Detailed Recipe for Chinese Pig Blood Meatballs

 Detailed Recipe for Chinese Pig Blood Meatballs (Zhu Xue Wan Zi )

Pig Blood Meatballs, known as Zhu Xue Wan Zi, are a traditional delicacy from Hunan and Jiangxi provinces in China, often featured in festive meals or winter dishes.
These meatballs combine fresh pig blood with ground pork and seasonings, resulting in a unique, tender texture—soft and slightly bouncy with a rich, iron-like flavor.
They're typically steamed or braised (e.g., red-braised or stewed with radish) to enhance their savoriness.
Pig blood is valued in Chinese cuisine for its nutritional benefits, including high iron and protein content.
This homemade version yields about 20-30 meatballs and focuses on the classic Hunan-style preparation.IngredientsFor the Meatballs:

• 500ml fresh pig blood (from a butcher or wet market; must be very fresh with anticoagulant like salt added to prevent immediate clotting)
• 200-300g ground pork (with some fat for tenderness)
• 50-100g glutinous rice flour or cornstarch (for binding and texture)
• 1-2 tsp salt
• 1 tsp white pepper
• 1 tbsp Shaoxing cooking wine
• 1 tsp minced ginger
• 2-3 green onions, finely chopped
• Optional: 1 tsp five-spice powder or Sichuan peppercorn powder for aroma

For Cooking (Red-Braised Style):

• 2-3 tbsp vegetable oil
• 2-3 slices ginger
• 2-3 star anise
• 1-2 tbsp doubanjiang (chili bean paste, for Hunan flavor)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 500ml chicken stock or water
• Optional: Radish chunks or tofu for stewing

Step-by-Step InstructionsStep 1: Prepare the Pig Blood

1. Obtain fresh pig blood—it's crucial for safety and texture. Stir in 1/2 tsp salt per 500ml immediately after collection to prevent clotting.
2. Strain the blood through a fine sieve to remove any clots or impurities. Let it sit for 10 minutes; skim off any foam.

Step 2: Mix the Meatball Mixture

1. In a large bowl, combine ground pork, glutinous rice flour, salt, white pepper, Shaoxing wine, ginger, and green onions.
2. Gradually pour in the pig blood while stirring vigorously in one direction until the mixture thickens and becomes sticky (like a thick batter). This incorporates air for a lighter texture.
3. Let the mixture rest for 15-20 minutes in the fridge to firm up slightly.

Step 3: Shape the Meatballs

1. With wet hands or oiled spoons, form the mixture into golf-ball-sized meatballs (about 3-4cm diameter). They should be soft but hold shape.
2. Place them on a plate or steaming tray, leaving space between each.

Step 4: Cook the MeatballsOption 1: Steaming (Basic and Tender)

1. Bring water to a boil in a steamer.
2. Steam the meatballs over high heat for 15-20 minutes until firm and cooked through (they'll darken and solidify).

Option 2: Red-Braising (Hunan Style - Recommended)

1. Heat oil in a wok or pot. Add ginger, star anise, and doubanjiang; stir-fry until fragrant.
2. Gently add the raw or pre-steamed meatballs. Fry lightly for 2-3 minutes to seal.
3. Pour in soy sauces, sugar, and stock. Bring to a boil, then simmer covered for 20-30 minutes until the sauce thickens and meatballs absorb flavors.
4. Add radish or vegetables in the last 10 minutes if desired.

Step 5: ServeServe hot as a main dish with rice, in soup, or as part of a hotpot. The meatballs should be tender, slightly spongy, and richly flavored.Tips and Variations

• Freshness and Safety: Use only very fresh pig blood from a trusted source; cook thoroughly to avoid foodborne risks.
• Texture Tip: Stirring in one direction creates the signature bouncy feel. Too much flour makes them dense—adjust for softness.
• Variations: Jiangxi style may be simpler (just steamed); add preserved vegetables or chili for spice.
• Storage: Cooked meatballs keep in fridge for 2-3 days or freeze uncooked mixture.
• Substitutes: If pig blood is unavailable, some use duck blood, but authenticity suffers.
• Health Note: Rich in iron—great for anemia, but consume moderately due to cholesterol.

Pork with Dried Radish

 Detailed Recipe for Chinese Stir-Fried Cured Pork with Dried Radish (Luo Bo Gan Chao La Rou -)

Stir-Fried Cured Pork with Dried Radish is a classic Hunan and Sichuan home-style dish celebrated for its bold, savory-smoky flavors and contrasting textures.
"La Rou" is Chinese cured and smoked pork belly, rich and aromatic from winter preservation traditions, while "Luo Bo Gan" is sun-dried radish strips that are salty, chewy, and slightly sweet.
Together, they create an addictive stir-fry that's fragrant, umami-packed, and perfect over steamed rice—often called "fan killer" for how much rice it makes you eat!
This quick dish highlights preserved ingredients for depth without much effort. The recipe serves 4 as a side and takes about 30 minutes (plus soaking time).IngredientsMain Ingredients:

• 200-300g Chinese cured/smoked pork belly (la rou; Hunan or Sichuan

• 3-4 cloves garlic, sliced
• 1-2 fresh red or green chilies, sliced (for heat; or dried chilies)
• 1-inch ginger, sliced (optional)
• 2-3 green onions, cut into sections
• 1-2 tbsp light soy sauce (adjust for saltiness)
• 1 tsp sugar (to balance flavors)
• 1 tbsp Shaoxing cooking wine (optional, for aroma)
• 2-3 tbsp vegetable oil

Optional Add-Ins:

• Handful of fresh cilantro for garnish
• A few Sichuan peppercorns for numbing spice

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Soak the dried radish in warm water for 20-30 minutes (or cold water longer) to soften and reduce excess salt. Rinse thoroughly 2-3 times, squeeze dry, and cut into bite-sized pieces if needed.
2. Prepare the cured pork: If very hard, briefly soak or blanch in hot water for 5 minutes to soften. Slice thinly (about 1/8-inch) — the fat will render beautifully.
3. Slice garlic, chilies, ginger, and green onions.

Step 2: Pre-Cook the Pork (Optional but Recommended)

1. Bring a pot of water to a boil. Add pork slices and blanch for 2-3 minutes to remove excess smoke and salt. Drain and set aside. (This step makes the dish less overpowering.)

Step 3: Stir-Fry the Dish

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger (if using), and chilies; stir-fry for 30 seconds until fragrant.
3. Add the cured pork slices. Stir-fry for 3-5 minutes until the fat renders and becomes translucent and slightly crisp.
4. Add the prepared dried radish. Toss everything together for 4-6 minutes until the radish absorbs the pork fat and becomes fragrant.
5. Splash in Shaoxing wine (if using), soy sauce, and sugar. Stir well to coat.
6. Add green onions and continue stir-frying for 1-2 more minutes until everything is heated through and flavors meld. Taste and adjust—dried radish and pork are salty, so go easy on soy.

Step 4: ServeGarnish with cilantro if desired. Serve hot with plenty of steamed white rice to soak up the savory juices.Tips and Variations

• Texture Tip: The radish should be chewy-crisp; don't over-soak or overcook.
• Spice Level: Hunan versions are fiery—add more chilies or doubanjiang (chili bean paste). Sichuan style may include peppercorns.
• Substitutes: If authentic la rou is unavailable, use smoked bacon (less salty) or pancetta, but adjust salt.
• Variations: Add fresh green beans, garlic shoots, or bell peppers for color and crunch. Some steam the pork first for a softer texture.
• Storage: Keeps in fridge for 2-3 days; reheat by stir-frying to restore crispiness.
• Health Note: High in sodium from preserved ingredients—enjoy in moderation.