Photograph of the finished Khao kan chin

Thailand · Cơm trộn tiết heo Khao kan chin

Khao kan chin

1 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1 kg
  • Photograph of Pig's blood Pig's blood 600 ml
  • Photograph of Pork Pork 600 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Oil Oil 180 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Cucumber Cucumber 320 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Strain the pig's blood through a sieve, then mix it with fish sauce and salt to prevent it from clotting.
  2. 2 Mix the blood into the leftover rice by hand until each grain of rice turns a uniform reddish-brown color.
  3. 3 Wrap the rice in banana leaves to form flat packets, then steam them for 25 minutes until the rice is cooked through and the grains stick together.
  4. 4 It is essential to steam it in a tightly sealed package; if steamed open, the rice will dry out and only the outer layer of the blood will cook.
  5. 5 Sauté the minced pork with garlic for 6 minutes, then pour it over the rice.
  6. 6 Sauté garlic and dried chilies in oil to make chili oil, then drizzle it over the dish and serve with cucumber and green onions.

With an appliance

  • Pressure cooker 58 min

    Replace step 3: steam the blood rice packets under low pressure for 10 minutes, then release the pressure naturally for 5 minutes to allow the blood to cook evenly inside the sealed packet; steps 4–6 remain unchanged.

Start cooking