This is the picture from Episode 3 of Boss & Me when Shan Shan ate pork liver for 3 straight weeks. Pork liver is suppose to be good for replenishing blood, so that's why Shan Shan had to eat it with every lunch box.
True story: Pork liver was actually one of my favorite food as a child... then my uncle bought me pork liver for like weeks straight and now I have hard time eating them. I think the last time I had pork liver was like 20 years ago. The funny thing is that my brain remember liking them but when I put them in my mouth I gag.
Watching Boss & Me made me remember my child memories of liking dishes made with pork liver so I thought maybe, just maybe I can handle eating them again.
I bought all the ingredients and was planning to cook them over the weekend. Then on Friday night I slit my hand open. It was a pretty nasty cut. I would like to say I was cutting something glorious like ribeye steak or being nice like help my kids with art projects, but nope, I was cutting cream cheese. Anyhow, long story short, nasty cut so now I operate on one hand.
That same night with my hand all wrapped up, I all the sudden thought it would be a good idea to cook the liver with one hand since what more appropriate than now to replenish my blood? My husband is always amazed at my ability to turn food into THE solution to any problem.
Here we go:
- One package of pork liver (I used beef liver here, because I could buy it readily at my local grocery store. They do taste different. My mom will eat pork liver but is scared of beef so they must taste different enough. )
- Carrots (I blenched these for a bit so they wouldn't take so long)
- Green onion
- Onion (I forgot to put them in the photo)
- Chili bean paste
- Soy Sauce
- Rice Wine
- Corn Starch
- Sesame Oil
This is the chili bean paste I have at home. They are really not that spicy but start with 2 tsp and go from there. Is always easier to add than take away. If you don't like the taste of chili bean paste than just for something that's also fairy heavy in taste, ie. oyster sauce.
I marinated the liver first with rice wine and corn starch. It is suppose to take mellow the distinctive liver taste. About 1/4 cup of wine and 1 tbs of corn starch. I will have to admit to getting really kinda grossed out when I was cutting the liver and mix them in the bowl.
This is a one pan dish, meaning you pretty much stir-fry everything together so move quickly since the liver does cook fairly fast. My order of stir-frying them is this: Oil, onion, wait until the onion is kinda soft, add green onion, garlic and carrots, add liver.
I had a small bowl with a mixture of soy sauce (I used about 2 tbs), chili paste, a pinch of sugar, which I dumped all in one shot into the pan after I have seared the liver for a bit. Splash in about 1 tsp of sesame oil when the dish is about done.
The verdict? Time obviously doesn't heal all wounds. My head is still saying "Hey, remember you like this?" and my mouth is still saying "What are you making me eat?".
One interesting observation, I could only take one bite when the dish was hot off the stove before my mouth refused to be abused anymore, but once the dish was cold from being in the refrigerator the next day I could eat multiple bites before I got grossed out.