Pig's blood itself has a slightly sour taste, which is due to the fact that pig's blood contains hemoglobin, which oxidizes when in contact with the air, producing a substance called methemoglobin. This substance is acidic in nature, which leads to the pig's blood balls having a hint of sour flavor.
Pork blood meatballs are usually made with some acidic flavorings, such as vinegar or lemon juice. These seasonings not only enhance the flavor of the pork blood balls, but also give them a certain acidity.
During the process of steaming, pig blood meatballs will react with carbon dioxide in the air to produce carbonic acid. Carbonic acid is a weak acid that makes the pig's blood balls slightly sour.
It is worth noting that the degree of sourness of pork blood balls is affected by a number of factors, including the freshness of the blood, the amount of seasoning, and the steaming time. Fresh pig's blood has a lighter acidic flavor, while the acidic flavor of pig's blood that has been left for a longer period of time will be more pronounced. The more acidic seasonings you add, the more acidic the pork blood balls will taste.
For those who love pig's blood balls but mind the sour taste, try the following suggestions:
Choose fresh pig's blood and make the balls as soon as possible for consumption.
Reduce the amount of acidic seasonings or use sour ingredients with a softer flavor, such as tomato juice or sour plum soup.
When steaming pig's blood meatballs, do not steam them for too long to avoid excessive carbonation.
The sour taste in pork blood balls is a result of the combined effect of the pig's blood itself, the seasonings, and the carbonic acid*** produced during the steaming process. Depending on personal taste preference, we can control the degree of sourness in pork blood balls by adjusting the raw materials and preparation method.