Pork Blood Recipe Chinese: Five-Spice Infused Gelatinous Delight

This traditional Chinese pork blood recipe transforms humble ingredients into a gelatinous masterpiece that's both visually stunning and deeply flavorful. 🌟 The five-spice infusion creates a fragrant, aromatic base that elevates the delicate texture of the blood tofu, a dish with centuries of history in Chinese cuisine.

What makes this recipe special is its ability to balance rich umami flavors with subtle sweetness, resulting in a dish that's both comforting and sophisticated.

The preparation process begins with carefully collected pork blood, which is gently cooked with a blend of five spices—star anise, cinnamon, cloves, fennel, and peppercorns—to create a fragrant broth.

The blood is then poured into molds and chilled until it sets into a wobbly, jelly-like consistency that's both satisfying and visually impressive. This technique ensures the final dish maintains its signature texture while absorbing the aromatic flavors of the spice blend.

What you'll achieve is a dish that's as beautiful as it is delicious—a silky, translucent tofu that melts in your mouth while delivering layers of savory, spiced complexity.

The result is a centerpiece that commands attention at any Chinese feast, whether served with a light soy-based dipping sauce or incorporated into soups and hot pots. This recipe honors tradition while making it accessible for modern home cooks.

Perfect for special occasions or when you want to impress guests with an authentic taste of Chinese culinary tradition, this dish is both rewarding to prepare and unforgettable to eat.

The key lies in patience and precision—letting the blood set properly and balancing the spices just right. Here's how to create this gelatinous delight in your own kitchen.

Ingredients for pork blood recipe chinese

Authentic Chinese flavors meet delicate texture in this traditional pork blood recipe.

The pork blood is the heart of this dish, and freshness is critical—collect it from a trusted butcher or local Asian market where it's handled with care. The five-spice blend (star anise, cinnamon, cloves, fennel, and peppercorns) requires whole spices for optimal infusion; Penzeys Spices or bulk bins at specialty stores deliver superior quality. For the soy sauce, Lee Kum Kee or Kikkoman brands provide that authentic umami depth. The silicon molds should be food-grade and small enough to create elegant, restaurant-quality pieces—Amazon or restaurant supply stores carry these reliably. Toast the fennel seeds lightly in a dry pan to deepen their aroma before adding to the broth.

No fresh pork blood? While this dish traditionally requires it, you can substitute 1 cup of high-quality chicken blood in a pinch, though texture will differ slightly. Short on star anise? 1 tsp ground star anise works but lacks the whole-spice complexity. For the shiitake mushrooms, dried is ideal, but fresh shiitake stems can substitute at double the quantity. The sugar can be swapped for brown sugar for a deeper caramel note, though white sugar maintains the dish's delicate balance. If you're using pre-made molds, ensure they're completely dry before pouring the blood mixture to prevent sticking—lightly coat with vegetable oil as a safeguard.

This dish requires patience—the blood mixture must set for at least 4 hours in the refrigerator, though overnight yields the best texture. Store any unmolded blood tofu in airtight containers with a thin layer of soy sauce to maintain moisture for up to 3 days. For longer storage, freeze in portions wrapped in plastic wrap for up to 3 months. When reheating, use low heat—microwaving can break the delicate texture, so a steamer basket over simmering water is ideal. Garnish with toasted sesame oil and green onions just before serving to preserve freshness.

Step-by-step instructions for Chinese five-spice blood gelatin

Transform humble pork blood into a luxurious, aromatic delicacy with this precise technique.

In a medium saucepan, combine the 2 cups fresh pork blood, 2 whole star anise, 2 whole cinnamon sticks, 6 whole cloves, 1 tbsp fennel seeds, and 1 tsp black peppercorns. I like to lightly toast the fennel seeds in a dry pan for 30 seconds first—their aroma deepens significantly when warm.

Bring the mixture to a gentle simmer over medium-low heat, being careful not to boil vigorously as blood can curdle. Add the 0.5 cup light soy sauce and 0.25 cup white sugar, stirring constantly for 5 minutes until the sugar fully dissolves and the spices release their oils. The broth should develop a rich, aromatic fragrance—this is your flavor foundation.

While the spiced blood simmers, soak the 2 whole dried shiitake mushrooms in 4 cups cold water for 20 minutes to rehydrate. Strain the mushrooms, reserving the soaking liquid. In a separate small saucepan, combine the reserved mushroom liquid with the simmering blood mixture and cook for 10 minutes over low heat. This step creates a balanced, umami-rich base.

Remove the saucepan from heat and let the mixture cool completely to room temperature—this prevents premature setting in the molds. The cooled broth should be smooth with no visible curdling. If you notice any separation, whisk gently to re-emulsify before proceeding.

Lightly coat each cavity of the silicon molds with 2 tbsp vegetable oil using a pastry brush. This prevents sticking and creates that signature glossy exterior. I find using a small offset spatula works best for even distribution—don't over-oil or the gelatin won't set properly.

Carefully pour the cooled blood mixture into the prepared molds, filling them ¾ full. Tap the molds gently on the counter to remove any air bubbles trapped in the mixture. Place the filled molds in the refrigerator for 4-6 hours until completely firm. The gelatin should have a jelly-like consistency when gently pressed with a finger.

Once set, carefully unmold the blood gelatin by flexing the silicon molds slightly. Heat 1 tbsp sesame oil in a small pan over low heat until fragrant—this should take about 30 seconds. Brush this lightly toasted sesame oil over the top of each gelatin piece for added aroma.

Thinly slice the 4 whole green onions and arrange them decoratively on top of each gelatin piece. The contrast of the bright green against the deep red creates a visually stunning presentation. Serve immediately while still chilled for the perfect texture—each slice should be firm yet tender with a delicate snap.

Regional styles of this dish

Cantonese Blood Tofu

In Cantonese cuisine, this dish is known as xuè dòufu (血豆腐), where the blood is mixed with tofu cubes and simmered in a fragrant broth. The key difference is the addition of soft tofu cubes (about 1 cup cubed) to the blood mixture before setting.

The tofu absorbs the five-spice infusion, creating a textural contrast that's both silky and slightly chewy. Serve with a light ginger-scallion sauce made by blending 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced ginger, and 2 green onions.

This variation is popular in Hong Kong dim sum culture and pairs beautifully with steamed rice or congee. 🥢

Sichuan Spicy Version

For a fiery twist, the Sichuan region adds chili oil and dried chili peppers to the blood mixture. Start with 1 tbsp Sichuan chili oil (like Lao Gan Ma) and 2-3 dried chili peppers (whole) during the spice infusion.