Serving
(click to enlarge)

Pork Liver with Rice Wine
Singapore

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
30 min  
Part

Another tasty Southeast Asian take on liver and onions. Liver is not shunned in East and Southeast Asia but considered a special treat. Do not overcook liver or it becomes leathery and less flavorful.



14
5
1
3
4
1/2
1/2
1
1
1/2
1
oz

T

oz
in
T
t
T
c
T
Pork Liver (1)
Red Dates (2)
Wolfberries (3)
Scallion
Onion
Ginger
Cornstarch
Water
Oil, Gingelly (4)  
Rice Wine (5)
Soy Sauce, dark
Prep   -   (20 min)
  1. Slice PORK LIVER thin, less than 1/4 inch. Slicing is easier if you leave it in the freezer compartment until stiff but not frozen.
  2. Soak RED DATES and WOLFBERRIES in warm water for 15 minutes, then drain. Split Dates open lengthwise to remove seeds and mix back with Wolfberries.
  3. Cut SCALLIONS into 3 inch lengths.
  4. Cut ONION lengthwise into thick slices, then cut the slices in half crosswise. Slice GINGER very thin and chop fine. Mix.
  5. Mix Cornstarch with Water.
RUN   (7 minutes)
  1. Heat Oil (not too hot if using gingelly oil), Stir in the Onion mix and fry stirring until onion slices are just translucent.
  2. Stir in Red Date mix for about a minute, then Pork Liver and 1/2 the Scallions (the rest are for garnish). Stir to mix, then stir in Rice Wine and Soy Sauce. Cook over fairly high heat until sauce comes to a boil, then stir in Cornstarch mix until sauce starts to thicken - about 1 minute.
  3. Serve immediately, garnishd with remaining Scallions and with plenty of steamed jasmine rice.
NOTES:
  1. Pork Liver is available in markets serving Asian or Eastern European communities. Pork livers weigh between 12 ounces and 1 pound. Cook it right away, organ meats have a short shelf life.
  2. Red Dates are actually dried jujubies, not dates, and are widely available in markets serving Chinese or Korean communities. For details see our Jujubes page.
  3. Wolfberries are available at most well stocked Asian markets, generally labeled "Fructus Lycii". For details see our Wolfberries page.
  4. Gingelly Oil is untoasted sesame seed oil, clear light yellow in color - not to be confused with dark Chinese sesame oil. It is commonly used in Southern India and Southeast Asia. If you don't have it use Pure Olive Oil (not virgin).
  5. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine 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
smm_pigliver2 080414 http://ellenaguan.blogspot.com   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.