Pork liver has a coarser texture and stronger flavour than beef, calf or lamb liver. Available either fresh or frozen, pork liver contains significant amounts of certain vitamins and minerals and is a good source of protein. These elements help us with our eye health, energy levels and cell development. While pork liver may be a promising organ from hogs, eating pork liver regularly is not advisable. It has high levels of cholesterol and is hardly a good source of fibre. If you’re looking for a good source of iron and Vitamin A other than from fruits and vegetables, pork liver is a very good alternative. But, don’t eat them too much.
500g pork livers; 1 cucumber; 10 dry red chili peppers; onions; ginger; garlic; white sugar; soy sauce to taste; vinegar; white sugar; red chili oil
1. Clean pork liver and infuse it in clean water for about one hour. During this course we need change the water frequently. Put brine into another wok and add specially made brine seasoning.
2. Then add ginger, onion and dry red chili peppers into the wok.The add salt into brine.
3. Add soy sauce into brine. Then add the infused pork liver into the wok and heat the wok until boiling. Then boil for another 25 minutes.
4. Penetrate pork liver with chopstick and if find no blood water in the pork liver, then switch off fire. Take the pork liver from the wok into a plate. Add some white sugar, salt, vinegar, light soy sauce, sesame oil and red chili oil etc. into a bowl and mix them well, then seasoning is prepared.
5. Chop garlic and onions respectively.Slice well prepared pork liver and cucumber into fine sections. Put them in a big wok.
6. Add chopped onions and garlic. Pour prepared seasoning into the wok and mix them well. Then serve.