Pork Blood Curd Returns To SG After 27 Years—Here’s A Sneak Preview

Haidilao to launch pork blood curd with CP Foods in late May

After a lengthy 27-year ban, pork blood curd is making a grand return to Singapore. CP Foods will be the first company to sell this dish at supermarkets, and we hear that it will be available sometime in June. But if you want to try it earlier, you may want to monitor Haidilao closely, as the popular Chinese hotpot restaurant is set to add pork blood curd to its menu in late May 2026, across all outlets.

Eatbook was invited for a sneak preview at Haidilao’s 313@Somerset outlet, and I wasn’t about to pass it up. I’ve always been a big fan of offal and other unusual cuts of meat, but I’ve never had the chance to try pork blood abroad, and it’s been impossible to find it in Singapore—until now, that is.

There I was, at a packed Haidilao surrounded by media personnel, staring at my first plate of pork blood curd. We were all informed that CP Foods takes food safety seriously, with the blood undergoing validated heat treatment, microbiological testing, strict cold-chain management, and more. So, if you’re concerned about the hygiene of the dish, CP Foods assures us that they’ve taken every measure to keep the pork blood curd free of contamination. It certainly eased any lingering worries I had.

We were told that three to five minutes was the sweet spot for cooking the curd, so I followed those instructions. After four minutes, the curd had turned a bit greyer and less red, but it was now infused with the flavours of the broth.

So, how did it taste? Well… very much like tofu. Silky and soft, the pork blood curd acted like a sponge, soaking up all the flavours of the liquids it was immersed in. In case you’re worried about it having an unpleasant taste or odour, I found it to be remarkably clean and inoffensive. Too clean, in fact, as any earthy or metallic flavour it may have was quite subtle.

But I was not blown away by the experience. In a hotpot setting, at least, pork blood is never going to steal the show—it’s best as a sidekick; an accompaniment to all the meats and seafood you’re going to enjoy. My thinking is that, without the ban and ensuing notoriety, pork blood would likely have remained just that. It’s just that the ban’s reversal catapulted it into the spotlight again, one it was likely never meant to hog.

Anyway, the recommended dip for the pork blood curd is a mix of dry chilli powder, minced garlic, cilantro, salt, and chicken essence. This is especially true if you’re enjoying the dish with some fiery mala broth—exactly how they like it in Sichuan.

We expect many curious diners will drop by Haidilao later in the month to get their first taste of this infamous dish. But if you can wait, the Pork Blood Curd ($6.95 for a 400g) will be available for purchase at Cold Storage, FairPrice, Giant, Home Butchery, Prime, and Sheng Siong. Spice up your hotpot feasts at home with this dish if you must!

For a secret hotpot restaurant hidden on the rooftop of People’s Park Complex, read our Tiantai Hotpot review. Fans of bak chor mee, especially those with excellent pork liver, can read our Jin Xi Lai (Mui Siong) review.

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Haidilao is not halal-certified.

Photos taken by Nivian Chiang.
This was a media tasting at Haidilao.