Chi-irichi (Okinawan Pork Blood Stir-Braise)

Name: Chi-irichi (Okinawan Pork Blood Stir-Braise)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: pasteurized food-grade pig blood 200 g; pork belly 100 g; sugar 1 tsp; soy sauce 1 tbsp; sake 0.5 tbsp; dried shredded daikon 50 g; kamaboko fish cake 20 g; red miso 1 tbsp; salt 0.25 tsp; lard 2 tbsp; pork stock 200 ml; Okinawan long pepper 0.5 tsp

Quick answer

Total time: 65 min
Level: Hard
Servings: 4 servings
Ingredients: 12

About this dish

Pasteurized, food-grade pig blood mixed with red miso cooks down into fine brown crumbs once the red liquid disappears.

Those crumbs cling to strands of dried daikon, which are braised with seasoned pork belly, kamaboko and pork stock until most of the liquid is gone. Hihatsu, an Okinawan long pepper, and a little salt go in at the end.

Ingredients

servings

IngredientAmount

pasteurized food-grade pig blood

dried shredded daikon

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Instructions

6 steps

1

Confirm the blood is sealed, refrigerated, pasteurized, food-grade product and keep it at 4C or below until use.

Separate its utensils from other foods and wash hands and tools with detergent afterward.
2

Boil the pork belly whole for 15 minutes and cut into 5mm strips.

Simmer it with sugar, soy sauce, and sake over medium heat for 4 minutes to season.
3

Boil 50g dried daikon for 8 minutes until soft, rinse under cold water, squeeze firmly, and cut to 3cm.

Slice 20g kamaboko into 4mm strips.
4

Blend 200g pig blood with 1 tablespoon red miso for 20 seconds until smooth.

Mix with the dried daikon in a large bowl until every strand is evenly coated.
5

Melt 2 tablespoons lard in a heavy pan over medium-high heat.

Add the blood-daikon mixture and stir constantly with several chopsticks for 6 minutes, breaking it into brown crumbs with no red liquid visible.
6

Add seasoned pork with its liquid and 200ml pork stock, then stir-braise over medium heat for 10 minutes.

Add kamaboko for 2 minutes, verify at least 74C in the center, and finish with salt and long pepper.