With Singapore reversing a decades-long ban on pork blood, food writer Pamelia Chia weighs in on why offal triggers revulsion in some diners. SINGAPORE: When  Singapore approved the import of a pork blood product , ending a decades-long ban on animal blood delicacies, it did more than restore a single ingredient to supermarket shelves. It resurfaced a question many diners would rather avoid: What parts of an animal are we willing to eat, and why? I grew up appreciating offcuts, thanks to my