Teochew Style Braised Pork Liver (潮州焖猪肝)
潮州焖猪肝 (Teochew Style Braised Pork Liver) is a classic dish in Chaoshan (Teochew) Cuisine, known for its delicate flavors and tender texture. This dish is often enjoyed as part of a traditional Teochew meal, and it's a great way to appreciate the unique culinary heritage of the Chaoshan region.
Ingredients
- 500g pork liver, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 stalks green onions, cut into 2-inch lengths
- 2 cups water
Instructions
- In a bowl, marinate the pork liver with soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper for 15 minutes.
- Heat some oil in a wok or pan over medium heat. Add the garlic and ginger, and stir-fry until fragrant.
- Add the marinated pork liver and stir-fry for 2-3 minutes.
- Pour in the water and bring to a boil. Then reduce the heat, cover, and simmer for 15-20 minutes.
- Add the green onions and cook for another 2 minutes.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Fat
- 8g
- Carbohydrates
- 2g
Supplies
Wok or pan Cutting board Knife Bowl for marinating
Tools
Stove Serving platter
Serving suggestions
Serving suggestions: Enjoy the 潮州焖猪肝 with steamed rice and a side of blanched vegetables for a complete Teochew meal.
Tips & tricks
Tips: Be careful not to overcook the pork liver to maintain its tender texture. Adjust the seasoning according to your preference for a perfect balance of flavors.
Cost
$8