Pork liver is highly nutritious, packed with vitamins A, B, and C, iron, protein, and healthy fats. Regular consumption is excellent for eye and liver health and can help improve anemia. The best way to prepare pork liver is to stir-fry it until soft, smooth, and fragrant, and it goes exceptionally well with rice.
Selecting Pork Liver
Despite its nutritional value and delicious flavor, pork liver is a dish that many people struggle to cook well. As the liver is the organ responsible for detoxifying the body, it has a strong, pungent odor, and if not prepared correctly, it can retain toxins that are harmful to your health.
Have you ever noticed how soft and fragrant pork liver stir-fried in restaurants is, compared to when you cook it at home? I sought the advice of a hotel chef to understand the secret, and it turns out that simply washing the liver with water is not enough to eliminate the unpleasant smell.
According to the chef, the key to delicious stir-fried pork liver is “70% cleaning and 30% stir-frying.”
If you’re a fan of pork liver, read on to learn the proper way to prepare it. By following these steps, you’ll be able to remove all the toxins and blood, ensuring that your stir-fried liver dishes turn out more delicious than ever before.
Ingredients: Pork liver, scallions, ginger, garlic, cilantro, onion.
Step 1: Clean the Liver
Many people are hesitant to buy pork liver because they’re unsure how to select fresh liver. To choose the best pork liver, first, touch it; fresh liver will feel elastic to the touch. Secondly, look at the color; fresh liver has a reddish-purple hue.
Soak the Liver in Beer to Eliminate Odor
Once you’ve selected your liver, start by rinsing off any surface dirt with clean water. Next, soak the liver in water to release any remaining blood. After that, thinly slice the liver. The crucial step is to pour a can of beer over the sliced liver; this will not only quickly clean the liver but also effectively remove any blood and odor (skip the step of boiling and skimming). After two or three minutes of soaking, discard the dirty water and rinse the liver under clean running water.
Step 2: Marinate the Liver
Finely chop some ginger and add it to the liver. Then, take some scallions and crush them with your hands to release their juices before adding them to the liver. This step will add more flavor to the liver during the marination process and help neutralize any remaining pungent odor. Next, add a moderate amount of salt, a dash of light soy sauce, a few drops of oyster sauce, and some ground pepper to enhance the aroma and further neutralize any unpleasant smells. Finally, pour in a small amount of sesame oil and mix well. Let the liver marinate for about two to three minutes to absorb the flavors fully.
Step 3: Prepare the Accompaniments
Prepare some spices and herbs as accompaniments: chili peppers, garlic, ginger, scallions, and shallots, all finely chopped and arranged on a plate for later use.
Step 4: Cook the Dish
Heat up a suitable amount of cooking oil in a wok. Add the chopped shallots and garlic and stir-fry until fragrant. You can also choose to sprinkle in some onion and cook it. Next, add the marinated pork liver, removing the scallions used for marination. Cover and cook for about three minutes; be careful not to overcook the liver, as it will become dry. Then, open the lid, add the chili peppers, and stir-fry for another two minutes. Finally, garnish with cilantro, and your simple yet mouthwatering pork liver dish is ready to be served with rice.
When stir-frying pork liver, never blanch it directly. Keep these tips in mind to ensure your pork liver turns out exceptionally soft, smooth, and free of any unpleasant odor.
Stir-fried Pork Liver
- Soak the pork liver in water for an hour to remove any blood. After slicing it into pieces, soak it in beer for about two to three minutes, or longer, to effectively eliminate any pungent odor.
- It’s essential to marinate the pork liver beforehand to neutralize its smell and tenderize it.
- Adding a sauce or marinade can reduce the stir-frying time and keep the pork liver soft and smooth.
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