Day 191: Liver dish
Today I made a dish using pork liver. My sis recommended it so I decided to try it out! Pork liver is super cheap in Madison -- around 2 dollars for one big pack which I could cook it like 6 times!
Preparation
- use 1 lemon to kill off the bloody smell or taste of the liver and submerge it for 20 mins or so
- in the mean time, slice 1 medium sweet onion and 4 clovers of garlic (slice finely)
- wash the liver and chop into small cubes
- add some slices of pork and put them in the same bowl; add salt and pepper (2 Tbs each) and rub it in well
Cooking
- Add a teaspoon of coconut oil, heat the pan/ wok
- Add garlic and "brown" them
- Add all onion and cook until soft
- Add all the meat and cook until they are brown and start shrinking
(Use high heat all these time)
- Switch to med heat and cover the pan for 10 mins to make sure all the meat are cooked
Overall, I think it was a success! The after-taste of the liver isn't that strong; it still has some which is normal. At least the bloody taste isn't there anymore. I think it is important to add some belly (?) pork to balance out the strong taste of liver. I think strong sauces aren't that important, but I will experiment soon since I have more liver in my fridge!
Preparation
- use 1 lemon to kill off the bloody smell or taste of the liver and submerge it for 20 mins or so
- in the mean time, slice 1 medium sweet onion and 4 clovers of garlic (slice finely)
- wash the liver and chop into small cubes
- add some slices of pork and put them in the same bowl; add salt and pepper (2 Tbs each) and rub it in well
Cooking
- Add a teaspoon of coconut oil, heat the pan/ wok
- Add garlic and "brown" them
- Add all onion and cook until soft
- Add all the meat and cook until they are brown and start shrinking
(Use high heat all these time)
- Switch to med heat and cover the pan for 10 mins to make sure all the meat are cooked
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| Final dish (ignore the green veg) |
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