Thursday, July 10, 2008

Fried sliced pork and liver

I remember my grandma used to cook this dish for my aunties whenever any of them were doing the confinement month. They had no choice but to eat it even though they don’t like liver.

Pig liver (猪肝) contains large amounts of vitamin A, vitamin B12, selenium and iron.  Some vitamin A in your diet benefits your health, promoting healthy cell growth and maintaining healthy vision. However, if you eat pig liver frequently and exceeds the recommended limit, you might develop vitamin A toxicity. This is because vitamin A is fat soluble and will attach itself to fatty tissues in the body. This toxicity can cause dry skin, bone pain, edema and, in severe cases, coma or death. Pig liver is very rich in iron therefore it is especially beneficial for those with iron deficiency, such as pregnant women who are anaemic and newly delivered mothers. However, it is high in cholesterol so we shouldn't eat too much.


A piece of pork
A piece of pig liver
Sesame oil

Rice wine

Slice the pork

Marinate with a dash of pepper and ½ tsp light soy sauce

Slice the pig liver

Put the liver into boiling water for a few minutes to remove the scum

Remove the liver and keep aside

In a clean wok, heat up some sesame oil and fry the finely sliced ginger until crispy

You can remove the ginger for garnishing or leave in the wok to fry the pork 

Add the pork slices and fry until cooked 

Add the cooked liver and some rice wine

Mix thoroughly and remove to serving platter

1 comment:

Ann said...

I actually love liver and pork with ginger. My mum used to cook this sometimes for us.

but these days they all always tell me...pig liver nowadays not so good to eat so much!!!

Got organic pig liver ah? hai...