12
-------
1/4
1
3
1
1
1/2
1/4
1/2
-------
10
1-1/2
1
|
oz
---
in
cl
T
T
T
t
t
t
---
T
T
|
Pork Liver (1)
-- Marinade
Ginger Root
Garlic
Soy Sauce
Lemon Juice
Oyster Sauce
Salt
Pepper black
Sugar
---------
Scallions
Oil
Sesame Oil, dark
|
Prep - (3-1/2 hrs, 25 min work)
- Rinse LIVER and pat dry. Place in the freezer until
somewhat stiff (about 1 hr), then slice 1/4 inch thick, or a touch
less, and cut into pieces about 1-1/2 inches long by 3/4 inch or
so.
- Slice GINGER very thin, cut slices into threads, and
cut the threads crosswise fine. Crush GARLIC and chop
fine. Pound them together in a mortar until paste.
- Mix all Marinade items (you can just add them to the
mortar).
- Massage Marinade into the Liver slices. Let
marinate for at least 2 hours, even overnight in the fridge, turning
a couple of times.
- Cut SCALLIONS (white and light green) into 1-1/2 inch
lengths. Cut Greens about 1/2 inch. Keep Whites and Greens separate
(Greens are for garnish).
Run - (20 min)
- Remove Liver from the marinade and drain well, keeping all
the marinade. It will drain slowly.
- Heat 1-1/2 T Oil over highest flame in a wok (or spacious
sauté pan), splashing oil up the sides coated well. At the
first wisp of smoke, stir in the Liver and tumble until raw
color is completely gone, about 2 minutes.
- Stir in Scallion Whites. then reserved Marinade.
Stir fry for about 1 minute more, or until marinade is absorbed.
- Serve immediately, Garnished with Scallion Greens. As an
appetizer, it can be served at room temperature. This dish can be
gently rewarmed.
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