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1 month ago
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With Singapore reversing a decades-long ban on pork blood, food writer Pamelia Chia weighs in on why offal triggers revulsion in some diners.
Bowls of rice and tom lued moo comprising pork entrails, blood jelly and crispy pork. (Photo: iStock/dontree_m)
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SINGAPORE: When Singapore approved the import of a pork blood product, ending a decades-long ban on animal blood delicacies, it did more than ...
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