Pork blood cubes are a popular ingredient in many Asian dishes, but have you ever wondered how they’re made?
The process of solidifying pork blood can seem daunting, but with the right technique, it’s actually quite simple.
In this article, we’ll walk you through the steps of how to solidify pork blood and create your own cubes at home. From understanding the science behind coagulation to the actual cooking process, we’ve got you covered.
So, roll up your sleeves and let’s get started!
How To Solidify Pork Blood?
To solidify pork blood, you’ll need a few key ingredients: water, salt, and of course, pork blood. The first step is to combine the water and pork blood in a pot and bring it to a boil. This will allow for coagulation to occur.
Once the mixture is boiling, reduce the heat to medium and add salt. Stir occasionally to prevent the mixture from boiling over or sticking to the bottom of the pot.
After a few minutes, the mixture will begin to thicken and solidify. At this point, you can cut the mixture into cubes using a knife.
To remove any contaminants, rinse the cubes in cold water. You can then store them in a container filled with cold water until you’re ready to use them in your dish.
Understanding The Science Of Coagulation
Coagulation is the process of blood solidifying, which is an essential step in the preparation of pork blood. The coagulation process occurs due to the presence of certain proteins in the blood that react with heat and other substances to form a solid mass.
The proteins that are responsible for coagulation in pork blood are different from those found in egg whites. Ovalbumin is the protein responsible for coagulating egg whites, while serum albumin is the protein responsible for coagulating pork blood.
The temperature range for coagulation of pork blood is between 63°C – 75°C, while egg whites require a temperature of 84.5°C for coagulation. This means that less heat and time are required when cooking with pork blood than with egg whites.
To achieve the desired coagulation in pork blood, it is important to add salt to the mixture. Salt acts as an anti-coagulant, preventing the blood from clotting too quickly and allowing it to solidify into a more desirable texture.
Preparing The Pork Blood
Preparing pork blood for cooking can be a daunting task for some, but with the right steps, it can be done easily. First, cut the pork blood into cubes using a knife. Be gentle and make sure to cut them into uniform sizes.
Next, bring a pot of water to a boil and add the pork blood cubes. Boil them for two minutes on high heat or until they float, making sure to stir occasionally to prevent them from sticking to the bottom of the pot.
Once they float, reduce the heat to low and cover the pot. Continue boiling the pork blood on a soft boil for another 30 minutes or until they are thoroughly cooked. The cooking time may vary depending on the size of the cubes.
After they are cooked, rinse them under cold water to remove any impurities. You can then store them in the refrigerator for use the next day or continue with cooking your dish.
It’s important to note that adding vinegar to the blood prevents the sauce from coagulating, which is why it’s not recommended to add vinegar during this process. Additionally, using boneless country-style pork ribs is a great alternative to traditional innards when making dinuguan.
By following these steps, you can prepare pork blood for cooking and enjoy its unique flavor in dishes like dinuguan or other traditional Filipino stews.
Adding Coagulant
Adding a coagulant to pork blood is essential for solidifying it. While some traditional methods use glucono-admittedly or natrium citricum as an anticoagulant, these can be expensive and difficult to work with. Instead, you can add a small amount of salt to fresh pork blood to achieve the desired coagulation.
The recommended amount of salt is approximately 4% of the blood volume. This should be added after the blood has been collected and before the coagulation process begins.
It’s important to note that if you’re using frozen pork blood that already contains sodium citrate, it may not be able to coagulate with just salt. In this case, you can try using gelatin or agar agar to achieve the desired texture.
Cooking The Mixture
To cook the mixture, start by filling a small pot with enough water to cover the pork blood cubes. Add 1/2 teaspoon of salt to the water and stir until it dissolves.
Next, gently place the pork blood cubes into the pot and turn the heat up to high. Stir the mixture occasionally to prevent sticking.
As the water begins to boil, turn down the heat to medium and let it simmer for 30 minutes. This will allow the pork blood cubes to fully cook and solidify.
After 30 minutes, turn off the heat and let the pot sit for an additional 30 minutes. This will allow the mixture to cool down and become more firm.
Once cooled, remove the pork blood cubes from the pot and rinse them in cold water to remove any excess salt or impurities.
Now your solidified pork blood is ready to be used in your favorite recipe. Whether you’re making a traditional Vietnamese dish like Bun Bo Hue or experimenting with new flavors, this technique will ensure that your pork blood is perfectly solidified for optimal texture and taste.
Cutting And Storing The Pork Blood Cubes
To cut the solidified pork blood into cubes, use a knife to gently cut the blood jelly into rectangular prisms. Go from top to bottom along the length and finish it with one line through the middle from left to right. Run the knife along the box’s perimeter.
Once the cubes are cut, it’s important to store them properly. To do this, fill a small pot with enough water to completely cover all the blood jelly and season it with 1/2 tsp salt. Put the blood jelly in then turn the heat up to high without the pot lid. Occasionally give the blood jelly a gentle stir to stop it from sticking to the pot’s base as the water begins to thicken.
When the water boils, turn the heat off and put the pot lid on. Let it sit for an hour on the stove to slowly cook further. After an hour, store the cooked blood jelly before adding it into any soup by filling the plastic container it came in with cold water.
To transfer the blood jelly back into the box, empty the pot’s contents into a sink with cold tap water running. Carefully transfer the blood jelly back into the box. Wait until the dish it’s to be served with is close to ready. If it’s a soup, drain and add the cooked blood into the pot to absorb all the flavour.
By following these steps, you can successfully solidify pork blood and store it for later use in your favourite dishes.
Ideas For Using Pork Blood Cubes In Recipes
Pork blood cubes can be a great addition to a variety of recipes, adding a unique flavor and texture to your dishes. Here are some ideas for using pork blood cubes in your cooking:
1. Pork Blood Soup – The most traditional way of using pork blood cubes is in soup. You can make a flavorful broth using pork bones, vegetables, and spices, and add the cubes towards the end of the cooking process. You can also add other ingredients like sliced pork, tofu, and vegetables to make a hearty and nutritious soup.
2. Pork Blood Sausage – Another popular use of pork blood is in sausage making. You can mix the cubes with ground pork, spices, and other ingredients like rice or bread crumbs to make a delicious sausage that can be grilled, fried, or boiled.
3. Pork Blood Pudding – If you have a sweet tooth, you can use pork blood cubes to make a dessert pudding. Mix the cubes with sugar, milk, and cornstarch or rice flour, and cook over low heat until thickened. You can also add flavors like vanilla or cinnamon for added depth.
4. Pork Blood Fried Rice – For a savory dish, you can use pork blood cubes in fried rice. Cook rice as usual and stir-fry with vegetables like carrots, peas, and onions, as well as diced pork and the cubes. Add soy sauce and other seasonings to taste.
5. Pork Blood Stew – Finally, you can use pork blood cubes in a hearty stew with vegetables like potatoes, carrots, and celery. Cook the stew over low heat for several hours until the meat is tender and the flavors have melded together.
