Stir-fried Pork Blood with Chives is a classic home-style dish. The pork blood is tender and flavorful, and the chives are fresh and aromatic. Stir-fried with lard and Doubanjiang to create a rich red oil, it’s savory with a mild kick. The sauce is thick and perfect for pouring over steamed rice or mixing with noodles.
🌴 Ingredients:
· 400g pork blood (choose dark red ones with a smooth, porous cut surface for a more tender texture)
· 1 bunch of chives (tender, with the bottom part of the roots trimmed)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 3-4 dried red chilies (cut into segments, for flavor)
· A small pinch of Sichuan peppercorns
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp Doubanjiang (Pixian broad bean paste, about 15g, for the red oil and savory flavor)
· 1 tbsp lard (about 15g, for sautéing, makes the broth richer)
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Cornstarch slurry, as needed (for thickening)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Pork Blood
Cut the pork blood into cubes about 2cm thick. Bring a pot of water to a boil, add a pinch of salt and 1 tbsp (15ml) of cooking wine, and blanch the pork blood for 2 minutes. Drain well. ⚠️ Note: Don’t blanch for less than 2 minutes; this is needed to fully remove the odor and firm up the blood so it doesn’t break. - Prepare the Chives
Wash the chives and cut them into 4-5cm segments, separating the stems and leaves. ⚠️ Note: The stems take longer to cook than the leaves, so separating them ensures they cook evenly. - Sauté the Aromatics
Heat 1 tbsp (15g) of lard in a pan. Add the minced ginger, garlic, dried chilies, and Sichuan peppercorns, and stir-fry over low heat until fragrant. Add 1 tbsp (15g) of Doubanjiang and stir-fry over low heat until the oil turns red. ⚠️ Note: Don’t burn the Doubanjiang or spices; just cook until the oil turns red. - Braise the Pork Blood
Turn to high heat, add the blanched pork blood, and stir-fry quickly for 1 minute. Add 2 tbsp (30ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, 1 tbsp (15ml) cooking wine, and 1 tsp (5g) sugar. Stir well. Add enough hot water to reach halfway up the pork blood. Bring to a boil, then reduce to medium heat, cover, and simmer for 2-3 minutes to let it absorb the sauce. ⚠️ Note: Always use hot water; cold water will toughen the pork blood. - Combine and Stir-fry
Uncover, add the chive stems, and stir-fry for 30 seconds. Drizzle in the cornstarch slurry and stir-fry quickly until the sauce thickens and coats the pork blood. Finally, add the chive leaves and stir-fry for 20 seconds. ⚠️ Note: Keep the slurry thin. Add the stems first and the leaves last. Do not cover or simmer at this stage—just stir-fry quickly to keep them fresh. - Season and Serve
Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add salt at the very end so the pork blood stays tender.
💡 Tips:
Blanch the pork blood for 2 minutes to remove odors, firm it up, and prevent it from breaking. Using lard makes the broth richer. Add the chive stems first and the leaves last, stir-frying quickly without covering to keep them fresh. Stir-frying Doubanjiang until the oil turns red gives a richer flavor. Always use hot water when braising the pork blood. Thicken the sauce at the end so it coats the ingredients nicely. Add salt at the very end to keep the pork blood tender.
💡 More Delicious Recipes:
If you enjoy this savory and rich flavor, you should also try my [Mapo Tofu] for a spicy and numbing kick, or my [Braised Pork Belly] for another classic, melt-in-your-mouth comfort dish.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
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