Black Pudding


Preparation info

  • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

I was first introduced to black pudding at Pello. It’s the kind of Franglo thing that chefs such as Marco Pierre White champion and it is often paired with scallops. When I started working at Marque Restaurant in Sydney, I finally learnt how to make it properly. It was both a nightmare and a bloodbath. We had to poach it lightly in a big pot of water at a constant 82°C (180°F). The first time I had to make it I thought: ‘Why do I have to go through this much trouble to cook this?’ Then I ate it and was completely converted. This version is really creamy and soft and when you pan-fry it, you get that crispy exterior and the softness on the inside. This recipe is a culmination of the techniques I learnt at Marque and Bentley Restaurant + Bar, but also contains my own flourishes. There are heaps of ways to serve it, but it pairs particularly well with shellfish or squid.


  • 2 litres (70 fl oz/8 cups) pig’s blood
  • grapeseed oil, for frying
  • 6 large onions, finely chopped
  • 20 garlic cloves, finely chopped
  • tablespoons fine salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon Chinese five-spice
  • 1 tablespoon ground star anise
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 250 ml (9 fl oz/1 cup) cooking sake
  • 250 ml (9 fl oz/1 cup) Shaoxing wine
  • 250 ml (9 fl oz/1 cup) thin (pouring) cream
  • 1 kg (2 lb 4 oz) pork back fat, in 5 mm (¼ inch) dice
  • 200 g (7 oz) dry breadcrumbs
  • 150 g ( oz) egg yolks


Heat a little oil in a large frying pan over a medium heat. Add the onions and garlic with the salt and spices and cook for about 5 minutes or until everything is softened. Turn the heat up to high and add the sake and Shaoxing wine. Keep simmering until the liquid has reduced by half.

Add the cream and again reduce by half. Add the back fat and breadcrumbs and mix them in well with a spoon (it should thicken quite a lot because of the breadcrumbs). Remove from the pan and transfer to a bowl to cool slightly.

Meanwhile use a hand-held blender to combine the pig’s blood and egg yolks. This helps to get rid of any blood clots and to achieve a smooth texture.

Once the mixture is nice and smooth, add it to the creamy onions and combine well.

Preheat the oven to 80°C (175°F/Gas ⅓). Line a couple of shallow roasting tins with baking paper. Divide the pudding mixture between the trays then cover them really tightly with plastic wrap. In the restaurant, we’d put these in a combination steam oven. At home, you can use a water bath technique, similar to the method for baking custards.

Put each sealed dish into a larger, deeper one. Fill the larger one with water to halfway up the sides of the smaller one. Put these in the oven and bake for 1¼ hours. Remove the pudding tins from their water baths and refrigerate, which will help to firm the puddings. Once cool, un-mould the trays and cut the pudding into your desired sizes and shapes. They’re best served pan-fried immediately prior to serving, to crisp up the outside.