Dry Braised Pork Liver Đà Nẵng Style

Name: Dry Braised Pork Liver Đà Nẵng Style
Total time: 3600 s
Cuisine: American
Ingredients: 2.2 lbs pork liver; onion and garlic; 5 tablespoons soy sauce; 1/2 cup sugar (about 100 grams); 1 tablespoon salt; pepper; five-spice powder; 2 tablespoons cooking oil; chili powder

Phuong Lan Doan @cook_2547646

Đà Nẵng

Dry braised pork liver is a popular dish in Đà Nẵng, often served with dried beef salad or enjoyed as a snack during the Tet holiday.

Phuong Lan Doan @cook_2547646

Đà Nẵng

Dry braised pork liver is a popular dish in Đà Nẵng, often served with dried beef salad or enjoyed as a snack during the Tet holiday.

Saved

Ingredients

60 minutes

2.2 lbspork liver
onion and garlic
5 tablespoonssoy sauce
1/2 cupsugar (about 100 grams)
1 tablespoonsalt
pepper
five-spice powder
2 tablespoonscooking oil
chili powder

Saved

Steps

60 minutes

1

Clean the liver with salt and crushed ginger, then rinse several times with cold water. Make a few cuts on the liver with a knife.
2

Marinate the liver with sugar, soy sauce, salt, five-spice powder, chili powder, and finely chopped onion and garlic. Refrigerate overnight.
3

Add oil to a pan, fry the liver until both sides are golden brown, then add the marinade and simmer.
4

Remove the liver, let it cool, slice it, then braise again until the liver is flavorful, firm, and delicious. Store the liver in a container for gradual consumption. Keep refrigerated.