Pork Blood Recipe Chinese: Traditional Velvet Smooth Congee

This traditional Chinese congee offers a velvet-smooth texture that’s both comforting and deeply flavorful. I’ve perfected the technique to ensure the pork blood integrates seamlessly, creating a rich, silky consistency that’s authentic to its roots.

The key lies in gentle simmering and precise timing to achieve the traditional smoothness. Each spoonful delivers a balance of savory depth and delicate texture, making it a beloved dish in Chinese households for generations.

Safety is paramount when handling pork blood, so I’ll guide you through the proper preparation steps to ensure a clean, safe process. The result is a warming, nourishing congee that’s as satisfying as it is traditional.

This dish shines as a hearty main course, especially on chilly days. Here’s how to make it at home.

Ingredients for Pork Blood Recipe Chinese

Traditional ingredients create this authentic velvet-smooth Chinese congee with rich, savory depth in every bite.

The pork blood is non-negotiable for authenticity. Source from a trusted Asian butcher—it must be food-grade and fresh (look for deep red color, no clots). The pork bone broth forms the base; homemade delivers superior depth, but brands like Kettle & Fire work in a pinch. Jasmine rice breaks down perfectly for that silky texture. Avoid short-grain varieties—they turn gluey. The ginger and garlic should be fresh; pre-minced lacks the potency needed here.

No pork blood? This isn’t a traditional congee without it (chicken blood won’t replicate the flavor). Shaoxing wine can be replaced with dry sherry, but avoid mirin—it’s too sweet. For the ground pork, chicken or turkey works in a bind, though the savory profile shifts. Century egg is optional but adds a distinctive touch; soft-boiled egg is a simpler alternative. Always strain the blood through cheesecloth to remove impurities before use.

Store pork blood in the coldest part of your fridge and use within 24 hours—it’s perishable. The congee itself keeps for 3 days refrigerated but is best fresh. Reheat gently to avoid curdling the blood. Freezing isn’t recommended as it alters the signature texture. Prep all ingredients before starting; this dish moves quickly once the simmering begins.

Step-by-Step Instructions for Traditional Velvet Smooth Congee

Master this authentic technique for a silky texture and rich, layered flavor in every bowl.

Step 1: Prepare the Broth Base and Aromatics

In a large pot, combine the 8 cups Pork Bone Broth with 1 cup Jasmine Rice. Add the 2 tbsp Ginger Root, 4 cloves Garlic Cloves, and the white parts of the 4 whole Green Onions.

Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 5 minutes—this ensures a clean, clear broth. The rice should begin to soften and the aromatics will infuse the liquid with their essence.

Step 2: Incorporate the Pork and Blood

Once the rice has broken down and the broth thickens slightly (after about 20 minutes), add the crumbled 0.5 lb Ground Pork. Stir gently to break up any clumps and distribute evenly. Cook for 5 minutes until the pork is no longer pink.

Slowly pour in the 2 cups Pork Blood while stirring constantly in one direction. This creates a smooth, velvety texture. The mixture should turn a deep reddish-brown. Avoid boiling vigorously here, or the blood may curdle.

Step 3: Season and Simmer to Perfection

Stir in the 2 tbsp Light Soy Sauce, 1 tbsp Shaoxing Wine, 1 tsp Salt, and 0.5 tsp White Pepper. Taste and adjust the salt gradually—pork bone broth can vary in saltiness.

Simmer on low heat for another 15-20 minutes, stirring occasionally to prevent sticking. The congee should thicken to a porridge-like consistency, where a spoon leaves a temporary trail. The rice grains will have completely dissolved, creating a smooth, luscious base.

Step 4: Finish and Garnish

Remove from heat and stir in the 1 tsp Sesame Oil. The congee should have a glossy sheen and a rich, savory aroma. Let it rest for 5 minutes to allow the flavors to meld together fully.

Ladle into bowls and garnish with the green parts of the 4 whole Green Onions, chopped 2 whole Century Egg, and 0.25 cup Cilantro. The contrast of the creamy congee with the firm century egg and fresh cilantro completes this traditional dish.

Storing and Reheating This pork blood recipe chinese

Refrigerator Storage

Let the congee cool completely at room temperature for no more than 2 hours before storing. Transfer to airtight containers—I use glass jars with tight lids. It keeps beautifully in the fridge at 40°F or below for up to 3 days. ❄️

Freezing Not Recommended

This dish doesn’t freeze well because the pork blood can separate and become grainy when thawed. The signature velvet-smooth texture is compromised, so I avoid freezing it entirely. Fresh is always best for this traditional congee.

Stovetop Reheating

Gently reheat on low heat in a heavy pot, stirring frequently to prevent sticking. Add ¼ cup water or broth to loosen the consistency. Heat until it reaches 165°F throughout, which usually takes 10-15 minutes. 🔥

Microwave Reheating

For quick portions, microwave covered with a damp paper towel on 50% power. Heat in 1-minute intervals, stirring between each, until warmed through. This prevents the blood from curdling, which can happen with high heat.

Serving After Storage

If the congee thickens too much in the fridge, thin it with a splash of hot broth or water. Taste and adjust seasoning—sometimes a pinch of salt or white pepper is needed to revive the flavors. Garnish fresh with cilantro and green onions.

Frequently Asked Questions