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Fukienese pork liver

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Fukienese pork liver

Fukienese pork liver

Trending recipes – Asian food – Chinese cuisine.

“Fukienese Pork Liver” is a traditional dish from the Fujian province in East China. This dish is known for its rich flavors and tender texture of pork liver, combined with aromatic spices and seasonings. Here’s a step-by-step recipe to make this recipe:

Ingredients for our pork liver recipe:

  • 500g pork liver, sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • 2-3 dried red chilies (optional)
  • 2 spring onions, chopped
  • Salt and pepper to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • Steamed rice, for serving


1. Prepare the meat:

  • Rinse the meat slices under cold water and pat them dry with paper towels. Then, slice the liver thinly and place it in a bowl.

2. Marinate the Pork Liver:

  • In a separate bowl, combine soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Mix well to form a marinade. Pour the marinade over the sliced meat and toss to coat evenly. Let it marinate for about 15-20 minutes.

3. Heat the Oil:

  • Heat vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking.

4. Sear the Pork Liver:

  • Add the marinated meat slices to the hot oil in a single layer, making sure not to overcrowd the pan. Sear the liver slices for about 1-2 minutes on each side until they are lightly browned and cooked through. Remove the liver slices from the pan and set them aside.

5. Cook the Aromatics:

  • In the same pan, add a bit more oil if needed. Add minced garlic, julienned ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.

6. Combine Ingredients:

  • Return the seared meat slices to the pan. Stir in chopped spring onions and season with salt and pepper to taste.

7. Add Sauce:

  • Drizzle oyster sauce over the meat slices and toss to coat evenly. Allow the sauce to simmer for another minute or two until heated through.

8. Finish with Sesame Oil:

  • Drizzle sesame oil over the cooked pig liver and stir to incorporate. This adds a rich aroma and depth of flavor to the dish.

9. Serve:

  • Transfer the Fukienese Pork Liver to a serving dish and garnish with additional chopped spring onions if desired. Serve hot with steamed rice.

10. Enjoy:

  • Enjoy the savory and tender Fukienese Pork Liver as a delicious main dish, perfect for serving with rice or noodles.

This dish showcases the rich and savory flavors of Fujianese cuisine, highlighting the delicate texture of pork liver and the aromatic blend of spices and seasonings.

fukienese pork liver

Understanding Cornstarch and Its Role in Chinese Cuisine

Cornstarch, also known as corn flour or maize starch, is a fine, powdery starch derived from the endosperm of corn kernels. It’s commonly used as a thickening agent in cooking and baking due to its neutral flavor, translucent appearance when cooked, and ability to create smooth, glossy sauces and fillings. In Chinese cuisine, cornstarch plays a crucial role in achieving the desired texture and consistency of various dishes. Let’s delve deeper into the significance of cornstarch in Chinese cooking:

1. Thickening Agent:

  • One of the primary purposes of cornstarch in Chinese cuisine is to thicken sauces, gravies, and soups. It’s often added towards the end of cooking to bind the liquid ingredients and create a smooth, velvety texture. This technique is commonly used in dishes like stir-fries, braised meats, and noodle soups.

2. Coating and Binding:

  • Cornstarch is frequently used to coat ingredients before frying or stir-frying. It creates a thin, crispy outer layer that helps seal in moisture and adds a delicate crunch to the dish. Common examples include crispy fried chicken, sweet and sour dishes, and stir-fried vegetables.

3. Tenderizing Meat:

  • When combined with a marinade, cornstarch helps tenderize meat by breaking down its proteins. This technique is often employed in Chinese recipes for stir-fried or braised dishes featuring thinly sliced meats, such as beef, chicken, or pork. The result is tender, juicy meat with a velvety texture.

4. Gluten-Free Alternative:

  • Cornstarch is naturally gluten-free, making it a popular choice for thickening sauces and coating ingredients in Chinese dishes, especially for those with gluten intolerance or celiac disease. It provides a safe and effective way to achieve desired textures without compromising dietary restrictions.

5. Clarifying Broths and Stocks:

  • In Chinese cuisine, cornstarch is sometimes used in a technique known as “clarifying” to remove impurities and create a clear, translucent broth or stock. By adding a cornstarch slurry to the simmering liquid and skimming off the foam and solids that rise to the surface, chefs can achieve a cleaner and more visually appealing final product.

6. Desserts and Sweets:

  • Cornstarch is a key ingredient in many Chinese desserts and sweets, including custards, puddings, and fruit-based jellies. It helps thicken and stabilize these delicacies, giving them a smooth, silky texture that melts in the mouth. Examples include mango pudding, almond jelly, and sweet red bean soup.

7. Noodle and Dumpling Wrappers:

  • In addition to its role in sauces and coatings, cornstarch is often used in Chinese noodle and dumpling recipes to make wrappers that are tender yet sturdy. It helps prevent the dough from sticking and tearing, allowing for easier shaping and cooking.

8. Shelf-Life Extension:

  • Cornstarch is sometimes used as a coating for fried foods in Chinese cuisine to help prolong their shelf life by creating a protective barrier that seals in moisture and prevents sogginess. This technique is commonly employed in dishes like spring rolls, shrimp balls, and fried tofu.

In conclusion, cornstarch is a versatile ingredient with numerous applications in Chinese cuisine, ranging from thickening sauces and coatings to tenderizing meat and clarifying broths. Its neutral flavor and ability to create smooth, glossy textures make it indispensable in achieving the desired consistency and appearance of various dishes. Whether used in savory stir-fries, delicate desserts, or crispy fried treats, cornstarch plays an essential role in enhancing the overall quality and appeal of Chinese culinary creations.

fukienese pork liver

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