If you are squeamish, look away now.
Because today, I am cooking liver!
I love pig liver. I know it is not everyone’s cup of tea, but I really love it!
I remember when I was still a school teacher, I would drop by this tze char stall after school to buy a packet of stir-fried pig liver and rice which would be my dinner. Yummy!
While I am liver-mad, the LAM will not go near any liver. So when I cook this dish, I will buy some beef and cook him a stir-fried beef dish. This makes life a lot easier since the rest of the ingredients are more or less the same. But that, my friends, is a story for another day.
Today it is all about pig liver
I actually cook this dish very often but I have never shared the recipe because I think the recipe is just too simple.
But a friend asked me for this recipe a couple of days ago so I promised I would write a post on it, and well, here it is – all 4 steps of it!
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Liver cooks really quickly and also, it cannot be over cooked unless you like eating tough bits of what will taste like flavored cardboard. So the most important thing you have to do is to have all your ingredients cut and prepared well ahead.
Also, remember to make a slit in the liver and soak it in water to remove the blood before slicing.
Once your ingredients have been prepped, fry the ginger in a little vegetable oil. The sides of the ginger will start to change color and turn pale, and you should be able to smell the aroma of ginger cooking.
To this, add the stalks and thicker pieces of spring onion. Saute this for about 30 seconds.
Add the liver and stir. Also add the remaining spring onion and the sauce.
Once the surface of most the liver pieces has turned light brown, take this off the heat. The residual heat will continue to finish cooking the liver.
Serve immediately, with rice!
- 250g pork liver
- 1 pack spring onion, cut into 2 inch (5cm) lengths
- 1 piece (about 5cm) ginger, skin removed and thinly sliced
- 1 tablespoon (15ml) oyster sauce
- 1 teaspoon (5ml) light soy sauce
- 1/8 teaspoon ground white pepper
- Fry the ginger in a little vegetable oil. The sides of the ginger will start to change color and turn pale, and you should be able to smell the aroma of ginger cooking.
- To this, add the stalks and thicker pieces of spring onion. Saute this for about 30 seconds.
- Add the liver and stir. Also add the remaining spring onion and the sauce.
- Once the surface of most the liver pieces has turned light brown, take this off the heat. The residual heat will continue to finish cooking the liver.
- Serve immediately, with rice!
Hi, this is a lovely dish. Can imagine the aroma of ginger and spring onions with the liver. I love to eat pig liver which I can get FOC from the butcher but my family members are quite reluctant to eat it. I have a recipe on pan fried liver, yet to try but I think it is good.
Diana,
I learn a very good way to treat the pork liver. since then I am using this method. I would like to share it with you.
1. Put the “hole” blood vessel tube under the tap and on a bit of water and let the water goes into the liver.
2. It let runs for 10 mins or so, it will change the colour to light pink and swollen
3. Then chill it or slice it as it is ready to use.
The texture is so, so good !
Please don’t peel off the ginger skin. Nowadays dietitians advise we all must keep the skin of all fruits or root veggie as it has lots of vit and mineral just below the skin and ginger skin is cooling while the flesh is heaty.
Best regards,
Rebecca
Hi Rebecca thank you so much for sharing! I shall try next time I cook this! π
Sounds great, I am looking forward to making this π