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Pork Liver In Sesame Oil


Tuesday, August 14, 2007



I love pork liver and can eat this particular rendition forever. It's originally meant to be a Cantonese post-natal confinement dish. The liberal use of sesame oil and ginger (so prevalent in confinement cooking), makes it especially fragrant. However, even good things can turn around and bite you in the nether regions when you least expect it. The lovely sesame oil, so aromatic whilst cooking, turns rather strong during the aftermath. My whole kitchen stank of it and took almost two hours to be rid of the offending odour.

In this particular instance, I cooked some Ginger Rice as an accompaniment to the liver. Following Karen's advice, I grated the ginger instead of my usual julienne and boy, did it pack some extra oomph. I left the dinner table with a warm fuzzy feeling in the belly.


Claypot Pork Liver In Sesame Oil

You need:

200g pig's liver, sliced thickly
1 green pepper, wedged
1 red pepper, wedged
1 onion, wedged
1 tbsp sesame oil
2 slices old ginger

Seasoning:

Salt to taste
Sugar to taste
1/2 tsp light soya sauce

Marinade for liver:

1/2 tsp salt
1 tsp sugar
1/2 tsp light soya sauce
1 tbsp ginger juice
1 tbsp Chinese rice wine
dash of pepper
1 tsp sesame oil

How To:

  1. Marinate liver for 10 minutes.

  2. Heat 1 tbsp of sesame oil in a wok. When the oil begins to smoke, add ginger and fry till fragrant.

  3. Include peppers, seasoning and fry well for a minute.

  4. Put in the marinated liver, including the leftover marinade, and fry briskly for another minute. Sprinkle 2 tbsp of water over ingredients. Keeping stirring all the time or until liver is just cooked. Serve with rice.

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The Dutchess of Cookalot whipped this up at 10:15 am

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