Pork Liver and Bitter Melon

Pork Liver and Bitter Melon

serves 4

In this dish the pork liver and the bitter melon both nourish the blood. Bitter melon detoxifies the blood and cools internal heat syndromes. Eating liver nourishes and strengthens the human liver and cures anemia. Pork Liver and Bitter Melon is known for its ability to alleviate headache and dizziness.

If you dislike the taste of bitter melon, you can blanch the melon for 3 to 4 minutes before frying to remove some of the bitter taste.

1 tablespoon (15 milliliters) soy sauce

1 tablespoon (15 milliliters) cooking wine

½ teaspoon (2.5 grams) sugar

10 ounces (280 grams) pork liver, thinly sliced

½ pound (250 grams) bitter melon (see page 70)

3 tablespoons (45 milliliters) cooking oil

8 garlic cloves, peeled and chopped

1 teaspoon (5 milliliters) sesame oil

Salt to taste

Place the soy sauce, cooking wine, and sugar in a medium bowl and mix together. Add the liver and marinate for 10 minutes. Cut the bitter melon in half lengthwise. Remove the pulp and the seeds and discard them. Cut the melon into ¼-inch-thick slices. Heat 2 tablespoons (30 milliliters) of the oil in a wok or frying pan. Add the sliced liver and half of the garlic. Stir-fry for 4 minutes, then remove and place on a dish. Place the remaining tablespoon (15 milliliters) of oil in the pan and heat. When the oil is hot, add the remainder of the garlic along with the bitter melon. Stir-fry for 2 minutes, or until evenly cooked. Add the liver and stir for 30 seconds. Add the sesame oil and salt to taste. Remove from heat and serve.

hancheng

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