Skip to content

Chinese pork liver

March 30, 2013

Yippee, more liver recipes! This one features pork liver, made with Chinese cooking spices. I used this one, which has slightly different ingredients from my Chinese beef liver recipe. However, it still maintains the intensity of the liver vs. ginger vs. onion flavors, though the taste of the liver is quite different from that of the beef. Ah, sweet nostalgia from childhood memories of my mom cooking this dish.

Pork liver

I used about two tablespoons of garlic powder for the one pound of pork liver I cooked. It was a little lost in the flavors of the ginger and onion in that quantity, so I believe that if about 12 cloves of real garlic were actually used, the dish would have turned out a bit different. Mine tasted like what I was served as a kid, mainly because my mom is not a huge garlic user.

Also, I did not use any green onions due to the fact that the rains foreseen for this week have not come, and I did not water the ones in my garden in anticipation for the great storm which never came. They are looking quite medium-short and sad right now.

Anyway, recipe below.

Ingredients
1 lb pork liver
3 Tbsp rice flour
2 Tbsp soy sauce
1/8 lb ginger, about 4 Tbsp chopped
1 onion
2 Tbsp cooking fat (I used coconut oil)
12 garlic cloves, or 2 Tbsp garlic powder
1 tsp sugar
1 Tbsp rice vinegar
1 Tbsp sesame oil

Directions
(1) Chop the liver into roughly 1″ pieces. Throw them into a bowl with the rice flour and soy sauce.
(2) Slice the ginger very thinly into 1″ long matchstick pieces. Then slice the onion very thinly. If using fresh garlic, mince the cloves finely.
(3) Heat 1 Tbsp cooking fat into a pan and fry the livers on medium-high, being careful not to overlap, for 3 minutes, covered, until the sides of the liver pieces turn slightly brown. Turn over all the pieces and continue cooking for another 2 minutes, or until it is completely cooked. Transfer to a plate or bowl.
(4) Add 1 Tbsp cooking fat into the same pan and add the ginger and onions. Stir fry until onions are fairly translucent, about 5 minutes.
(5) Add the garlic, sugar, rice vinegar, and sesame oil and turn the heat to low. Mix with the ingredients well and cook for a few minutes. Then add the pork liver pieces and incorporate well. Cook an additional few minutes to let the flavors mix. Turn off heat.
(6) Serve warm!

Enjoy!

Dai Dai

Advertisements

From → Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: