Black vinegar liver and ears

Going through the freezer to see what I had to create. Pulled out pig ears and lamb liver....now what to make? Black Vinegar liver and ears, usually this done with pork shoulder or chicken thighs. Will give it a shot and see what happens.

Took the ears from the bag and to my surprise hair removal was unnecessary, just a quick rinse.. Put them into a pot with a 2qts water, 10 peppercorns, 2tbsp salt, 4 cloves garlic and 1/2c coconut vinegar. Bring to a low boil then turn down to simmer for 3hrs. Removed from bath, let cool over night and save broth for another use.

Slice ears into 1/4in strips

Chop liver into bite size pieces

Once liver is chopped add 1tbsp Shaoxing wine, 1/2tbsp tamari, 1/2tbsp ginger juice and marinate for at least an hour

Add 2tbsp lard to cast iron, then ears. Palce in a 400deg oven stiring occasionally till crispy. When crisp remove from oven and drain on paper towels. Keep lard for frying liver

Take cast iron with reserved lard and heat to medium high. Add potato starch to liver, mix to coat all pieces. In 2 batches quickly stir fry liver, do not over cook. Remove liver from pan, add onion cook for 5min. Add Shaoxing wine, black vinegar, rice vinegar and sugar and salt to taste. Bring to a boil. Return liver to the pan, cook another 5min and serve over white rice, cauli rice or bok choy. Top with crisp ears.

1lb Liver

2pig ears

1tbsp Shaoxing wine

1/2tbsp tamari or coconut aminos

1/2tbsp ginger juice (squeezed from ginger)

1/4c potato starch

1/2 onion sliced

2tbsp Shaoxing wine

2tbsp black vinegar

1tbsp rice vinegar

1tbsp tamari

1tbsp coconut sugar

Salt to taste

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