Poached Pork is Better without Vinegar: Add this to make it tender, crispy, and odorless.

When boiling eggs, just follow these simple tips to get perfectly cooked eggs that are firm, yet tender, and delicious like those from a gourmet restaurant.

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Pork liver is a delicious dish that many people love. However, not everyone knows how to make it taste as good as in restaurants.

Choosing the liver

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Firstly, to have a delicious boiled liver, you need to know how to choose the pork liver. Pay attention, you need to go to the market early because at this time the pig has just been slaughtered, so it will be fresh and delicious.

The best part of the liver is the head. This part is thicker and crispier than the end part. Choose the round and firm parts of the liver, touch it, it should feel solid and the fluid inside should be milky white. Do not choose the thin parts of the liver with yellowish fluid inside, these parts will be bitter and tough.

Preparing the liver

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After buying the good liver, you need to prepare it. In this step, you need to pay attention, the young liver does not need complicated washing.

Just sprinkle some salt on it and gently remove the internal fluid of the liver, then rinse it with cold water a few times to clean it. Squeezing the liver too hard will make it tough and not tasty.

After finishing the preparation, we can start boiling.

Boiling the pork liver

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Boil a pot of water, then add the liver to cook. You can also crush a piece of ginger and a few stalks of spring onion to enhance the flavor. Wait for the water to boil again, boil for another 2-3 minutes, and when the liver is round and firm, turn off the heat. The total cooking time from putting the liver into the pot to scooping it out should be around 7-10 minutes.

If you boil the pork liver for too long, it will be tough and dry, not tasty. Generally, it also depends on the quantity of liver you are cooking.

Prepare a bowl of cold water in advance, squeeze half a lemon into it, and when the liver is cooked, scoop it out and soak it in the water. The water should fully cover the liver. This method will make the liver whiter and crispier.

So, when boiling pork liver, you need to master the above tips to ensure a delicious, flavorful, and crispy liver like in restaurants!

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Frequently asked questions

Poached pork can become tough if overcooked or if the meat is not of the best quality. To ensure tenderness, use a good quality, well-marbled cut of pork, and poach it gently in simmering liquid. Adding a secret ingredient like baking soda helps to break down the meat’s tough connective tissues, making it tender and juicy. Also, remember to let the meat rest before slicing to retain moisture.

The distinct odor in poached pork is due to the presence of amino acids and impurities in the meat. To eliminate this, add ingredients like ginger, onion, and garlic while poaching. These ingredients have natural odor-neutralizing properties and will leave your pork with a pleasant aroma. Also, remember to trim any excess fat, as it can also contribute to the odor.

To achieve a crispy texture, you can finish cooking your poached pork by quickly frying it in hot oil. Ensure the oil is at the right temperature, and fry the pork until golden brown and crispy. Alternatively, you can also use a blow torch to char the surface of the meat gently. This will give it a crispy exterior while maintaining a tender interior.

While vinegar is often used in poaching liquids, it is not necessary for this particular recipe. Vinegar can help tenderize the meat and add a subtle flavor, but it is not essential. This recipe focuses on achieving tenderness and odorlessness without the use of vinegar, hence the suggestion to use baking soda and natural odor-neutralizing ingredients.

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