Braised Pork Liver

March 23, 2025 15 Minutes Medium

Nutritional Information

430 kcal
Calories
54g
Protein
1g
Carbohydrates
20g
Fat
Recipe Hot Dishes
Braised Pork Liver

This tender and flavorful Braised Pork Liver recipe is a must-try for offal lovers! The secret lies in the meticulous preparation—rinsing and blanching the liver with ginger removes any bitterness, while slow-braising infuses it with rich, savory depth. Key ingredients like fresh scallions and ginger enhance the natural umami of the pork liver, while a long soak in the braising liquid ensures every slice is juicy and packed with flavor. The result? Silky-smooth, melt-in-your-mouth liver with a perfectly balanced taste. Ideal as a cold appetizer or paired with rice, this dish shines when prepared ahead, allowing the flavors to deepen overnight. A comforting, protein-rich delicacy that’s both simple and impressive!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Rinse the pork liver (repeatedly rinse), drain the water, put it in cold water with ginger slices and cook. After boiling, remove the foam, add cooking oil, and cook again until it boils. Remove the foam and take it out to drain the water.
2
Step 2
Bring the braising liquid to a boil, add the pork liver and scallions, and cook over high heat. Then, reduce the heat to low and occasionally check for foam to remove.
3
Step 3
After 40 minutes, insert a chopstick into the pork liver. If no blood comes out, turn off the heat.
4
Step 4
Remove the pork liver and slice it.
5
Step 5
Soak the sliced pork liver in the braising liquid for more than 4 hours, preferably overnight, before serving.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!