In Cambodia coagulated pig and chicken blood are common, especially in soups and rice porridge/gruel.
I eat it daily. Pig blood has a firmer texture and a more neutral taste -- it's comparable to tofu in both regards. I strongly prefer it to chicken blood.
I eat it daily. Pig blood has a firmer texture and a more neutral taste -- it's comparable to tofu in both regards. I strongly prefer it to chicken blood.