cooked pork liver

How to Make Braised Pork Liver: A Comprehensive Guide

Braised pork liver, a savory and tender dish, is beloved in many cuisines. Here’s a detailed guide to perfecting it at home.

Ingredients: 500g fresh pork liver, 3-4 dried chilies, 5 slices ginger, 2 cloves garlic, 2 star anise, 1 cinnamon stick, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, and salt to taste.

Steps:

1. Preparation: Rinse the liver, cut into 1.5cm thick slices, and soak in cold water for 30 minutes to remove blood. Drain and pat dry.

2. Sauté Aromatics: Heat 2 tbsp oil in a wok. Stir-fry ginger, garlic, chilies, star anise, and cinnamon until fragrant.

3. Braise Liver: Add liver slices and sear for 2 minutes. Pour in soy sauces, Shaoxing wine, and sugar. Add enough water to cover half the liver.

4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until the liver is tender but not overcooked (overcooking makes it tough).

5. Thicken Sauce: Uncover, increase heat, and simmer until the sauce thickens slightly. Adjust seasoning with salt.

Serving: Enjoy warm with rice or as a appetizer. For extra flavor, marinate overnight before braising. This dish balances richness and spice, making it a crowd-pleaser!