Claypot Pig Liver with Ginger & Spring Onion 砂锅姜葱猪肝

Just give me a bowl of rice with gravy from Claypot Pig Liver with Ginger & Spring Onion is enough :) ....We are very sure you will love this dish very much - that is if you don't have gout or do not have anything against pig liver :p.
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Ingredients
Serves 3 - 4 person
Marinating Ingredients for pig liver
--------------------------------------------------------
300g of pig liver - sliced
2 tablespoons oyster sauce
2 tablespoons Shaoxing Huatiao cooking wine
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons of cornstarch
A few dashes of pepper
Stir frying ingredients
1 thumb size ginger - fine strips
2 - 3 cloves of garlic - minced
1 cup water - or up to your preference

[@benliu100]

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-xj5vc]

I have low blood and haemoglobin count. I searched for liver recipes in your channel and am glad I found this. Thank u!

[@spicenpans]

We love this recipe. Hope you’ll enjoy it too. Take care and eat more nutritious food. Happy cooking.

[@TheTancsk]

Can I do the same with pork slices? Looks delicious!

[@peggyjoo327]

Sir, Can I use chicken liver instead of pork.. thanks

[@jessicatan4626]

It is so so delicious. Is my second time cooking it. 😋😋 The ingredients is so easy to prepare too.

[@capizenasataiwan4254]

Grandma favorite thank you looking yummy

[@sulasno]

Tip I got from somewhere ; remove as much blood as possible while preparing the liver to keep it tender. I hate overcooked liver

[@spicenpans]

+sulasno Good tip! Thanks Sulasno. Yeah I prefer my liver just nice and tender too 😋

[@raymullen3583]

Very nice and Rice is a good match ... Thank You ...

[@maiha4482]

So delicious and easy to prepare. Thank you Chef👍

[@spicenpans]

You’re most welcome

[@crystalbee9706]

I did not know that claypots could be used for stove top cooking! 🥳That pig liver looks like yummy heaven!

[@spicenpans]

Happy cooking!

[@veronheng9278]

Spice N' Pans hi can ask ask if I want to cook the same pork and liver in this recipe together ok

[@veronheng9278]

I want to cook the ginger and spring onion pork and liver together is it ok

[@EVL-xj5vc]

@@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.

[@estherkon9704]

Won't the liver be overcooked. How long should it be cooked for?

[@mugensamurai]

Love the video but do you all have a way to remove the bitter flavor from the pork liver?

[@spicenpans]

Hihi. You can try soaking them in milk first. Happy cooking!

[@louiseredman2933]

You can try soaking them in something acidic that can help with the metallic taste, like lemon juice

[@cindywik]

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]

My mum scrapped the pancreas and added it to congee with pork. It's super delicious

[@euser38]

May I know how to clean away the smell b4 seasoning? Thanks

[@jlow7569]

Sme pple soak it in milk

[@stacyeleanza4917]

Looks delish!

[@stephanietham7599]

Can I use this method to cook pork kidney?

[@christinaabrahams5447]

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.

[@spaideman7850]

had an unsatisfying lunch and then i saw this yummy video...torture.

[@jelle8555]

Can I also make this with beefliver ?

[@antcgop]

10 minutes overcooked the liver

[@brandonseaw3839]

Very special English

[@spicenpans]

Haha yes. My mom used to remind me to study hard in school but alas - that didn’t happen.

[@PandemoniumMeltDown]

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

[@PandemoniumMeltDown]

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)

[@mapuiijongte888]

I try this method of cooking,why my pork liver become hard😰

[@jonathanswarnapati9833]

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-hantoong6960]

Actually, he says "actually" alot, actually.

[@spicenpans]

Actually ya. Hehehe. 😆😆😆

[@PandemoniumMeltDown]

You should hear my chinese! Bu hao, hen huai!

[@ronaldyeo8607]

Overcook liver.😔

[@nickbengtsson6518]

Thanks for this nice recipe, but please drop the irritating background music.

[@PandemoniumMeltDown]

This was 2 years ago... there have been adjustments since :D