Braised pork liver

Cut off the fascia from the pork liver, cut into small pieces, and soak in clean water for about 8 hours. I added a few sections of sugarcane to soak it in to remove the fishy smell.

Soak until it reaches this color, then take it out and set aside.

Add cooking oil and sugar to a small iron pan, then stir-fry over low heat until the caramelized color is done.

It's fine to fry the caramel to this color.

Bring the water in the stew pot to a boil, then reduce to low heat. Add the marinade packet, garlic cloves, ginger, salt, caramel color, light soy sauce, and dark soy sauce, then add the pig liver.

I like braised pig liver that is not too old. I simmer it on low heat for about six minutes, test the liver's firmness with chopsticks, then turn off the heat and let the liver soak in the braising soup for a few hours.

I also made a version of salted-baked pork liver without using brine. Pour salt into a clean iron pot, place the pork liver on top of the salt, use the salt to conduct heat to the pork liver, and cover both the top and bottom sides of the liver with salt, like tucking a small blanket around it. Then put on the pot lid. I prefer it a bit tender, so I didn’t use the lid, and stayed by the pot, continually flipping the liver to bake it through.

Take out the pork liver and cut it onto a plate, dip it in garlic sauce, and it’s super delicious.