Mizoram Mizo Pork Blood Black Pudding Preparation Traditional

Method

1. 1

   If using fresh liquid blood: stir continuously from the moment of collection to prevent coagulation, or allow it to coagulate fully and cut into 2 cm cubes.

2. 2

   Heat 1 tbsp oil in a pan. Add crushed garlic and grated ginger. Fry 1 minute.

3. 3

   Add finely chopped green chillies. Stir 30 seconds.

4. 4

   If using liquid blood: pour carefully into the pan.

5. 5

   Add turmeric, black pepper and 1/4 cup water.

6. 6

   Cook on medium, stirring constantly, until the blood thickens and sets — about 8 to 10 minutes. It will change from dark red to dark brown-black as it cooks.

7. 7

   If using cubed coagulated blood: add cubes directly.

8. 8

   Add turmeric, black pepper and 1/4 cup water.

9. 9

   Cook on medium gently for 8 to 10 minutes until heated through and cooked.

10. 10

    Season with salt. Garnish with spring onion. Serve with steamed rice.