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How to make congealed pork's blood?

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So I'm trying to make Chao Huyet Heo (congealed pork blood congee) and I couldn't find the already congealed pork blood but amazingly enough I was able to get my hands on some frozen pork's blood. How do you go about changing it to the liquid form to the jiggly solid form?

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  1. Heating blood with salt will cause it to coagulate and thicken, but to get the smooth texture you're looking for, I'd look up how to make "blood tofu."
    http://www.msgfoodblog.com/1/post/201...

    1. Growing up in Hawaii I remember my family, and relatives "making their own meat". This was my Mother's explanation to my brother and I as kids. Lol. I recall that adding vinegar, and salt to the fresh blood while stirring caused it to coagulate. Haven't had 1st hand experience but that's what I recall.

      1. I think from reading around the key is to find fresh pig's blood. Upon defrosting the frozen blood, the coagulants had separated from the blood making a huge stringy mess.

        1 Reply
        1. re: takadi

          You could probably still just bake it or steam it in a shallow pan at fairly low temp until it sets up.