Spicy Stir-Fried Pork Blood
A bold and satisfying stir-fry featuring tender pork blood cubes tossed with aromatic chilies and fresh ginger. This rustic Chinese dish delivers a pleasing contrast of silky texture and fiery flavor, perfect for those who enjoy adventurous eats.
Story
Pork blood is a nutritious and traditional ingredient in Chinese cuisine, prized for its silky texture and rich flavor. When quickly stir-fried with dried and fresh chilies, it absorbs the bold seasonings while maintaining its unique mouthfeel.
Ingredients
fresh pork blood
300g
dried red chilies
6-8 pieces
green chili peppers
2 medium
fresh ginger
1 inch, sliced
garlic cloves
3, minced
scallions
3, cut into segments
light soy sauce
2 tablespoons
cooking wine
1 tablespoon
salt
to taste
peanut oil
3 tablespoons
Instructions
1
Prepare the pork blood
Cut the pork blood into roughly 1-inch cubes. Bring a pot of water to a gentle boil and briefly blanch the blood cubes for about 30 seconds to firm them up. Drain and set aside.
2
Slice the aromatics
Cut the green chilies in half lengthwise, remove seeds, then slice into thin strips. Have your ginger slices, minced garlic, and scallion segments ready near the stove.
3
Heat the wok
Pour peanut oil into a wok or large skillet over medium-high heat. Add the dried chilies and let them sizzle for 15-20 seconds until they darken slightly and release their aroma.
4
Stir-fry the pork blood
Add the ginger and garlic, stir for 10 seconds until fragrant. Carefully add the pork blood cubes and gently toss. Drizzle in soy sauce and cooking wine, then sprinkle with salt.
5
Finish and serve
Add the green chili strips and scallions, tossing everything together for another minute. The pork blood should be heated through and coated in the savory sauce. Serve immediately over steamed rice.
