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12
8
14
7
6
4
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1-1/2
3
3
1
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1/2
1/4
1/2
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2
2
3
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oz
oz
oz
oz
oz
cl
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c
T
T
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t
t
t
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T
T
T
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Pork Liver
Pork, lean (1)
can Chickpeas
Bell Pepper, red
Onion
Garlic
-- Sauce
Water
Bay Leaf
Soy Sauce
Fish Sauce (2)
--Seasonings
Salt
Pepper, black
Sugar
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Oil
Oil (fresh)
Vinegar (3)
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Prep - (1-1/2 hrs - 35 min work)
- Rinse LIVER and pat dry. Place in the freezer until
somewhat stiff (about 1 hr), then slice less than 1/4 inch thick,and into
strips around 1-3/4 inches long and 3/4 inch wide, or as you like.
- Slice PORK about 1/8 inch thick and into strips similar
to the liver.
- Drain Chickpeas
- Blast BELL PEPPER black with your
Kitchen Torch and brush
skin off under running water. Core, and cut into strips similar to
the Pork.
- Quarter ONION lengthwise and slice thin crosswise. Crush
GARLIC and chop small. Mix.
- Mix together all Sauce items.
- Mix together all Seasoning items.
Run - (55 min)
- In a coverable wok or spacious sauté pan, heat 2 T
Oil over highest heat. Stir in Liver and fry stirring
until it has lost its raw color. Remove and set aside.
- Discard the oil and clean the pan.
- Heat 2 T fresh Oil. Stir in Onion mix and fry
stirring until the onions are translucent, then stir in Pork.
Fry stirring until pork is lightly browned. Be careful fond adhering
to the pan doesn't get darker than chocolate.
- Stir in Sauce Mix. Bring to a boil. Cover and simmer until
Pork is tender, about 30 minutes. Adjust liquid if needed. Scrape
fond into the sauce.
- Stir in Liver
- Pour in Vinegar, but do not stir until the liquid
returns to a boil.
- Stir in Chickpeas and Bell Pepper. Return to a boil,
cover and simmer for 5 minutes.
- Stir in Seasonings.
- Serve hot with plenty of steamed Jasmine rice.
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