Pork liver, an organ of pigs, has become a favorite choice of many people. It can be processed into many delicious dishes such as boiled, stir-fried, grilled, or fried… Each dish has its own unique flavor, but the crispy, chewy, and fatty texture of the liver is the most attractive point for eaters.
Among the dishes made from pork liver, boiled liver is the most popular. This dish does not require too many steps but still has the power to attract everyone. Boiled liver is crispy, chewy, and is often served with chili garlic fish sauce or a little shrimp paste, creating a wonderful flavor.
To make the boiled liver fragrant, delicious, and crispy, simply boiling the liver in water until cooked is not enough. To have a plate of delicious and attractive boiled liver like in a restaurant, you need to apply the following tips.
How to choose good pork liver
To have delicious boiled liver, choosing the right pork liver is very important. Buy pork liver at the market in the early morning when the pigs are freshly slaughtered to ensure the freshness of the meat.
In the pork liver, the head section is considered the best. This section has thicker and crispier texture compared to the tail section. Choose the liver pieces with round shape, pale pink color, and feels meaty when touched. Pay attention to the liquid inside the liver pieces. This liquid should be milky white. Avoid choosing thin liver pieces with yellowish liquid, as these pieces often have a bitter taste and tough texture.
Preparing the liver
After buying good pork liver, you need to perform some preparatory steps to remove dirt and ensure that the liver is clean and odorless.
First, gently squeeze the young liver pieces with salt to remove the liquid inside the liver. Then rinse the liver pieces several times with clean water to remove all the liquid. Note that you should not squeeze the liver pieces too hard, as this can make the liver tough.
You can also cut the pork liver into long segments about 30-35 cm to facilitate the preparation process. Then place the liver pieces in a tub and squeeze with vinegar and salt to remove the liquid inside, then rinse. Be careful not to squeeze the liver pieces too hard to avoid making them tough.
If you do not like the fat on the pork liver, you can remove it.
To eliminate the smell of pork liver, you can continue to put the liver pieces in a tub, squeeze a lime, slice some shallots, and soak for about 15-20 minutes. Then rinse the pork liver pieces thoroughly.
Notes when boiling the pork liver
To cook delicious boiled pork liver, start by pouring water into a pot enough to submerge the liver pieces. Crush lemongrass and ginger, then add them to the pot. Bring the water to a boil, then add the liver pieces to boil. Use chopsticks to press the liver pieces down. Boil for about 2 minutes.
Prepare a bowl of cool water and add ice cubes, then squeeze some lime juice into it. After boiling the liver for about 2 minutes, remove it from the pot and immediately soak it in the ice water. Soak for about 1 minute.
Continue to boil the water in the pot and add the liver pieces for the second boil over high heat for about 1 minute. Then remove the liver pieces and soak them in the ice water. Repeat this process a total of 3 times to ensure that the liver pieces are cooked and crispy.
When removing the liver pieces, remember to soak them in a bowl of ice water mixed with lime juice or vinegar. The sudden cooling process will make the liver pieces more crispy. Soaking the liver pieces in lime/vinegar water will make them white and fragrant. Note that the liver pieces must be completely submerged in water to avoid discoloration.
Once the liver pieces have cooled, remove them from the water and slice them into bite-sized pieces.
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