No more bland boiled eggs: Add this ingredient for perfectly seasoned, crispy and delicious eggs

Pork liver, an incredibly delicious part of the pig, has become a favorite food of many people. Pork liver can be transformed into many different appetizing dishes, such as boiled, stir-fried, grilled, or fried… Each dish has a unique flavor, but a crispy, chewy, and fatty piece of pork liver always attracts the attention of diners.

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Among the list of dishes made from pork liver, boiled liver is the most popular dish. The special feature of this dish not only lies in its simple preparation but also in the excellent taste it brings. A boiled piece of pork liver, white and tender, crispy and chewy, when dipped with chili and garlic fish sauce or a bit of shrimp paste, is truly an exciting experience for your taste buds.

Boiling pork liver does not require too many complicated steps, but if you simply put the liver into boiling water and cook it until tender, the final result cannot be compared to the delicious food at specialized restaurants. To create a tasty and uniquely crispy boiled liver dish, you need to use some special techniques.

How to choose good pork liver

To have a delicious and appetizing boiled pork liver dish, you need to know how to choose good pork liver. Usually, buying pork liver early is an important point because this is the freshest time after the pig is slaughtered.

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One of the most delicious parts of pork liver is the head segment, which is usually thicker and crispier than the end segment. To choose a good piece of pork liver, look for pieces that have a round, firm shape and a pale pink natural color. When you touch the liver, it should feel dense and not slippery. Pay attention to check the fluid inside the liver. This fluid should be milky white, and avoid choosing pieces with yellowish fluid as they can make the dish bitter and tough.

Preparing the liver

After choosing good pork liver, the next step is to prepare it to ensure that the liver is clean and odorless.

First, squeeze the young liver with salt and then lightly squeeze to remove the fluid inside. Rinse the liver with clean water several times to ensure all the fluid inside is gone. Note not to squeeze too hard to avoid making the liver tough.

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Another way is to cut the pork liver into long segments of about 30-35 cm, which will make the preparation process easier. Then, place the liver in a bowl and squeeze it gently with vinegar and salt to remove some of the internal fluid. Rinse the liver thoroughly after that.

To eliminate the odor of the pork liver, you can continue to soak the liver in a bowl, squeeze a lemon on top, and pound it a few times before soaking it in water for about 15-20 minutes. Then, rinse the pork liver before using.

Note when boiling pork liver

To boil pork liver deliciously and crisply, you need to follow these steps:

Pour water into a pot, ensuring enough water to cover the liver. Gently crush lemongrass and ginger, then place them in the water.

Boil the water, then put the liver into the boiling water. Use chopsticks to press the liver down into the water. Boil for about 2 minutes.

Prepare a bowl of cold water with ice and add ice cubes. Also squeeze some lemon juice or vinegar into the bowl of ice water.

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After boiling the liver in boiling water for about 2 minutes, remove the liver and immediately soak it in the bowl of ice water. Soak for about 1 minute.

Continue to boil water in the pot and put the liver in for a second boil over high heat for about 1 minute. Then, remove the liver and soak it in the bowl of ice water. Repeat this process a total of 3 times, and the liver will be well-cooked and crispy.

When removing the liver from the boiling water, soak it in a bowl of ice water that has been mixed with lemon juice or vinegar. The sudden change in temperature will make the liver become even crispier. Make sure to soak the liver completely in water to avoid discoloration.

When the liver has cooled, you can remove it and slice it into bite-sized pieces.

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