Stephencooks

I know, eeeeyew! and yuck! (We'll wait a few seconds while the liver-avoiders exit....)

This dish exemplifies all I love about what food blogging and food blogs have contributed to my cooking. The other day I was reading and nodding my head at Ed's rant at The Slow Cook about the sad state of pork today, and I came to this line: "I'm yearning for squishy livers, glistening kidneys, funky trotters. I want to see slabs of smoked bacon, gnarly hocks, fresh pork bellies...." and it stuck in my mind...until a couple of days later I when I was in my regular market. This store serves a fairly diverse population and so has a meat section labeled "Offal" for those who like the things Ed likes, and I saw some suitably squishy livers and bought them with no idea what I would do with them, just because Ed had reminded me how much I like liver now and then.

Later, I googled pork livers to get some ideas and found this recipe from Ellena at Cuisine Paradise. I'd never seen Ellena's blog before but suddenly we were united in the land of pork liver, although she's in Singapore and I'm in Maine. Ellena has a few ingredients in her recipe that I didn't have (and wasn't familiar with) so I just pretended they didn't exist and went merrily on my pork-liver way. The result was very satisfying, thank you very much, and I ended up once again being thankful for the world of food bloggers and their shared enthusiasms and recipes.

I served this with steamed Japanese rice and turnip greens steamed with garlic.