Pork blood soup

Pork blood soup is a unique and intriguing dish that spotlights pork blood as its main ingredient, often enhanced by barley, marjoram, and a variety of seasonings. Some versions also incorporate coagulated pork blood and other pork offal, such as intestines, liver, and heart. This captivating soup can even be found in select Thai restaurants across the United States.

With a rich history, pork blood soup manifests in different forms across various cultures. In China, it has been savored for over a thousand years, especially by laborers in Kaifeng, who frequently enjoyed it alongside offal dumplings known as jiaozi.

In the Czech Republic, there is a traditional rendition called Prdelačka. This soup is typically prepared during the pig slaughter season and features ingredients like pork blood pudding, potatoes, onions, and garlic.

Furthermore, in Malaysia and Singapore, a popular dish known as pig's organ soup originates from Teochew/Chaozhou, China. This soup incorporates pork blood cubes and is often accompanied by side dishes and rice.

Thailand offers its own version named Tom lueat mu, a cherished component of Thai cuisine that prominently features pork blood.

Each culture adds its distinctive twist to pork blood soup, making it a fascinating and diverse dish to explore!