Pan-Seared Pork Liver
ID: 0006722d...
By massaging the pork liver with flour and salt and rinsing it under running water (a technique called 'beer-rinsing'), you can thoroughly remove blood and gamey odors. Pan-searing until crispy on the outside while remaining tender and juicy on the inside, then finishing with a fragrant stir-fry of ginger, scallions, and garlic.
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🍳 Cooking Flow
Slice the pork liver thickly, massage with flour and salt, then rinse under running water for 20 minutes to remove blood and pat dry. → Add ginger strips, seasonings, cornstarch, and oil to marinate; prepare the sauce mixture in a small bowl. → Heat oil in a pan and sear the pork liver over medium-high heat until golden brown and cooked through, then remove. → Sauté ginger, garlic, and shallots until fragrant, return the liver to the pan, and drizzle with rice wine. → Pour in the sauce and scallions, stir-fry quickly over high heat, and serve.
Cooking Steps
Brief Cooking Order
Slice the pork liver thickly, massage with flour and salt, then rinse under running water for 20 minutes to remove blood and pat dry. → Add ginger strips, seasonings, cornstarch, and oil to marinate; prepare the sauce mixture in a small bowl. → Heat oil in a pan and sear the pork liver over medium-high heat until golden brown and cooked through, then remove. → Sauté ginger, garlic, and shallots until fragrant, return the liver to the pan, and drizzle with rice wine. → Pour in the sauce and scallions, stir-fry quickly over high heat, and serve.
Introduction
By massaging the pork liver with flour and salt and rinsing it under running water (a technique called 'beer-rinsing'), you can thoroughly remove blood and gamey odors. Pan-searing until crispy on the outside while remaining tender and juicy on the inside, then finishing with a fragrant stir-fry of ginger, scallions, and garlic.
Step 1
Select fresh pork liver, trim away the surface membrane to prevent a tough texture, cut in half, and slice into approximately 1cm thick pieces.
Step 2
Place the liver in a bowl, add flour, a generous amount of salt, and a little water. Massage by hand for 2 to 3 minutes to draw out blood and impurities.
Step 3
Rinse the liver under a thin stream of cold water for about 20 minutes until the surface turns pale and all blood has been washed away.
Step 4
Prepare ingredients: julienne some ginger and cut the rest into thick chunks; halve the garlic; trim and chop the shallots; cut scallions into 3cm lengths.
Step 5
Drain the rinsed liver well and use kitchen paper towels to thoroughly pat the surface dry.
Ingredients List
Important Notes
Pork liver should not be sliced too thin; about 1cm thick is ideal to maintain a bouncy, juicy texture when seared. 💡
Using the absorbent properties of flour and the osmotic pressure of salt to clean the liver, followed by rinsing under a thin stream of running water ('beer-rinsing'), is the key to removing the gamey odor. ⚠️
Be sure to pat the liver dry with paper towels before marinating, otherwise, it will release excess water during searing, affecting the sear and tenderness. 🍳
When searing the liver, ensure the oil is hot enough to lock in the juices; covering the pan halfway through helps it cook through quickly. 🔥
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