Roasted Phoenix Eye Liver

Name: Roasted Phoenix Eye Liver
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 500 g Pork liver, cut into strips with holes pierced by a long sharp knife (without piercing all the way through); 100 g Pork fat, blanched in boiling water and cut into strips; 15 g Baijiu (Chinese white liquor, for marinating the liver); 15 g Salt (for marinating the liver); 25 g Soy sauce (for marinating the liver)

A traditional Cantonese dish of pork liver wrapped around fatty pork and roasted, with a black exterior and white interior, crispy outside and tender within, and a sweet, wine-rich aroma.

1h 10m

Easy

0 favorites

Ingredients

Pork liver, cut into strips with holes pierced by a long sharp knife (without piercing all the way through) 500 g

Pork fat, blanched in boiling water and cut into strips 100 g

Baijiu (Chinese white liquor, for marinating the liver) 15 g

Salt (for marinating the liver) 15 g

Soy sauce (for marinating the liver) 25 g

Instructions

Preparing the Pork Liver

Cut the pork liver into long strips. Use a long sharp knife to pierce holes in the strips, taking care not to pierce all the way through. Marinate thoroughly in baijiu, salt, and soy sauce.

Stuffing the Liver with Fat

Blanch the pork fat in boiling water until just cooked, then cut into strips. Toss the fat with a pinch of salt and stuff it into the holes in the pork liver so that none of the fat protrudes beyond the surface of the liver.

Roasting over the Fire

Bend a piece of iron wire into a hook. Use the hook to skewer the opening of the stuffed pork liver and suspend it over an open fire. Roast until the liver is cooked through.