Pig Liver Looks Scary - Why do Chinese People Like to Eat it?

[SoupedUpRecipes]

Ingredient List:


To Rub the Liver
400g of pig liver, sliced thinly
1/4 cup of all-purpose flour
1/4 cup of Chinese cooking wine



To Marinade the Liver
1/4 tsp of salt
1.5 tsp of dark soy sauce
1 tsp of grated ginger
1 tbsp of Chinese cooking wine
3 tbsp of cornstarch



To Make the Stir Fry Sauce
1/2 tbsp of soy sauce
1/2 tbsp of oyster sauce
1/2 tbsp of dark soy sauce
1/2 tbsp of sesame oil



Others:
3 tbsp of cooking oil
6 cloves or garlic, sliced thinly
2 inches of ginger, julienned
2 green chilies, cut into bite size
8 Thai bird eye chilies, diced
1/2 cup of dried red chilies, cut open to release the flavor
1.5 tsp of Sichuan peppercorns
2 scallions, cut into 1.5-inch stalks, separate the green and white part
1.5 cups of basil leaves

[puly]

In the Philippines, some families wash it with vinegar to lessen the "off"-ness. My family doesn't bother. We like it as it is..as long as it is cooked to the right doneness.

[cabbagecrosby]

My husband is like most Americans, he says “Ew, liver.” But I grew up eating it fried, and as paste on toast. My grandmother on my dad’s side would sometimes offer us organs to eat when we came over, and my dad would eat anything, while I only ate liver and hearts. My mother also used intestines to make homemade sausage with her meat grinder. She would fry it in a pan, and it was always so delicious! Just a bit time consuming to do yourself, but so worth it! Especially considering things like how bratwurst in America has way more sugar than in Germany. At least you’ll know exactly what’s in your food!

[xeraoh]

Eastern Europeans are also eating it for centuries.

[joejackson]

We harvested all organ meats when slaughtering on everything, pork liver especially. My grandparents on my mother's side seen to it and my father accommodated to a point we lost money etc. Nothing should be wasted with knowledge of what to do, right? I totally admire you friend. ❤😊

[mtnmandeluxe]

I've been eating pig liver for 58 years. When I was 5 my Grandpa and Uncles butcher 2 pigs the family raised, , and the morning after soaking the livers all night in water and a very small amount of vinegar to remove the nasty blood, , my Grandpa sliced up some liver in half inch thick slices, , , dredged it in flour with salt and pepper and flash fried the liver in butter. It was delicious, , to the point I still vividly remember it 58 years later. Since very few people farm raise hogs in the U.S. nowadays it's hard to find good, , firm liver. Commercially raised liver usually has hormones and antibiotics and it turns the liver to horrid, , inedible mush. It just grotesque! But you are correct, , , good pig liver is delicious, , as is deer, , elk and moose, ,if taken care of properly

[argunberkedogan]

Here in Turkey, we eat livers too. I do not know about the pig liver since I do not have access to it, I can barely find more common pork products, but for calf liver or lamb liver, we do not wash them at all. In fact, washing is a no-no for internal organs in our cuisine. But I will definitely try this method, usually Chinese techniques turn out great.

[leogoggleye]

I was raised on Ramen noodles and crackers if lucky, so I find that gross. I hope to make sure that my children grow up liking a variety of food like this so they are healthier.

[cameronfife]

I went ahead and followed your recipe, subbing jalapeños with green chiles, but otherwise followed the instructions and ingredients. It was a bit of guess work. Like I really didn’t know how long to poach or how long to fry the liver before putting in the basil + sauce. But I gave some guesswork to put the basil and sauce at the end and let the aromatics and pig liver fry together for a while.

I tried it out and…. Oh my god, this was sooo good. Basil goes so well with the recipe and my wife and I both love it. I don’t really like liver because of that “farmy” aftertaste, but this didn’t really have it.

The funniest part of this recipe was that the basil cost more than the pig liver. I paid 8 dollars for the basil and 1.5 dollars for the liver. Granted I had a little extra basil than the recipe called for.

Super super good

[grovermartin]

I really enjoy this presenter. She is clear, pleasant, cheery, and has a light touch. Also makes sometimes uncommon foods palatable and accessible.

Where is she based? And what is her name?

She lifts my spirits.

[esso]

Chinese have really mastered the art of making anything edible and delicious.

[alma]

Basil and liver! I've never heard of this combo but as soon as I heard you say it, I could clearly smell and taste it. Makes total sense. Yum!

[ferale]

we do eat all kinds of liver in Italy too. Excited to try this, thank you for sharing.
What kind of basil do you use?

[daisymaddie]

Thanks for sharing! Keep up the awesome cooking videos :)

[tamanawilson]

I love how thinly you sliced the liver…are you making an Chinese knife skill videos?

[martagustavsson]

This looks great! Have to try making it some day

[Gary-zy]

Just made it, wonderful, thank you! So much better than soaking in milk for hours. And much more flavorful with the sauce.

[ai.]

In India too, we eat goat liver and kidneys called "gurde kaleji". It's eaten on Its own and it's delicious.

[killianmotto]

Seems like eating some parts of animals become less common in certain western country. I wonder where butcher put those parts

[-RONNIE]

Personally I never liked any organs of any animals that I tried in the past but a lot of people do really like it. I don't know it just didn't take to me for some reason. Thanks for sharing the video though.