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Pork Blood and Bean Sprouts Soup – Super Easy!

I love making soups with pork blood. You either love it or hate it.  If you love it, good for you because it’s not hard to make pig’s blood. You can find chinese style blood in supermarkets in solid form (Filipino cooking uses liquid raw pig’s blood).  Here is a soup that is very simple to make.  Another pig’s blood recipe here.


  • pig’s blood (comes in cubes of different sizes, quantity does not matter)
  • Bean sprouts (the big head ones)
  • Salt
  • Ginger (optional) – one fat slice
  • Chicken broth


Pork blood usually comes in solid form, like blood jello. It’s already cooked and cleaned when it’s packaged at the supermarket.


Cube it so that it’s in small edible size. Won’t make it more appealing if you’re already disgusted by the thought of eating it.


Pan fry the bean sprout with ginger to get the flavours out (yeah, sprouts have flava flav) and to get rid of the raw sprout taste, it’s best to pan fry with a slice of ginger. Discard ginger after.


Add pork blood and bean sprouts in chicken broth and water mixture and boil at high heat for 15 minutes and simmer until you reach the desire taste (less for bland, longer for more flavour etc).


Enjoy. Easy peasy!


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