Liver and pork congee

Liver and pork congee has lots of iron, vitamin A and carbohydrates. If you are anaemic due to iron deficiency, soups or congee with pork liver is a good dietary supplement. It tastes better and your body will absorp the iron and calcium better too.

It is important to blanch the pork liver prior to adding them to the congee, unless you are in the mood for brownish looking congee. Blanch for about 30 seconds just to cook the surface of the liver. Do not overdo as they will become dry and chewy.

If you think 100g of pork liver is too much, do reduce the amount. Slice them as thin as you could.

100g pork fillet
100g pork liver
10g ginger
1 cup of rice
6 cups of soup stock
Salt and pepper
1 tsp sesame seed oil
1/2 tsp salt

1 tsp cooking wine
1/2 tsp cornstarch
1/2 tsp salt

1. Wash and cut the ginger into thin strips
2. Clean the pork and pork liver and slice thinly
3. Place in a bowl and add the marinate for the pork. Leave to stand for 5 minutes
4. Parboil the pork and pork liver slices. Drain and set aside
5. Wash and soak the rice for 30 minutes
6. Place rice in a pot and add the soup stock
7. Bring it to a boil and lower heat to a simmer and cook till done
8. Add the pork and liver to the porridge and cook till done
9. Add the salt, pepper, sesame seed oil and pepper before serving

Recipe link: http://www.homemade-chinese-soups.com/liver-pork-congee.html