Cold Pork Liver Salad
Cold Pork Liver Salad
Ingredients
For the Pork Liver
- 1 1/2 pounds pork liver, sliced 1/4-inch thick
- 4 cups cold water
- 1 tablespoon white vinegar
- 1 inch ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 4 cups ice
For the Dressing
- 3 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sugar
- 1 tablespoon chili oil, or to taste
- 1/4 teaspoon white pepper
- 1/4 cup cilantro, chopped
- 2 green onions, thinly sliced
Instructions
- 1
Rinse the sliced pork liver under cold running water for 5 minutes until the water runs clear. This helps remove impurities and reduce any strong odor.
⏱️ 5 min
- 2
In a large bowl, combine the rinsed pork liver with 4 cups of cold water and 1 tablespoon of white vinegar. Let it soak for 15 minutes. This further helps to tenderize the liver and remove any lingering metallic taste.
⏱️ 15 min
- 3
While the liver is soaking, prepare an ice bath by filling a large bowl with 4 cups of ice and enough cold water to cover it. Set aside.
⏱️ 2 min
- 4
In a large pot, bring a generous amount of water (about 8 cups) to a rolling boil. Add the sliced ginger and 2-inch pieces of green onions to the boiling water. This will help flavor the water and reduce any off-flavors in the liver.
⏱️ 5 min•🌡️ 212
- 5
Drain the soaked pork liver thoroughly. Carefully add the pork liver slices to the boiling water. Stir gently to separate the slices. Blanch for 1 to 2 minutes, or until the liver just changes color and is no longer pink in the center. Be careful not to overcook, as this will make the liver tough.
⏱️ 2 min•🌡️ 212
- 6
Immediately remove the blanched pork liver with a slotted spoon and transfer it to the prepared ice bath. Let it chill in the ice bath for at least 10 minutes. This stops the cooking process and helps achieve a crisp, tender texture.
⏱️ 10 min
- 7
While the liver is chilling, prepare the dressing. In a medium bowl, whisk together the soy sauce, Chinkiang vinegar, sesame oil, minced garlic, grated ginger, sugar, chili oil, and white pepper until well combined.
⏱️ 5 min
- 8
Drain the chilled pork liver from the ice bath and pat it very dry with paper towels. This is crucial for the dressing to adhere properly and to prevent a watery salad.
⏱️ 3 min
- 9
In a clean large bowl, combine the dried pork liver with the prepared dressing. Toss gently to ensure all the liver slices are evenly coated. Stir in the chopped cilantro and sliced green onions.
⏱️ 3 min
- 10
Serve immediately, or chill in the refrigerator for at least 20 minutes for the flavors to meld. This salad is best served cold and pairs wonderfully with steamed rice.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Cold Pork Liver Salad
For the Pork Liver
- 1 1/2 pounds pork liver, sliced 1/4-inch thick
- 4 cups cold water
- 1 tablespoon white vinegar
- 1 inch ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 4 cups ice
For the Dressing
- 3 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sugar
- 1 tablespoon chili oil, or to taste
- 1/4 teaspoon white pepper
- 1/4 cup cilantro, chopped
- 2 green onions, thinly sliced
Instructions
- 1
Rinse the sliced pork liver under cold running water for 5 minutes until the water runs clear. This helps remove impurities and reduce any strong odor.
⏱️ 5 min - 2
In a large bowl, combine the rinsed pork liver with 4 cups of cold water and 1 tablespoon of white vinegar. Let it soak for 15 minutes. This further helps to tenderize the liver and remove any lingering metallic taste.
⏱️ 15 min - 3
While the liver is soaking, prepare an ice bath by filling a large bowl with 4 cups of ice and enough cold water to cover it. Set aside.
⏱️ 2 min - 4
In a large pot, bring a generous amount of water (about 8 cups) to a rolling boil. Add the sliced ginger and 2-inch pieces of green onions to the boiling water. This will help flavor the water and reduce any off-flavors in the liver.
⏱️ 5 min•🌡️ 212 - 5
Drain the soaked pork liver thoroughly. Carefully add the pork liver slices to the boiling water. Stir gently to separate the slices. Blanch for 1 to 2 minutes, or until the liver just changes color and is no longer pink in the center. Be careful not to overcook, as this will make the liver tough.
⏱️ 2 min•🌡️ 212 - 6
Immediately remove the blanched pork liver with a slotted spoon and transfer it to the prepared ice bath. Let it chill in the ice bath for at least 10 minutes. This stops the cooking process and helps achieve a crisp, tender texture.
⏱️ 10 min - 7
While the liver is chilling, prepare the dressing. In a medium bowl, whisk together the soy sauce, Chinkiang vinegar, sesame oil, minced garlic, grated ginger, sugar, chili oil, and white pepper until well combined.
⏱️ 5 min - 8
Drain the chilled pork liver from the ice bath and pat it very dry with paper towels. This is crucial for the dressing to adhere properly and to prevent a watery salad.
⏱️ 3 min - 9
In a clean large bowl, combine the dried pork liver with the prepared dressing. Toss gently to ensure all the liver slices are evenly coated. Stir in the chopped cilantro and sliced green onions.
⏱️ 3 min - 10
Serve immediately, or chill in the refrigerator for at least 20 minutes for the flavors to meld. This salad is best served cold and pairs wonderfully with steamed rice.
⏱️ 20 min