Braised pork liver, a beloved dish in Chinese cuisine, delights with its tender texture and rich, umami-rich flavor. Here’s a refined recipe to achieve perfection.
First, select fresh pork liver, about 500g, and soak it in cold water for 30 minutes to remove excess blood. Cut into 1.5cm-thick slices, then blanch in boiling water with 1 tbsp of cooking wine for 1 minute. Drain and set aside.
Heat 3 tbsp of oil in a wok, add 3 sliced ginger, 2 crushed garlic cloves, and 1 dried chili (optional). Stir-fry until fragrant. Add the liver slices, searing briefly over medium-high heat. Pour in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, and 1 cup water or stock. Bring to a simmer, then reduce heat to low, cover, and braise for 8–10 minutes.
For a glossy finish, turn up the heat and stir in 1 tsp sesame oil and a pinch of white pepper. Garnish with chopped scallions or cilantro. Serve hot with rice or as a appetizer.
Key tips: Soaking and blanching ensure tenderness; avoid overcooking to prevent toughness. This dish balances savory, slightly sweet, and aromatic notes, making it a crowd-pleaser. Enjoy the melt-in-your-mouth goodness!