Pork spleen, also known as pig's spleen, is a nutritious offal with a delicate and smooth texture that is favored by food lovers. In Chinese cuisine, there are a variety of ways to prepare pig's spleen, and each of them demonstrates ingenious cooking skills.

Steamed Pork Spleen

Steaming is the best way to preserve the original flavor of pork spleen. Clean the fresh pork spleen, put it into a steamer basket and steam it over high heat for about 20 minutes. Steamed pork spleens are white in color and tender in texture, and can be served with a little soy sauce or dipped in ginger juice.

Braised Pork Spleen

Braised pork spleen is the classic way to make pork spleen, which is both aromatic and soft. Cut the pork spleen into chunks, blanch, drain, and sauté in a wok to release the oil. Add ginger, garlic, bean paste, soy sauce, dark soy sauce and other seasonings and stir-fry for color, then add water to cover the pork spleen, boil over high heat, then turn down the heat and simmer for about 1 hour. Thicken the sauce before serving and enjoy.

Brined Pork Spleen

Brining is another unique cooking method that gives pork spleen a rich brine flavor. First, blanch and rinse the pork spleen and place it in a pot of brine. The brine is usually prepared with spices such as star anise, cinnamon, allspice, and peppercorns. Boil on high heat and then turn to low heat to brine for 2-3 hours until the pork spleen is fully cooked, then it can be fished out and cooled for slicing and serving.

Pork Spleen with Salt and Pepper

Pork Spleen with Salt and Pepper is a distinctive practice in Szechuan cuisine, which is crispy on the outside and tender on the inside, and is savory and delicious. Cut the pork spleen into slices and marinate them in cooking wine, salt and pepper to taste. Make a paste of starch and egg, coat the slices with the paste, and deep-fry them in hot oil until golden brown and crispy.

Pork Spleen in Dry Pot

Pork Spleen in Dry Pot is a dish from Chongqing that is spicy and flavorful. Cut the pork spleen into slices, scrub them with starch and cooking wine, then fry them in oil until they turn brown. Stir fry the sliced pork spleen with chili peppers, peppercorns, ginger and garlic. Add bean paste, edamame, pepper powder, chili oil and other seasonings and stir-fry well, sprinkle with chopped green onion before serving.

Warm Tips

Pork spleen should be washed well before cooking to remove the odor.

Blanching can remove the smell of blood in the spleen, but also make it easier to taste.

Brining time should be adjusted according to the size and thickness of the pork spleen to ensure that it is cooked through and soft.

The crispiness of the salt and pepper pork spoons depends on how well they are fried, so fry them until the surface is golden brown.

The degree of spiciness of the dry pot pork spleen can be adjusted according to personal taste, and if you like spicy food, you can add more chili peppers and peppercorns.