Honey Glazed Pork & Liver Feast
A delectable dish featuring tender, smoky pork and rich chicken liver, generously glazed with a sweet and savory honey sauce. It employs various cooking techniques to achieve complex flavors and textures.
Ingredients
- 1 kg pork belly sliced into 1-inch thick pieces
- 500 g chicken liver cleaned and trimmed
- 0.5 cup honey
- 0.25 cup soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp five-spice powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil for frying
- 2 stalks green onions chopped for garnish
Instructions
- 1. Prepare the marinade: In a bowl, combine soy sauce, hoisin sauce, minced garlic, grated ginger, rice vinegar, sesame oil, five-spice powder, salt, and pepper. 2. Marinate the pork: Add pork belly slices to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight. 3. Prepare the honey glaze: In a small saucepan, gently heat honey until it's pourable. Set aside. 4. Barbecue the pork: Preheat grill to medium-high heat. Place marinated pork on the grill and cook for 15-20 minutes, turning occasionally, until thoroughly cooked and slightly charred. During the last 5 minutes, brush generously with the warmed honey glaze. 5. Prepare the chicken liver: While pork is grilling, pan-fry chicken liver in a tablespoon of vegetable oil over medium heat for 5-7 minutes, until cooked through and lightly browned. Season with a pinch of salt and pepper. 6. Assemble and serve: Slice the barbecued pork. Arrange pork and pan-fried chicken liver on a serving platter. Drizzle with any remaining honey glaze and garnish generously with chopped green onions. Serve hot, perhaps with steamed rice.
Notes
For best results, marinate the pork overnight. Adjust honey glaze sweetness to taste. Serve with steamed rice, fresh herbs, and a side of stir-fried greens. A sprinkle of toasted sesame seeds adds extra crunch and aroma.