Pig blood curd

Pig blood curd, also known as "blood tofu" or "blood pudding" is a cherished Cantonese delicacy enjoyed in places like Hong Kong, southern China, Taiwan, and Vietnam. Typically, it is savored with noodles or congee, providing a hearty and nutritious meal.

The dish traces its roots back to southern China, where it originated as blood rice pudding—a mixture of rice and blood that offered a rich source of nutrients. Over time, pig blood became more common than duck blood due to its lower cost and greater availability, leading to the evolution of pig blood curd.

Making pig blood curd involves coagulating fresh blood, cutting it into small pieces, and then heating it with water and salt to solidify the cubes. The mixture is gently stirred to prevent boiling, and after about 30 minutes, the pig blood curd is ready. It has a soft, smooth texture with a slight chewiness and can be enjoyed on its own or incorporated into dishes like congee or hot pot.

Nutritionally, pig blood curd is rich in riboflavin, vitamin C, protein, iron, phosphorus, calcium, niacin, and other minerals. It is easy to digest and may even help manage cholesterol levels. However, moderation is key; it is advisable to consume it no more than twice a week to avoid iron overload and potential issues with mineral absorption. Moreover, it is best not to pair it with soybeans or kelp to avoid digestive problems.

Pig blood is a versatile ingredient used in various dishes around the world. In China, it appears in dishes like "pig blood curd congee" and the spicy Sichuan specialty "Maoxuewang." In Taiwan, "pig's blood cake" is a popular street food. Even in Western countries, pig's blood finds its way into traditional fare such as Britain's black pudding (blood sausage), which combines pig's blood with oatmeal.

So next time you're exploring Cantonese cuisine, give pig blood curd a try—you might just discover a new favorite!