Dish of Pork Liver with Long Beans
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Pork Liver with Long Beans


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
30 min
Prep		 A favorite - quick and easy with complimentary textures and flavors - and no onions. Heresy! Very short cooking times make for crisp-tender beans and liver that's just firm, so don't exceed them.

10
10
5
4
-----
1/4
1/2
3
2
1
2
-----
2
oz
oz

cl
---
t
t
T
T
T
T
---
T
Pork Liver (1)  
Long Beans (2)
Chili, Red (3)
Garlic
-- Sauce
Pepper black
Salt
Oyster Sauce (4)
Soy Sauce
Fish Sauce (5)
Stock
----------
Oil
Prep   (23 min)
  1. Rinse LIVER and slice about 1/8 inch thick by about 1-1/2 inches long and as wide as the liver is thick.
  2. Over very high heat bring plenty of water to a boil. Stir in the Liver slices and bring back to a boil as quickly as possible. When the water just starts to boil (about 1 minute), drain the liver slices and quench in cold water. Drain well.
  3. Seed CHILIS and cut into 1/8 inch wide strips. Crush GARLIC and chop fine. Mix.
  4. Cut LONG BEANS into 1-1/2 inch lengths.
  5. Mix all Sauce Items.
Run   (7 min)
  1. Heat Oil in a wok or spacious sauté pan. Stir in Chili Mix, frying until garlic shows just a trace of color, then stir in beans until coated with oil.
  2. Stir in Sauce Mix, bring to a boil and cook beans stirring for 1 minute, then stir in Liver for 1 minute more and take off heat.
  3. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Pork Livers can be found in any respectable Asian or Latino market. They weigh between 1 and 1-3/4 pound each. Lamb liver could also be used, at a highter cost.

  2. Long Beans:

      These are now common in North America and can be found in markets serving an East or Southeast Asian community. If you can't get them, regular round green beans can be used but will be less crunchy and with a lighter, less sweet flavor. For details see our Long Bean page.

  3. Chilis:

      Around here we all use Red Fresnos, but Holland Red or similar will do fine in place of Thai large red chilis. Control the heat by how thoroughly you scrape out the seeds and membranes. This dish should have a significant chili bite, but use your own judgement. For details see our Thai Chilis page.

  4. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.

  5. 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.
  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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