I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Since my previous post about cleaning and preparing pig’s kidneys, I’ve made a simple soup that is highly nutritious (as unappetizing the ingredients are!). With the bone chilling cold change in our weather, this is a very warm and comforting nourishing soup to enjoy.
Blanche the pork bones to clean it from dirt and blood, that way you don’t need to scoop too much of the floaties when you are cooking your soup. I used 3 pieces of pork bone as the bones I had were very meaty. Once it’s cleaned, set the pork bones aside.
This is pig’s blood. Chinese and Filipino cooking uses pig’s blood in many of its regional dishes. Chinese dishes usually calls for cooked blood which is hardened. Filipino cooking usually uses fresh pig’s blood which is in liquid form. Friends that never had blood before and asks what it’s like, I tell them that it’s like blood jello, tasting quite iron-y, and when you chew it, the texture is like squeaky cheese. One pound is not a lot because it is dense. It costs less than $3 for this block.
My mom said that pig’s blood wasn’t too popular in stores as people are afraid to buy it fearing that the blood is dirty from lack of cleaning. But she said it’s a lot cleaner now (not because of the pig’s but probably the process to clean the blood) and since I’ve started using it in my cooking, I’ve haven’t had a case of the tummyaches because of the blood (touch wood!). But it got me thinking – how do you clean and remove bacteria from blood??
Pig’s blood is also really good with pig’s skin and chives and frequently used in hot pot.
Rinse the cube in cold water (if you rinse it in hot, it won’t melt). Dice in cubes of 1-2cm.
Boil 4 litres of water and add the pork bones and pig’s blood.
Sear the kidneys in high heat and oil until the outer layer is cooked (but not fully). Add it to the boiling water with pork bones and pig’s blood.
For a highly nutritious soup, boil the soup for 30 minutes on high heat. You will lose about a litre of liquid which is fine. Do not add more water. Scoop the floaties away.
5 minutes before serving, add siu choy to the soup. I used 6 leaves of the siu choy and cut the ends off, cut then across about 5cm wide. The siu choy sweetens the soup. Add salt and white pepper to taste.