Pork blood cooked with ginger, garlic and spices into a thick savoury preparation — the Mizo whole-animal use of pork blood that wastes nothing after slaughter.
Ingredients
500g fresh pork blood — collected at slaughter and stirred immediately to prevent coagulation (or use coagulated blood cut into cubes)
3 garlic cloves — crushed
1 tsp ginger — grated
2 green chillies — finely chopped
1/4 tsp turmeric
1/2 tsp black pepper — coarsely crushed
1 tbsp oil
1/4 cup water
Salt to taste
Spring onion to garnish
Method
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.
Heat 1 tbsp oil in a pan. Add crushed garlic and grated ginger. Fry 1 minute.
Add finely chopped green chillies. Stir 30 seconds.
If using liquid blood: pour carefully into the pan.
Add turmeric, black pepper and 1/4 cup water.
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.
If using cubed coagulated blood: add cubes directly.
Add turmeric, black pepper and 1/4 cup water.
Cook on medium gently for 8 to 10 minutes until heated through and cooked.
Season with salt. Garnish with spring onion. Serve with steamed rice.