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Food & Receipts

The Secret to Stir-Frying Pork Liver: Add These Two Ingredients to Detoxify and Tenderize for a Delicious Dish

18 September, 2024

Pork liver has a distinct odor that, if not properly prepared, can leave an unpleasant smell that affects the quality of the dish.

Most people usually soak or blanch the liver before cooking. This is a correct method, but there are two ways to do it: slice the liver first, then soak it, or soak it whole and then slice it. Not everyone knows the best way.

I’ve seen many people buy liver and immediately soak it in a bowl of water or milk. It’s no surprise that the liver still smells pungent after rinsing if this is the method used.

Typically, when I buy pork liver, I don’t soak it right away. First, I slice the liver into thin, bite-sized pieces. The cleanliness and aroma of the liver depend on this step. If you’re not confident in your ability to cut neat slices, chill the liver in the fridge for about 5 minutes. It will firm up, making it easier to slice.

After slicing the liver, I place the pieces in a bowl of cold water and rinse thoroughly to remove any blood and impurities. Here’s the crucial part: I then transfer the rinsed liver to another bowl, add 1 teaspoon of baking soda and some beer, and knead thoroughly with my hands. Let the liver sit for about 2-3 minutes to allow the baking soda to neutralize any remaining odors and absorb toxins.

Both baking soda and beer are excellent at odor and toxin removal. Beer, in particular, is great at eliminating odors and enhancing the flavor of the liver.

Once the liver has been soaked, I give it a final, thorough rinse. Look at the liver now—a vibrant purple-red, spotlessly clean, and completely free of any residual blood.

At this point, you can stir-fry, pan-fry, or cook the liver in your desired dish.

In summary, properly preparing pork liver is essential, but selecting fresh and delicious liver is equally important. Nowadays, some traders, driven by profit, mix in livers from sick or dead pigs to sell to unsuspecting customers.

So, how do you choose fresh pork liver?

Observe the Appearance

First, examine the liver’s appearance. Fresh liver has a vibrant purple-red color, free of any spots, and a glossy surface.

Test for Elasticity

Gently touch the surface of the liver. Fresh liver will feel smooth and elastic.

Smell

Pork liver has a distinctive pungent odor. If the liver has a strong, overwhelming smell, it’s likely not fresh and could be spoiled or from a dead pig.

Slice a Piece of Liver

Cut a small piece of the liver. If it’s from a sick or dead pig, the cut surface will ooze blood. If the liver has been injected with water, the incision will appear cloudy white, and the liver will be swollen. Avoid buying liver showing these signs.

I hope these four tips help you choose fresh and delicious liver. However, I must emphasize that while pork liver is nutritious and rich in blood-building properties, it may not be suitable for everyone.

Additionally, when cooking liver, remember not to combine it with vitamin C-rich foods. Although it won’t cause poisoning, the copper ions in the liver will react with vitamin C, hindering nutrient absorption.

Frequently asked questions

The key to stir-frying pork liver lies in adding two specific ingredients: ginger and MSG. Ginger not only enhances the flavor but also helps to detoxify the liver. Meanwhile, MSG (Monosodium Glutamate) is crucial for tenderizing the meat, ensuring a delicious and tender dish.

Detoxification is a crucial step when preparing pork liver as it helps eliminate any toxins or impurities present in the organ. By adding ginger, a natural detoxifier, you can effectively reduce the liver’s toxicity and make it safer for consumption.

MSG, or Monosodium Glutamate, is a flavor enhancer that also possesses tenderizing properties. When added to the stir-fry, MSG helps break down the tough fibers in the pork liver, making it more tender and palatable. This results in a dish that is not only flavorful but also has a pleasing texture.

Yes, ginger offers multiple benefits beyond detoxification. It is known for its anti-inflammatory and antioxidant properties, which can promote overall health. Additionally, ginger can aid in digestion and boost the immune system, making it a valuable addition to this dish.

Absolutely! The amounts of ginger and MSG used in the recipe can be tailored to your taste. If you prefer a stronger ginger flavor or want to emphasize the detoxification aspect, feel free to add more ginger. Similarly, you can adjust the amount of MSG to suit your desired level of tenderization and flavor enhancement.