Liver in Soy Sauce
You can make any kind of liver with this recipe. Soy sauce already has salt in it, so add extra salt to the liver very carefully. You can swap the soy sauce for sweeter teriyaki — liver pairs perfectly well with sweet sauces.
Cooking method
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Step 1:
Gather the ingredients. To cook pork liver in soy sauce you'll need: fresh pork liver, soy sauce, garlic, sugar, starch, water, vegetable oil, paprika, ground black pepper, and salt.
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Step 2:
Press the garlic through a garlic press.
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Step 3:
Rinse the liver thoroughly to remove any blood, and trim off the membrane and any ducts. Pat it dry. Cut it into medium pieces.
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Step 4:
In a bowl, combine the liver, garlic, 1 1/2 tablespoons of the vegetable oil, the starch, paprika, and ground pepper.
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Step 5:
Mix everything together.
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Step 6:
In a separate dish, combine the soy sauce and sugar.
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Step 7:
Heat the remaining vegetable oil in a skillet. Add the liver and brown it over medium heat for about 3 minutes, until it develops a golden crust.
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Step 8:
Add the soy sauce and sugar mixture to the skillet. Cook the liver another 2 minutes.
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Step 9:
Gradually pour in the hot water. Salt the gravy if it needs it. Bring the gravy to a boil. Reduce the heat to low and simmer, covered, for about 10 minutes.
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Step 10:
You can serve the liver in soy sauce with any side dish. Strain the gravy if you want to remove any bits of starch — it makes a great addition to the dish. Enjoy!
- Besides the sugar, you can add 1–2 tablespoons of tomato paste to the soy sauce. You can also add onion, cut into rings or small cubes. But since I'm not a fan of dishes with onion (with rare exceptions), I left it out. Along with the onion, you could add carrot cut into sticks or cubes, which makes the dish heartier. Despite the long braise, the liver stays tender — it doesn't turn tough the way it usually does with long frying. The key is to pour in hot water, ideally boiling; that's what keeps the liver from toughening up. To make the sauce thicker, you can add a tablespoon of flour or starch to the water. Barring any medical reasons or dietary restrictions, liver is well worth adding to your diet. It's rich in iodine, iron, and collagen — nutrients that are especially good for pregnant women, older adults, and children. Liver is particularly valuable for anyone with low hemoglobin, and it's indispensable for anemia and iron deficiency.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Pork liver - 109 kcal/100g
