Cherry & Dennis Recipes
Spinach and Pork Liver Soup
菠菜豬膶湯
Recipe overview
Thinly sliced pork liver is briefly marinated, then cooked last in a ginger and spinach broth so it stays tender. The centre must reach 71°C; do not judge doneness by colour alone.
01
Ingredients
Main ingredients
- 350 g pork liver
- 300 g Spinach
- 20 g ginger
Stock base
- 1200 ml water
Marinade
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tsp neutral cooking oil
Seasoning
- 1 tsp salt
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- colander
- stockpot
- ladle
- measuring cup
- measuring spoons
- food thermometer
- timer
03
Steps
Step 1
Trim the pork liver
Place the liver on a dedicated board and trim visible membrane and large vessels.
Step 2
Slice liver thinly
Cut the liver into even slices about five millimetres thick.
Step 3
Pat liver dry
Pat the liver slices dry with kitchen paper and discard it immediately.
Step 4
Marinate for 15 minutes
Mix with one tablespoon each soy sauce, Shaoxing wine and cornstarch plus one teaspoon oil; marinate 15 minutes.
Step 5
Wash spinach
Remove the roots, wash the spinach thoroughly and drain well.
Step 6
Slice ginger
Peel the ginger and cut it into fine matchsticks.
Step 7
Simmer ginger broth
Boil 1200 ml water, add the ginger and simmer for five minutes.
Step 8
Add spinach
Add the spinach and cook for two minutes until just wilted.
Step 9
Add liver separately
Lower the liver slices one by one into the gently simmering broth.
Step 10
Cook to 71°C
Simmer for three to four minutes until the thickest liver slice reaches 71°C.
Step 11
Season the soup
Add one teaspoon salt and one teaspoon sesame oil, then stir gently.
Step 12
Serve immediately
Serve hot in white bowls, dividing the liver and spinach evenly.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
