Recipe How to cook Pork Liver Soup

Discussion in 'Soups, Stews and Casseroles' started by Home Liu, Jan 11, 2019.

Tags:
  1. Home Liu

    Home Liu Member

    Location:
    CHINA
    I love pork liver soup very much, and I have tried to do it by myself many times ,but all failed——the pork livers are all too tough. I have no idea how to make it better. Does someone here like this soup,either? If you also like it or have some good ideas and happy to share them, pls feel free to write here and I would appreciate it.
     
  2. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    My wife has made pork soup dumplings from scratch and the only recipe I have that uses pork liver is for a sausage called Boudin.
     
  3. morning glory

    morning glory Obsessive cook Staff Member

    I've never come across pork liver soup before. What else do you think is in it besides the liver @Home Liu? I think you would need to cook the liver long and slow for it to tenderise. Either that or super quickly. Anything in-between will make it tough.

    I'll do a spot of research if I get time as the idea interests me.
     
  4. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    I recall that my parents would soak beef liver in milk to tenderize (and also remove the bitterness) before they cooked it. They would refrigerate it for an hour or two, and the results were always good.
     
    rascal likes this.
  5. rascal

    rascal Senior Member

    My mum did something similar I recall. Don't think it was pork liver though.?? She definitely soaked some sort of meat in milk.

    Russ
     
  6. Home Liu

    Home Liu Member

    Location:
    CHINA
    WOW, thank you so much, and I will try again like that you said.
     
  7. Home Liu

    Home Liu Member

    Location:
    CHINA
    There are also some green vegetables in it.
     
  8. morning glory

    morning glory Obsessive cook Staff Member

    I did a little research and I understand that Pork Liver Soup is a very famous dish in China. Most of the recipes I look at suggest slicing the the liver very thinly (minus any membrane) and then adding to the soup at the very end of cooking. So the liver is just cooked through - maybe 4 to 5 minutes simmering. So the main think is to make your broth/soup first. I can copy over a recipe I found.
     
  9. Home Liu

    Home Liu Member

    Location:
    CHINA
    HaHa, we usually use pork meat or pork ribs or dried pork blood to make sausages in China. I have never heard of using the pork liver.
     
  10. morning glory

    morning glory Obsessive cook Staff Member

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice