A popular dish in many cultures, pork are a and healthy way to enjoy organ meat. This recipe incorporates a unique twist by wrapping the skewers in netting, which adds both flavor and presentation value.

Ingredients:

1 lb. pork liver, sliced into thin pieces
1/2 cup coconut milk
2 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. grated ginger
2 garlic cloves, minced
1/4 tsp. black pepper
2 tbsp. vegetable oil
1/2 cup of bamboo skewers
Netting (cheesecloth or net bag)

Instructions:

1. In a shallow dish, mix together coconut milk, soy sauce, fish sauce, brown sugar, grated ginger, minced garlic, and black pepper.

2. Add sliced pork liver to the marinade and marinate for at least 30 minutes to 2 hours.

3. Soak the bamboo skewers in water for at least 30 minutes to prevent burning.

4. Cut the net bag or cheesecloth into small squares that will cover the pork liver slices.

5. Thread one slice of pork liver onto each skewer.

6. Take a square of netting and wrap it around the pork liver, securing it in place by tying the ends of the netting with butchers’ twine.

7. Brush the skewers with vegetable oil.

8. Preheat a grill or grill pan over medium-high heat.

9. Grill the skewers for about 3-4 minutes per side or until the liver is cooked through and has a nice char.

10. Serve hot and enjoy!

Tips:

– If you don’t have access to a net bag or cheesecloth, you can use a slice of bacon to wrap around the pork liver instead.

– If you’re not a fan of liver, this recipe can also work well with other lean meats like chicken or turkey.

– These skewers pair well with a simple salad or grilled vegetables.

– For an added kick of flavor, try adding a tablespoon of red chili flakes to the marinade.

Conclusion:

Pork liver skewers in netting are an easy-to-make and delicious dish that is perfect for impressing guests or for a quick dinner at home. The combination of spices and coconut milk makes for a flavorful marinade, while the netting or cheesecloth adds an extra layer of texture and presentation. Don’t be intimidated by the use of liver – give this recipe a try and learn to appreciate the benefits and flavor of organ meat.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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