Wine-Cured Pork Liver
Stuff the pork liver into leaf lard and air-dry until hardened. Submerge in sorghum liquor, seal, and age until the following year. Steam until cooked, then slice and serve.
Ingredients
Yellow pork liver (washed, cut into wide long strips and slit)
1400 g
Sorghum wine (for soaking air-dried pork liver)
500 g
Lard (or fatback) (cut into wide small strips, stuffed into pork liver slits)
500 g
Refined salt (added during steaming)
a pinch
White sugar (added during steaming)
75 g
Sesame oil (added during steaming)
a pinch
Instructions
1
Step 1
Wash the pork liver, cut into wide long strips, and make a long slit in each strip.
2
Step 2
Cut the lard (or fatback) into wide small strips as well, stuff them into the slits of each pork liver strip, air-dry until hard as wood, remove and soak in sorghum wine with a tight seal, take out the following year, add sugar, sesame oil, and salt, steam until cooked, slice and serve.
