The first time my dad made me this dish i was blown away by how complex the flavour profile was of this simple dish, at just 7/8 years old i was in awe of how my dad turned a unappetising pork liver into something so amazing with just a bowl of rice!! Great dish!! Even better memories!!
@EVL-xj5vc3 жыл бұрын
I have low blood and haemoglobin count. I searched for liver recipes in your channel and am glad I found this. Thank u!
@spicenpans3 жыл бұрын
We love this recipe. Hope you’ll enjoy it too. Take care and eat more nutritious food. Happy cooking.
@TheTancsk3 жыл бұрын
Can I do the same with pork slices? Looks delicious!
@peggyjoo3273 ай бұрын
Sir, Can I use chicken liver instead of pork.. thanks
@jessicatan46263 жыл бұрын
It is so so delicious. Is my second time cooking it. 😋😋 The ingredients is so easy to prepare too.
@capizenasataiwan42542 жыл бұрын
Grandma favorite thank you looking yummy
@sulasno7 жыл бұрын
Tip I got from somewhere ; remove as much blood as possible while preparing the liver to keep it tender. I hate overcooked liver
@spicenpans7 жыл бұрын
+sulasno Good tip! Thanks Sulasno. Yeah I prefer my liver just nice and tender too 😋
@raymullen35832 жыл бұрын
Very nice and Rice is a good match ... Thank You ...
@maiha44823 жыл бұрын
So delicious and easy to prepare. Thank you Chef👍
@spicenpans3 жыл бұрын
You’re most welcome
@crystalbee97064 жыл бұрын
I did not know that claypots could be used for stove top cooking! 🥳That pig liver looks like yummy heaven!
@spicenpans4 жыл бұрын
Happy cooking!
@veronheng92784 жыл бұрын
Spice N' Pans hi can ask ask if I want to cook the same pork and liver in this recipe together ok
@veronheng92784 жыл бұрын
I want to cook the ginger and spring onion pork and liver together is it ok
@EVL-xj5vc3 жыл бұрын
@@veronheng9278 you certainly can. But I believe if you don’t want to overcook the pork meat (and end up too tough) u can add it in later.
@estherkon97043 жыл бұрын
Won't the liver be overcooked. How long should it be cooked for?
@mugensamurai4 жыл бұрын
Love the video but do you all have a way to remove the bitter flavor from the pork liver?
@spicenpans4 жыл бұрын
Hihi. You can try soaking them in milk first. Happy cooking!
@louiseredman29334 жыл бұрын
You can try soaking them in something acidic that can help with the metallic taste, like lemon juice
@cindywik4 жыл бұрын
What is the purpose of using claypot? Can I just use my regular stainless steel or non-stick pot? Also while I was shopping for the pig liver, I accidentally picked up pig pancreas instead. Had to go back to exchange. I'm wondering, would pancreas have worked just as well with this recipe? Never had pancreas before. Also, next to these organs on the refrigerated shelf are chicken gizzards. Can you do a video recipe for this? I've tried Korean sweet spicy gizzards at H-Mart. Too sweet for me. There's American southern fried gizzards. But it doesn't go with rice. Do you have a chinese way of cooking chicken gizzards? Thank you.
@chopsticksforlegs Жыл бұрын
My mum scrapped the pancreas and added it to congee with pork. It's super delicious
@euser384 жыл бұрын
May I know how to clean away the smell b4 seasoning? Thanks
@jlow75697 ай бұрын
Sme pple soak it in milk
@stacyeleanza49174 жыл бұрын
Looks delish!
@stephanietham75994 жыл бұрын
Can I use this method to cook pork kidney?
@christinaabrahams54473 жыл бұрын
I skipped using the corn starch. I added thin slices of sweet red pepper to add colour. It was delicious. I don't usually eat liver but I like the sauce so I ate it. I used calves liver instead.
@spaideman78502 жыл бұрын
had an unsatisfying lunch and then i saw this yummy video...torture.
@jelle85553 жыл бұрын
Can I also make this with beefliver ?
@antcgop13 күн бұрын
10 minutes overcooked the liver
@brandonseaw38395 жыл бұрын
Very special English
@spicenpans5 жыл бұрын
Haha yes. My mom used to remind me to study hard in school but alas - that didn’t happen.
@PandemoniumMeltDown4 жыл бұрын
Your videos are interesting. sometimes, people wonder about the ingredients (I do read the comments and am the oposite of being asian as in: I live under your feet) I can understand the choice you made to produce short videos. Still, I feel you made a lot of research, invested a lot of time in the minute details others do gladly discard as undesirable (cooking made easy, yeah, right) and that you use ingredients that are specific to your region and methods that have tons of important steps that comes from ancestral traditions and more than knoledge: wisdom. I've been watching highly specialised blogs, vlogs, have a ton of books and, inevitably, have to do little side researches from time to time. Spring onions. I had to go see what it means in your region. If you included the whole thing, you know, like instead of showing it already cut in your "list of visual ingredients" you show the whole thing, it would clear a bit of confusion that forces research (not that I don't like research, but, i regard it as the real "made easy" as in no confusion). Showing the whole thing (ingredient) can offer you a chance to tell us more about the ingredient (akin the light soy sauce, low in sodium... argh! we know, we know... some don't, I know this too :) ) like maybe this green onions comes from your garden, maybe they are red or white and you like to use them in different situations and have different uses for them depending on their maturity (the ones you used were so small, I really thought they were chives). Also, as a non-asian who often go to asian markets (to practice my languages and get amaaazing ingredients) a good visual hint will make me much more comfortable in finding what I'm looking for. (Ah! Spring onions, yes. Oh! red ones hmmm...) Someting tells me you are much bigger than you seem and there is a shyness, a reserve in you that holds you back. Your tone is great, but there is an encyclopedic knowledge in you that just seems cut at the editing table and I think it's a shame. Your channel is regarded as one of the great ones... but... Still I have nothing but love for you two, keep on cookin' :D
@PandemoniumMeltDown4 жыл бұрын
I mean, it's just little details. But they add up: an unknown ingredient, another, a missing step... I'm going to watch all you ever did (and will do)
@mapuiijongte8884 жыл бұрын
I try this method of cooking,why my pork liver become hard😰
@jonathanswarnapati98334 жыл бұрын
You need to wash, rinse, and repeat the process of those two in order to drain the blood out of the liver. The more blood you managed to drain out, the more tender the liver would be.
@jo-hantoong69606 жыл бұрын
Actually, he says "actually" alot, actually.
@spicenpans6 жыл бұрын
Actually ya. Hehehe. 😆😆😆
@PandemoniumMeltDown4 жыл бұрын
You should hear my chinese! Bu hao, hen huai!
@ronaldyeo86072 жыл бұрын
Overcook liver.😔
@nickbengtsson65185 жыл бұрын
Thanks for this nice recipe, but please drop the irritating background music.
@PandemoniumMeltDown4 жыл бұрын
This was 2 years ago... there have been adjustments since :D