Khao kan chin

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.