stewing pork liver

How to Make Braised Pork Liver: A Comprehensive Guide

Braised pork liver, a tender and flavorful dish, is beloved in many cuisines. Here’s a step-by-step guide to mastering it.

First, select fresh pork liver, about 500g, and soak it in cold water with 1 tbsp vinegar for 30 minutes to remove bitterness. Rinse and pat dry, then cut into 1.5cm-thick slices.

Marinate the liver with 1 tbsp soy sauce, 1 tsp Shaoxing wine, a pinch of white pepper, and sliced ginger for 15 minutes.

Heat 3 tbsp oil in a wok over medium heat. Sauté 2 sliced garlic cloves and 1 dried chili until fragrant. Add the liver and stir-fry for 1 minute until lightly browned. Pour in 2 cups water, 2 tbsp soy sauce, 1 tbsp sugar, and 1 star anise. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes, or until the liver is tender but not overcooked (overcooking makes it tough).

Thicken the sauce with 1 tsp cornstarch mixed with 2 tbsp water. Simmer for 1 more minute, then garnish with chopped scallions. Serve hot with rice or noodles.

For a richer flavor, add a bay leaf or a splash of dark soy sauce. Adjust seasoning to taste—some prefer a hint of five-spice powder for depth. Enjoy this melt-in-your-mouth delicacy!