Description
The signature menu of high-end Taiwanese restaurants (like Shin Yeh) where thick, deodorized pork liver is dusted with starch, briefly velveted, and glazed with sweet/savory caramelized soy sauce.
Restaurants serving Pan-fried Pork Liver with Sweet Soy Glaze
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork liver
- Soy sauce
- Sugar
- Rice wine
- Sesame oil
- Potato starch
Instructions
- [Authentic Recipe]
- [Ultimate Bleeding (Lifeblood)] Slice fresh pork liver ~
- 5cm thick. Soak under running water for 30+ mins to completely wash out blood.
- Wipe dry, massage firmly with soy sauce, wine, white pepper, and 'potato starch' (starch forms a membrane locking in juices).
- Heat generous oil in a wok (medium temp), velvet (Guo You) the liver for 'just a few seconds', scoop out immediately. Surface is set, inside is rare.
- Empty oil, add a sauce of soy sauce, sugar, rice wine, sesame oil.
- When the sauce boils and caramelizes, return the liver.
- Toss violently on high for a few seconds, coating the liver surface 'glossily' with sweet/savory sauce, then remove instantly.
Learn more Spice, substitutes, tips
Key spices
Sesame oil and scorched soy sauce aroma
Substitutes at Japanese supermarkets
Chicken liver (milder than pork, but softer texture)
Pairing
White Rice or Taiwan Beer
Trivia
[For Adults] The zenith of Taiwanese culinary tech holding countless legends of 'curing liver haters'. Using velveting and caramel coating on liver—which dries out if overcooked—finishes it in a supreme medium-rare foie-gras-like texture.
Eating tips & etiquette
[Unique Eating] Bite through the glossy, sweet/savory thick liver, catching the 'crisp, fluffy' natural liver sweetness—unfound in Japanese liver stir-fries—with white rice!
Allergen
Pork, Soy, Wheat (from soy sauce), Sesame