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Pork blood

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saticoy Jun 15, 2008 06:29 PM

At a Vietnamese/Chinese restaurant featuring both a Buffet and Dim Sum today I got a big steaming bowl of pieces of congealed pork blood. I have had this in bo bun hue, but had never encountered it on its own, and in such quantity. It had a simple sauce/broth accompanying - I liked it, my four year old liked it, but there was SO much that we could barely make a dent. Likewise with the Chinese broccoli - the buffet served one plate that could serve 10 people. ANYHOW, I have a goodly portion of congealed pork blood (and chinese broccoli) in a take-out container in my fridge, and wondered if anyone had suggestions, besides simply reheating?

  1. ipsedixit Jun 15, 2008 09:44 PM

    Stir fry with some onions

    1 Reply
    1. re: ipsedixit
      s
      saticoy Jun 18, 2008 10:00 AM

      Did this with some spring onions, served over rice. Very nice, thanks!

    2. yimster Jun 17, 2008 04:31 PM

      Use the pork blood in a noodles in a clear soup or make a congee (rice soup). I have purchased pork blood in my favorite Chinese BBQ (saved in the freezer) eat with last bowl of congee. Add some Vietnamese chili sauce. Only wish I had some now. That will change with my next visit to the City.

      5 Replies
      1. re: yimster
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        saticoy Jun 18, 2008 10:01 AM

        Congee- what a great idea. I will do this tomorrow AM!

        1. re: saticoy
          ipsedixit Jun 18, 2008 10:05 AM

          Pork blood for breakfast? Awesome.

          You, my friend, are my new hero.

          1. re: ipsedixit
            yimster Jun 18, 2008 05:06 PM

            If you go to a Chinatown congee house which cater to mostly local Chinese one of the options is pork blood congee during breakfast hours. My favorite is to get an order of Sampan congee with fried bread and pork blood as sides.

            If I only lived is the city.

            1. re: yimster
              s
              saticoy Jun 27, 2008 11:19 AM

              The only congee I can find in my parts is usually with preserved (black) egg and pork - I love it, and my son and I both slurped up the congee I made with the pork blood. My husband, however, was not feeling quite so...uhhh...heroic...;-))) Thanks for the great suggestions!!

              1. re: saticoy
                yimster Jun 27, 2008 12:49 PM

                You are very welcome. I am not as limited in Congee selection here. Here are the rest of the pork blood congee, sliced pork liver and properly clean pork kidneys. I dish my wife used to make and made my younger unopened mind they after we got married.

                I think I will have to make it soon.

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