Chinese Pork Liver Soup
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This recipe may sound 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.
See Also: Claypot Recipes
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.
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.
Chinese-style Pork Liver Soup Recipe
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.
Ingredients:
- 6 slices young ginger sliced thinly
- 600 ml water
- a small pinch of salt
- 200 grams pig’s liver cut to thin, even slices
- a few pieces lettuce
- 1 tbsp light soy sauce to taste
- chopped spring onions for garnishing
- dark soy sauce and sliced chilli padi
Directions:
- Add ginger, water and a pinch of salt to claypot. When the soup starts to boil and bubble,add the liver pieces and lettuce.
- Turn off the stove. Cover claypot with lid and let it stand for 5 minutes. Do not overcook the liver – it should be pink when you bite into it. Test a piece of liver after 5 minutes and should it not be sufficiently cooked, bring to a boil for about 15 seconds, cover with lid and repeat this step.
- Season the soup to taste with light soy sauce. Garnish with spring onions and serve immediately with a side condiment of dark soy sauce and chilli.
Noob Cook Tip:
You can season the soup with sesame oil & Chinese wine as well, though my family kept this dish really deliciously simple with minimal ingredients.