I should mention there are 2 variants to serving this. One includes taking a large piece of blood sausage and coating it with soy sauce, then dipping it into peanut flour and cilantro. This makes for a savory and sweet combination that gets dulled by the flavor of the cilantro. This is actually my preferred method of preparation, but that review will have to come later... I unfortunately did not get pictures of that. In any case, the other way of serving is to fry it to reheat, then to dice the stick into bite sized pieces, which are then placed in a bag and covered with chili sauce and pork/soy broth. While I know I said that I prefer the other method of preparation, this way is actually really good as well. The pieces have a certain resilience that makes it feel like you're biting through rubber (like an eraser haha), which proves for a bit of fun when eating. It's only after you chew it for a little while that the flavors truly emerge, salty and spicy blending together with the pork juices to form a near perfect union. Before I end this post, I do want to add that... people usually hold the misconception that things that are prepared with blood have a sort of nasty aftertaste. Well, I can honestly say... the sweetness of the rice and the spices do well enough that you won't notice a thing.
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