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 key to making delicious pork liver is to soften, smoothen, and bring out its unique aroma, especially when paired with rice.
Selecting Pork Liver
Despite its nutritional value and delicious taste, pork liver is a dish that many struggle to cook well. As the liver is an organ responsible for detoxifying the body, it carries a strong, pungent odor and contains high levels of toxins. Improper handling can result in an unappetizing dish that may even be harmful to your health.
Have you ever wondered why pork liver stir-fried with chili peppers at restaurants always turns out softer and more fragrant than your homemade attempts? After consulting with a hotel chef, I learned that simply rinsing the liver with water is not enough to eliminate the unpleasant smell.
According to the chef, the key to preparing tasty pork liver lies in “70% cleaning and 30% stir-frying.” If you’re a fan of this dish, pay close attention! By following these tips, you’ll be able to remove all the toxins and significantly enhance the flavor of your stir-fried liver.
Ingredients: Pork liver, scallions, ginger, garlic, coriander, onion
Step 1: Cleaning the Liver
Many people are hesitant to buy pork liver due to concerns about selecting fresh liver. To choose the best pork liver, first, use your hand to feel the liver; fresh liver will have a bouncy, elastic texture. Secondly, look at the color; fresh liver has a reddish-purple hue.
Soak the Liver in Beer for a Tender, Aromatic Dish
Next, rinse the surface of the liver with clean water to remove any dust or impurities. Then, soak the liver in water to release the blood. Afterward, use a sharp knife to slice the liver thinly. Here’s the crucial step: pour a can of beer over the sliced liver. Cleaning the liver with beer is not only faster and more effective, but it also helps remove blood stains and neutralize the pungent odor. Skip the step of boiling and skimming; instead, rinse the liver under clean running water after two or three minutes of soaking.
Step 2: Marinating the Liver
First, finely chop the ginger and add it to the liver. Then, chop some scallions and squeeze out their juice by hand; adding this juice to the liver will enhance its flavor and help mask the liver’s inherent tang. Next, season with salt, a dash of light soy sauce, a few drops of oyster sauce, and a pinch of black pepper to further enhance the aroma and neutralize any remaining pungent notes. Finally, add a touch of sesame oil and mix well. Marinate for about two to three minutes to allow the flavors to penetrate the liver thoroughly.
Step 3: Preparing Accompaniments
Prepare some spices and herbs as accompaniments: chili peppers, garlic, ginger, scallions, and onion, all finely chopped and arranged on a plate for later use.
Step 4: Cooking the Dish
Heat up a wok and add an appropriate amount of cooking oil. Sauté the chopped onion and garlic until fragrant, then add the marinated liver. Remove the scallions used for marinating and set them aside. Cover and cook for about three minutes—be careful not to overcook the liver, as it will become dry and tough. After three minutes, open the lid, add the chili peppers, and continue cooking for another two minutes. Finally, garnish with coriander, and your simple yet mouthwatering pork liver dish is ready to be served!
When frying pork liver, never blanch it directly. Keep these tips in mind to ensure your pork liver turns out exceptionally soft, smooth, and free from any unpleasant odors.
Stir-fried Pork Liver
1. Soak the pork liver in water for an hour to remove excess blood. After slicing the liver, soak it in beer for about two to three minutes or longer to effectively neutralize the pungent odor.
2. Marinating the liver beforehand helps eliminate the tang and tenderizes the meat.
3. Adding a sauce or marinade can reduce the frying time and keep the liver soft and smooth.
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