Soy-Braised Pork Liver
Tender pork liver simmered in a rich, aromatic blend of soy sauce and warm spices.
Story
Braising pork liver removes any gamey flavors and results in a silky, savory appetizer that pairs perfectly with rice or a cold beer.
Ingredients
Fresh pork liver
500g
White vinegar
1 tbsp
Soy sauce
3 tbsp
Rock sugar
20g
Cooking wine
2 tbsp
Ginger
3 slices
Garlic
3 cloves
Star anise
2 pieces
Cinnamon stick
1 small piece
Dried chili peppers
2 pieces
Instructions
1
Clean and Soak
Rinse the pork liver thoroughly. Place it in a bowl of cold water mixed with a tablespoon of white vinegar. Let it soak for two hours to draw out impurities and reduce any strong odors.
2
Blanch the Liver
Bring a pot of water to a boil. Add the soaked liver and cook for a few minutes until the surface changes color. Remove and rinse quickly under cold water to stop the firming process.
3
Prepare the Braising Liquid
In a clean pot, add fresh water along with ginger, garlic, star anise, cinnamon, dried chilies, soy sauce, cooking wine, and rock sugar. Bring the mixture to a boil.
4
Simmer Gently
Lower the heat and return the liver to the pot. Simmer gently for about 30 to 40 minutes, ensuring it is fully submerged. Skim off any foam that rises to the top.
5
Cool and Slice
Turn off the heat and allow the liver to cool in the liquid for better flavor absorption. Once cooled, remove, drain, and slice thinly for serving.
