Wine-Style Pork Liver
A traditional Huaiyang-style dish featuring pork liver and leaf lard soaked in sorghum wine, then steamed until tender and sliced for serving.
Ingredients
yellow pork liver
1400 g
sorghum wine
500 g
leaf lard or fatback (cut into small wide strips)
500 g
fine salt
a pinch
sugar
75 g
sesame oil
a pinch
Instructions
1
Cut into strips
Wash the pork liver and cut it into wide, long strips. Make a long slit running along the length of each strip.
2
Soak in wine
Cut the lard (or fatback) into small wide strips and stuff them into the slit of each pork liver strip. Submerge the stuffed liver in the sorghum wine, seal the container tightly, and leave it until the following year. When ready, add the sugar, sesame oil, and salt, steam until cooked through, then slice and serve.
