Chinese Pork Liver Soup
I’m sorry if this recipe sounds fearsome to some, this is a Chinese-style soup which you either love or hate. Liver is very nutritious, and helps to relieve fatigue and blood deficiency. My mum regularly cook this pork liver soup for us when we were young and I grew up loving it. The tips to making a nice bowl of liver soup, to me, is to (1) use the freshest liver, (2) lots and lots of ginger and (3) do not over-cook the liver. As you can see, my bowl is topped with perhaps an over-surplus of ginger (and just the way I like it)! For best results, cook and serve this dish in a claypot though it is perfectly fine to cook this dish in a regular pot. You can add some mee suah to the soup for an easy one-dish meal.
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Tips for cooking pork liver
- Get the freshest pig’s liver money can buy (usually at the wet market) and preferably cook them on the same day.
- Use lots of ginger as they compliment & counter the strong smell of the liver.
- Do not overcook the liver as they will turn hard & chewy instead of soft & tender. Perfectly cooked liver should be mostly cooked on the surface, but slightly pink when you bite into it (as shown in picture above).
- If you do not like the lingering smell of raw liver on your hands, wear disposable plastic gloves when slicing the liver.