Pork liver with chives
Not everyone likes liver, but we love it, especially this babi kucai; pork liver with chives. By the way, I choose chicken livers because I find them much tastier and easier to obtain. This dish is mixed with fried, smoked bacon, chives and fried onions. Wow, that’s even extra tasty.
This dish is enough for 3-4 people and is ready in 45 minutes.
Pork liver with chives (Indonesian-Chinese) (Babi Koetjai) #148 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 151.
Ingredients
- 1/2 kg pork liver
- 50 grams of smoked bacon
- 2 tablespoons fried onions
- 2 tablespoons of oil
Spices
- 3 tablespoons chopped onions
- 5 chopped cloves of garlic
- 5 tablespoons chopped chives
- 3 tablespoons of kecap
- salt
- pepper
- vetsin
- Cut the pork liver into thin slices.
- Cut the bacon into thin strips and fry in oil over a low heat until the bacon is light yellow.
- Scoop out the crackling with a slotted spoon and turn up the heat until the oil becomes hot.
- Dry the liver with kitchen paper and add it to the oil by spoonfuls.
- When all the liver has been added, add the rubbed onions and garlic.
- Bake the dish for a few more minutes.
- Sprinkle with salt and pepper, then add the soy sauce, possibly a dash of water and stir in the chives and vetsin before serving.
- Sprinkle the dish with fried onions.
I don’t cut the chicken livers smaller, but I cut the bacon into thin rectangles and fry them well in some oil.
I make sure the livers are dried well. They still splash quite a bit in the hot oil of the bacon, so be careful. But the fat makes the livers beautifully brown.
In the meantime, I rub the onions and garlic together. I add a little salt, because that makes it easier.
The grinded onions and garlic can be added to the pan with the livers. I carefully stir it in and let it cook for a minute or two before adding the kecap.
Beb adds vetsin to her ingredients. I do not do that. Not because it is bad for you, as people sometimes think, but because I don’t have it at home and it is a flavor enhancer. The flavors are already nice and strong, so I don’t think it’s absolutely necessary.
Now the fun part.The chives are stirred in (quite a lot) and the fried onions. They really complete this delicious pork liver with chives. Beb doesn’t say anything about what she does with the fried bacon. Well, of course I add that to the dish as well. It’s delicious, those crispy pieces between the tender livers. I love this very much. Selamat makan for all liver lovers!
