Dish of Pork Liver Sauté
(click to enlarge)

Pork Liver Sauté


Thailand - Central   -   Pad Tap Moo
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
45 min
Some		 This Thai take on Liver & Onions is one of my favorite ways to cook liver. It's quick and easy too, but should be served immediately when done. This can be a main course or a side dish for twice as many servings.

1
6
6
1
1/4
1/2
1
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2
2
#
oz
cl
T
c
T
T
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oz
oz
Pork Liver (1)
Onion
Garlic
Green Peppercorns (2)
Fish Sauce (3)
Sugar
Oil
--Garnish
Carrot slivered
Scallion slivered
Prep   -   (30 min)
  1. Slice LIVER thin, less than 1/4 inch. Slicing will be easier if you leave the liver in the freezer compartment until stiff but not frozen.
  2. Bring a pot of Water to a boil over highest heat. Stir in the Liver slices and bring back to a full boil. Rinse. and drain.
  3. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Crush Green Peppercorns fairly well. Mix all.
  4. Mix Fish Sauce and Sugar.
  5. Sliver CARROT and SCALLION into thin threads. Do not omit - the garnish is important to this dish.
RUN   -   (10 min)
  1. In a spacious sauté pan or wok heat Oil and stir in Onion Mix. Fry stirring until onion is moderately softened.
  2. Stir in Pork Liver until coated with oil, then the Fish Sauce mix. Bring to a boil and cook stirring frequently for about 2 minutes - not more.
  3. Garnish and serve immediately.
NOTES:

  1. Pork Liver

      Livers are available in markets serving Asian, Eastern European, and Latin American communities. The average pork liver weighs just about 1 pound. Cook it right away, organ meats have a short shelf life. Calf liver could be used, but it's a little coarser in texture and flavor. Lamb liver could be used at a higher cost.

  2. Green Peppercorns:

      In Southeast Asia these would be fresh from the pepper vine. Here the best we can get is brined in a jar. Lacking those soak 2 t dried green peppercorns for 20 minutes - not as aromatic but at least something. Lacking even those use 1/4 t freshly ground black pepper as they would in China.   Note: brined green peppercorns need to be drained and frozen with water to cover immediately or they turn black. For details see our Peppercorns page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  4. 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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