Dive into a culinary adventure with this recipe for Boiled Pork Liver & Tendons with a tangy tamarind dip! This dish, a beloved staple in many Asian cuisines, offers a surprising balance of textures and tastes. The tender, melt-in-your-mouth pork liver and tendons are perfectly complemented by the sweet and sour notes of the homemade tamarind dipping sauce. It's a flavourful experience that’s both satisfying and surprisingly easy to achieve. Forget complicated preparations; this recipe prioritizes simplicity without sacrificing taste. The rich, umami flavour of the pork is enhanced by a quick boiling process, making it a perfect weeknight meal.
This recipe is perfect for those looking to explore new culinary horizons or simply enjoy a delicious, flavourful meal. The seemingly unusual combination of ingredients results in an unexpectedly harmonious dish that will delight your taste buds. Ready to create this delicious and easy meal? Let's move on to the step-by-step instructions to prepare this unforgettable Boiled Pork Liver & Tendons with Tamarind Dip.
Tools Needed
- Pot
- Freezer
Ingredients
- Pork liver
- Pork tendons
- Lemongrass
- Kaffir lime leaves
- Baking soda: 1/2 tablespoon
- Salt
- MSG
- Fish sauce: 1 tablespoon
- Tamarind juice: 1 tablespoon
- Boiled water: 1 tablespoon
- Palm sugar: a pinch
- Chili powder
- Spring onion leaves
- Lime
- Coriander
- Lemon
- Shallots
- Roasted rice
Step-by-Step Instructions
Step 1. Prepare and Blanch the Liver and Tendons
- Wash pork liver and tendons thoroughly. Place them in the freezer overnight until frozen.
- Bring water to a boil in a pot. The water should cover the meat.
- Crush lemongrass and kaffir lime leaves to remove fishy smell. Add to the boiling water.
- Add the frozen pork liver and tendons to the boiling water.
- Add 1/2 tablespoon of baking soda to the pot.
- Close the lid, leaving it slightly ajar. Simmer over medium heat for about 30 minutes.
Step 2. Season and Prepare the Dip
- Season the cooked liver and tendons with salt, MSG, and other preferred seasonings.
- Mix fish sauce, tamarind juice, boiled water, palm sugar, and MSG. Adjust seasoning to taste.
- Add chili powder, spring onion leaves, lime, coriander, lemon, shallots, and roasted rice to the dip. Mix well.
Step 3. Cut and Arrange
- Cut the boiled liver and tendons and arrange on a plate.
Step 4. Serve
- Serve with the tamarind dip.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Freezing the liver and tendons helps to make them softer and tenderer when boiled.
- Baking soda helps to tenderize the meat quickly.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. How can I ensure the pork liver and tendons are tender?
The key is a quick boil! Don't overcook them. Boiling for too long will make them tough. Follow the recipe's timing carefully, and use a thermometer if you're unsure.
2. Can I substitute the pork liver and tendons with other meats?
While this recipe specifically focuses on pork liver and tendons for their unique texture and flavor, you could experiment with other tender cuts of meat, but the cooking time and resulting texture might differ. It's best to stick to the recipe for optimal results.
This quick-boil stir-fry recipe delivers a surprisingly tender and flavorful dish, showcasing the often-overlooked deliciousness of pork liver and tendons. The simple preparation and vibrant tastes make it a perfect weeknight meal or a unique addition to your culinary repertoire. Enjoy the satisfying textures and unforgettable flavors of this easy-to-make recipe!