Serving
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Pork Liver & Kidney, Sichuan
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
1 hr  
Most
Double treat or double threat? Depends on the scope of your taste. I find liver and kidneys very complimentary in this recipe, neither dominates. This dish has plenty of flavorful sauce so goes very well with long grain rice. If reheated it'll still be plenty tasty but the kidneys and liver will be stiffer.



1/2
1/2
ar
ar
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1
1
1
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3
1
1/2
2
1/4
1/2
1
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#
#


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T
T
t
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cl
in
T
T
c
t
T
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Pork Liver (1)
Kidneys (2)
Citric Acid (3)
Salt
-- Marinade
Chili Garlic Paste (4)
Dark Soy Sauce
Sugar
---------
Garlic
Ginger root
Sichuan Peppercorns (5)  
Oil
Stock
Salt
Sesame Oil
-- Garnish
    Scallions chopped
Prep
  1. Rinse KIDNEYS thoroughly, slice in half lengthwise and remove all fat - a razor sharp boning knife is the right tool. Slice crosswise into thin medallions.
  2. Rinse LIVER and slice into thin medallions about the same size as the kidney slices.
  3. Combine Liver and Kidneys, rinse thoroughly and then soak 10 minutes in cold water with 1 t Salt and 1/2 t Citric Acid. Drain, rinse thoroughly again and repeat with fresh water, salt and acid.
  4. Rinse Kidney/Liver mix once more and drain well.
  5. Mix all Marinade items and massage into Kidney mix. let stand for at least 15 minutes.
  6. Crush GARLIC and chop fine. Slice GINGER very thin chop fine. Mix.
Run
  1. Everything must be ready and your rice done - this will go very fast.
  2. Do not overcook, both kidneys and liver stiffen up quickly and you want them tender.
  3. In a wok or spacious sauté pan heat Oil over high heat and fry Garlic mix until just starting to show color, then stir in Kidney mix including all Marinade. Cook stirring over very high heat for about 3 minutes.
  4. Stir in Sichuan Peppercorns, Stock and Salt. Bring quickly to a boil and cook stirring another 1 minute.
  5. Turn off heat and stir in Sesame Oil. Serve hot, garnished with chopped scallions and with plenty of steamed long grain rice.
NOTES:
  1. Pork Livers:   These can be found in any respectable Asian market. They weigh about 1 pound each.
  2. Kidneys:   These should authentically be pork kidneys (available in Asian markets) but I've also used beef kidneys with great success (they'd be expensive in China).
  3. Citric Acid   is convenient but Lemon Juice can be used instead - about 1/2 lemon worth per change of water.
  4. Chili Garlic Paste:   Our recipe for Basic Chili Sauce will do fine, or a commercial sauce. Huy Fong brand Chili Garlic Sauce from California is available just about everywhere in North America, and in many other countries.
  5. Sichuan Peppercorns   Fruits of a prickly ash tree, now again legal in the US. These are nothing like black pepper. For details see our Sichuan Pepper page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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