Nyonya Hati Babi Bungkus (Liver wrapped with Pig Caul Lining)

Ingredients:

300 gm minced pork
10 pieces Chicken Liver or one large piece of Pig Liver
12 shallots (finely chopped)
1 tablespoon Superior Light Soy Sauce
4 tablespoons Superior Dark Soy sauce
1 tablespoon corn flour
2 tablespoons Nyonya Coriander Powder
2 tablespoons coarse sugar
1 teaspoon Apple Vinegar
Sea salt and grounded pepper to taste
2 large pieces Pig Caul lining

Method:

If the pig cauling are frozen, you will need to defroze the lining otherwise it will tear easily.
Fill a big mixing bowl with tap water and some salt.
Soak and rinse the pig caul lining at least a few times until the water turns clear.
Spread out the lining and place on a colander to drip dry.

Wash and clean chicken livers.
Parboil the chicken livers with some salt for about 3 minutes.
Plunge into cold water and finely chopped chicken livers.
Mixed the minced pork with corn flour, light and dark soy sauce, grounded white pepper, sugar, apple vinegar and salt.
Heat up wok and add oil.
Add the chopped shallots and fry until fragrant.
Add in the coriander powder and stir well.
In a large mixing bowl, add the marinated minced pork and finely chopped chicken liver and stir.

Shape the mixture into 3 cm meatballs.
Spread the pig caul lining on a chopping board.
Place the meat ball on the lining and roll until completely wrapped.
Repeat the same process with the rest of the meat balls.

Steam the wrapped meatballs for about 5 – 7 minutes under medium heat.
Leave it to cool.
Pan fried the meatballs under low flame for about 3 to 5 minutes.
Garnish the Hati Babi Bungkus with home prepared cruncy pickles.

Note:

I was able to prepare 24 medium size Hati Babi Bungkus with the above ingredients.

Some may opt for pig liver but I prefer chicken liver because its more tender.

Check our at the click for the Pickles Recipe to go with this dish.
https://flofoodventure.wordpress.com/2014/06/13/span-the-colour-of-the-rainbow-with-trio-coloured-crunchy-pickles/

Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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