soup or dish of choice to absorb all its flavor.
What Is Pork Blood Curd?
Pork blood curd, also known as “blood tofu” or “blood pudding,” is a traditional ingredient in Chinese cuisine. It is made from fresh pig’s blood that is coagulated and then solidified into rectangular prisms. Pork blood curd itself does not have a strong taste, so it is often served with carbohydrates such as noodles or congee. The texture of pork blood curd is soft and smooth, with a slightly chewy consistency. It is rich in minerals and vitamins such as protein, iron, vitamin C, and calcium. However, it should be consumed in moderation as excessive consumption may cause iron poisoning and affect the absorption of other minerals. Pork blood curd can be found in congee shops, cart noodle shops, and cha chaan teng in Hong Kong, as well as other Asian countries such as Taiwan and Vietnam. It can also be used to make a variety of dishes such as “Pig blood curd congee” and “Maoxuewang.”
The History And Variations Of Pork Blood Curd
Pork blood curd, also known as “blood tofu” or “blood pudding,” is a popular delicacy in Hong Kong and Southern China. However, its origins can be traced back to the 20th century in Southern China, where rice was the main ingredient of Chinese cuisine. Poultries were only offered as sacrifices in Chinese festivals due to poor living conditions in the past. To get nourishment from the ducks, thrifty farmers saved the blood and steamed it with rice, which resulted in the birth of blood rice pudding. This pastry was made from blood and rice grains and was later spread to neighboring towns and villages.
As the price of duck rose, pig blood was used instead to create a similar dish, which led to the birth of pig blood curd. Pig blood curd is basically solidified pig’s blood that is cut into smaller pieces and heated in a pot with medium heat and adequate water. Salt is added during the heating process to solidify the blood cubes, and occasional stirring is required to prevent boiling of water.
Pig’s blood can also be made into a variety of dishes such as “Pig blood curd congee” in China or “Pig’s blood cake” in Taiwan. In Britain, black pudding (blood sausage) is made from pig’s blood and oatmeal. Pig’s blood curd is rich in riboflavin, vitamin C, protein, iron, phosphorus, calcium, niacin, and other minerals. It is also easy for the body to digest and absorb.
However, excessive consumption may cause iron poisoning and affect the absorption of other minerals. Therefore, it is suggested to eat pig blood no more than twice a week. Additionally, it should not be consumed with soybean or kelp as they may result in indigestion and constipation respectively. Despite its unique taste and texture, pork blood curd remains a beloved delicacy for many people around the world.
Nutritional Benefits And Risks Of Eating Pork Blood Curd
Pork blood curd is a popular delicacy in Chinese cuisine, and it is known to be rich in nutrients. It contains riboflavin, vitamin C, protein, iron, phosphorus, calcium, niacin, and other minerals that are essential for the body. Pork blood curd is also easy to digest and absorb by the body, making it an ideal source of nutrients.
One of the most significant benefits of consuming pork blood curd is that it can boost the immune system. It contains trace elements like copper and zinc that help in strengthening the immune system and delaying signs of aging. Additionally, it is said to reduce diseases that often plague older folks.
Another benefit of consuming pork blood curd is that it can enrich the blood. It contains a lot of mineral elements, especially iron, which is responsible for improving blood synthesis. Vitamin K is also found in pork blood and helps in promoting blood coagulation.
Pork blood curd can also promote weight loss as it is rich in protein and iron but has low calories. Therefore, your intake of calories is controlled while your muscles are repaired easily.
However, excessive consumption of pork blood curd may cause iron poisoning, which can be harmful to the body. It might also affect the absorption of other minerals in the body. Therefore, it is suggested to eat pork blood curd no more than twice a week. Additionally, it should not be consumed with soybean or kelp as they may result in indigestion and constipation respectively.
Ingredients And Tools Needed To Make Pork Blood Curd
To make pork blood curd, you will need the following ingredients and tools:
Ingredients:
– Fresh pig’s blood
– Salt
– Water
Tools:
– Knife
– Small pot with lid
– Plastic container for storage
You can find fresh pig’s blood at specialty meat markets or Asian grocery stores. It is generally sold cold in a plastic container. From there, all you need to do is cut the blood jelly into rectangular prisms using a knife and season it with salt and water in a small pot. After cooking it on high heat and letting it sit for an hour on the stove, store the cooked pork blood curd in its original plastic container filled with cold water until you’re ready to add it to your dish. Finally, drain and add the cooked pork blood curd into your soup or dish of choice to absorb all its flavor.
Step-by-Step Guide To Making Pork Blood Curd
Making pork blood curd may seem intimidating, but it’s actually a simple process. Follow these step-by-step instructions to make your own:
1. Start by washing and cutting the leeks into small strips. Wash the bean sprouts and cut the pork blood curd into cubes.
2. Add the entire block of pig blood curd into a pot of water and simmer on low heat, covered, for 20 minutes.
3. Remove the pot from heat and let the pig blood curd cool. Once it’s cool, cut it into 1-inch cubes and set it aside.
4. Bring a pot of water to a boil and add the pork blood cubes. Boil them for 2 minutes on high heat or until they float, making sure to stir them so they don’t stick to the bottom of the pan.
5. Cover the pot and continue boiling the pork blood on a soft boil for another 30 minutes or until they are thoroughly cooked. The time will vary depending on the size of the cubes.
6. After they are thoroughly cooked, rinse them under cold water and store them in the refrigerator for use the next day or continue with cooking the soup.
7. Cut the ginger, green onions, chives, and pickled mustard greens.
8. Prepare the meatballs by mixing ground pork with salt, green onions, and white pepper. Roll them into small balls for cooking in the soup.
9. Bring a fresh pot of water to a boil and cook the meatballs until they start floating. Add in the ginger and pickled mustard greens. Cover and boil the soup on low for 10-15 minutes.
10. Add in the cooked pork blood, green onions, and chives. Simmer and heat for a few more minutes before serving.
By following these steps, you can make delicious pork blood curd that is perfect for adding to soups or other dishes for added flavor and texture.
