Braised Pork Ribs with Pork Liver
ID: 73240e21...
This is a classic Cantonese home-style dish that combines tender, fall-off-the-bone pork ribs with succulent, silky pork liver. Through a chef's special cleaning and marinating technique, the pork liver stays completely odorless and tender, while the rich, flavorful sauce makes it a perfect companion for rice.
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🍳 Cooking Flow
Clean the pork ribs and pork liver separately by massaging them with flour and salt to remove impurities and odor, then drain well. → Marinate the ribs and liver separately with seasonings and cornstarch, finishing with a drizzle of cooking oil. → Sear the ribs in a hot pan until golden brown, add ginger, garlic, and shallots to sauté until fragrant, then add hot water and braise for 15-20 minutes until the ribs are tender. → Turn to high heat, spread the pork liver over the ribs, cover and braise for 1 minute, then uncover and stir-fry quickly until the liver is cooked through. → Add bell pepper chunks and scallion sections, stir-fry until combined, reduce the sauce until thickened, and serve.
Cooking Steps
Brief Cooking Order
Clean the pork ribs and pork liver separately by massaging them with flour and salt to remove impurities and odor, then drain well. → Marinate the ribs and liver separately with seasonings and cornstarch, finishing with a drizzle of cooking oil. → Sear the ribs in a hot pan until golden brown, add ginger, garlic, and shallots to sauté until fragrant, then add hot water and braise for 15-20 minutes until the ribs are tender. → Turn to high heat, spread the pork liver over the ribs, cover and braise for 1 minute, then uncover and stir-fry quickly until the liver is cooked through. → Add bell pepper chunks and scallion sections, stir-fry until combined, reduce the sauce until thickened, and serve.
Introduction
This is a classic Cantonese home-style dish that combines tender, fall-off-the-bone pork ribs with succulent, silky pork liver. Through a chef's special cleaning and marinating technique, the pork liver stays completely odorless and tender, while the rich, flavorful sauce makes it a perfect companion for rice.
Step 1
Introduce ingredients and show the final dish result.
Step 2
[Prep Ribs] Chop the ribs into small pieces, add 1 tablespoon of flour and a little water, massage to clean out blood and impurities, rinse thoroughly under running water, and drain.
Step 3
[Marinate Ribs] Add half teaspoon of salt, half teaspoon of sugar, a pinch of pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of oyster sauce to the ribs. Mix well, then add 1 tablespoon of cornstarch to seal in the juices, and finish with a little oil. Marinate for 20 minutes.
Step 4
[Prep Liver] Slice the liver thinly. Place in a bowl with 1 tablespoon of flour and a little salt, gently massage to draw out mucus and blood, then rinse repeatedly until the water runs clear. Drain.
Step 5
[Marinate Liver] Place drained liver in a bowl. Add ginger strips, 1 tablespoon of Shaoxing wine, a pinch of pepper, half teaspoon of light soy sauce, half tablespoon of oyster sauce, and 1 tablespoon of cornstarch. Massage well, add a little oil, and marinate for 15 minutes.
Ingredients List
Important Notes
Both the pork ribs and pork liver must be massaged with flour; flour effectively absorbs dirt, mucus, and blood from the meat surfaces, which is the key step to removing gamey odors. 💡
When slicing the pork liver, ensure the thickness is uniform (about 0.5 cm); too thin will make it easy to overcook, and too thick will prevent it from cooking through. ⚠️
When braising the ribs, you must add hot water; adding cold water will cause the meat to contract due to the temperature shock, making the ribs tough and hard to pull off the bone. 🍳
The cooking time for pork liver is extremely short. Braise and stir-fry over high heat for only 1-2 minutes. Overcooking will cause the liver to become tough, hard, and lose its silky texture. ⏱️
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