How to cut pig liver so that it is thin and delicious

Cutting pig liver thinly and deliciously requires mastering knife techniques and pre-processing methods, including key steps such as material selection, freezing and shaping, knife angle, reverse cutting, and thin slice pickling.

1. Material selection and treatment

The surface of fresh pig liver should be dark red and glossy. After purchase, the surface fascia and blood vessels need to be removed first. Rinse with running water and soak in diluted salt water for about half an hour to help remove residual blood. When processing, lay the pig liver flat on the cutting board and use kitchen paper to absorb the surface moisture to avoid slipping during cutting.

2. Freeze set

Place the processed pig liver in the freezer compartment of the refrigerator for about 20 minutes to allow the tissue to harden slightly but not completely freeze. At this point, the texture of the pig liver becomes denser, making it easier to control the cutting force. Note that the freezing time should not be too long, otherwise thawing will affect the taste and lose the freshness and tenderness.

3. Knife angle

Using an oblique knife method can increase the cross-sectional area of the slice, and the blade cuts into the pig liver at a 30 degree angle. Hold the knife with your right hand to maintain a stable rhythm, and use your left hand to press the knuckles against the back of the knife to assist in controlling the thickness. It is recommended to maintain a uniformity of about 2 millimeters per piece. Thicker pieces are prone to aging and toughness, while thinner pieces are prone to cracking.

4. Reverse pattern cutting

Observe the texture direction of the pig liver surface, and the cutting edge should be perpendicular to the fiber direction. Reverse cutting can break down the long fiber structure, making the finished product easier to chew. It is preferable for the cut thin sheet to have a complete oval shape. If there is any breakage, the cutting angle should be adjusted or frozen again for shaping.

5. Thin slice marinating

Cut pig liver slices and marinate them with cooking wine, ginger juice, and a small amount of starch for 10 minutes. Starch can form a protective layer to lock in moisture, while ginger juice can remove fishy odors and enhance fragrance. Cooking immediately after pickling can maintain optimal tenderness, suitable for stir frying or boiling, and avoid prolonged storage that may cause dehydration and hardening.

Pig liver is rich in high-quality protein and heme iron, and it is recommended to consume no more than 100 grams per week. Before cooking, vegetables rich in vitamin C such as onions and green peppers can be paired to promote iron absorption. Acute hepatitis patients and high cholesterol individuals should control their intake, while the general population is recommended to choose organically raised pig liver to reduce the risk of heavy metal residues. If sliced pig liver is not needed temporarily, it should be sealed and refrigerated, and consumed within 24 hours.