Taiwanese Pork Blood Soup is a popular street food dish. The main ingredient is Pork Blood that is cooked into cubes and simmered with other pork ingredients. In addition to the Pork Blood, there's usually other pork ingredients such a pork liver or the popular pork intestine.
While these ingredients may sound strange to those who aren't accustomed to eating these items, they are actually very delicious and unique tasting. The pork blood itself doesn't have a strong taste but it has a nice texture similar to a firm tofu but just a bit chewy. The broth itself if a bit sour as pickled mustard greens are added to the soup to give it another dimension of flavor.
Here's a picture of actual Pork Blood Soup dish served as street food in Taiwan. With lots of nutrients and protien, it's worth a try on your next trip to Taiwan, or you can make it at home with my recipe.
Check out my video tutorial for how I cooked this soup here.
Cooking Tip: When cooking the pork blood cubes, take care to boil them softly on a low heat for the best silky texture. If boiled on extra high heat, they will develop bubbles when cooking.
5 cups water
1 cup cooked pork blood cubes
1/4 - 1/2 cup pickled mustard greens, sliced
1/4 lb. ground pork
small knob ginger, sliced
salt (to taste)
white pepper (to taste)
Ready in Total Time: 1 hr. 5 min.
Prep Time = 20 mins. Cook time = 45 mins.
For the full preparation method and instructions, watch the YouTube video tutorial here.
Cut the pork blood into cubes and bring them to a boil in a pot of water.
Boil the pork blood for 2 minutes on high or until they float (making sure to stir so they don't stick to the bottom of the pan)
Cover the pot and continue boiling the pork blood on a soft boil for another 30 minutes or until they are throughly cooked (the time will vary depending on the size of the cubes).
After they are throughly cooked, rinse under cold water (store in the refrigerator for use the next day, or continue with cooking the soup)
Cut the ginger, green onions, chives, and pickled mustard greens.
Prepare the meatballs by mixing the ground pork with salt, green onions, and white pepper. Roll into small balls for cooking in the soup.
Bring a fresh pot of water to a boil and start by cooking the meatballs until they start floating. Add in the ginger and the pickled mustard greens. Cover and boil the soup on low for 10-15 minutes.
Add in the cooked pork blood, green onions, and chives. Simmer and heat for a few more minutes before serving.