Pork Blood Salad with Bean Sprouts and Chives
Ingredients:
– Pork blood: 400 gr
– Bean sprouts: 300 gr
– Chives: 200 gr
– Ginger.
Instructions:
– Rinse the pork blood and boil it in water with ginger and salt. Take it out and rinse with water, then cut into small pieces.
– Rinse the bean sprouts. Rinse the chives and cut into small sections.
– Heat some oil in a pan, add minced garlic and ginger, stir-fry until fragrant. Add the pork blood, season with 1 tablespoon of sugar, a little chicken powder or seasoning powder, about 1 teaspoon of salt, 2 tablespoons of oyster sauce, and 2 tablespoons of fish sauce.
– Stir-fry the pork blood for a few minutes, add the bean sprouts and chives, mix well and adjust the seasoning to taste.
– Cook until the bean sprouts and chives are cooked, turn off the heat and add some pepper. This dish is best served hot with rice.
Pork Blood Porridge
Ingredients:
– Rice
– Pork blood: 0.5 kg
– Pork bones or ribs: 0.5 kg
– Dried shrimp: 50 gr
– Pork skin
– Vietnamese pork roll
– Lemongrass, chili, fried shallots, bean sprouts, coriander.
– Cook the rice to make porridge, cook separately in a thick pot until fully cooked.
– Rinse the dried shrimp and soak in water to soften.
– Rinse the pork bones with salt and boil to remove impurities. Rinse the bones again and simmer until tender. Add the dried shrimp and a few red shallots for fragrance.
– Buy pre-cooked pork blood for convenience. Boil it in water with ginger, shallots, and a little pepper, salt. When the blood is cooked, take it out and cut into medium pieces. Discard the cooking water.
– Rinse the pork skin with lemon and salt, boil until soft. Cut into pieces.
– When the bones are tender, pour in the porridge and add the pork blood. Season to taste. Add the pork skin or keep it separate, depending on your preference. Turn off the heat and add sliced lemongrass, chili, and a little ginger.
– Serve the pork blood porridge with bean sprouts, a little coriander, fried shallots, and Vietnamese pork roll. If desired, you can also add a few slices of liver to the porridge.
Pork Blood and Potato Soup
Ingredients:
– 1 bowl of cooked pork blood
– 1 large potato
– Minced garlic
– Chopped green onions
– Chicken broth (or bone broth, filtered water)
– Seasonings: chili paste, seasoning powder, cooking oil.
Instructions:
Step 1: Cut the cooked pork blood into small square pieces.
Step 2: Heat a little cooking oil in a pot, add minced garlic and stir-fry until fragrant, then add the potato, along with 1 tablespoon of chili paste, and stir well.
Step 3: Add the chicken broth and bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Step 4: When the potatoes are tender, add the cooked pork blood and bring to a boil again, then season to taste. Serve the soup in a bowl, garnish with some chopped green onions.
Some Notes When Eating Pork Blood
When buying and cooking dishes with pork blood, housewives also need to pay attention. The food must be fresh, preferably bought on the same day, do not buy if the blood has a different color or odor.
Just the sign of spoilage, pork blood can cause diarrhea, vomiting, and other digestive disorders.
In addition, doctors also advise against eating raw pork blood due to the high risk of diseases, including porcine streptococcus infection.
In case the pig is diseased or dead, even when cooked, you should not eat pork blood.
If after eating pork blood, there are symptoms of diarrhea, high fever, and bleeding under the skin, the patient should go to the hospital for treatment.
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