Stir-Fries
Pork Liver and Spinach Salad
Pork liver and spinach salad is a refreshing, appetizing, and nutritious home-style cold dish. The liver is tender and not gamey, the spinach is fresh and green, and the garlic, vinegar, and soy sauce create a perfect balance of flavors. This dish combines blood-nourishing pork liver with yin-moistening spinach – making it both a delicious appetizer and a dietary remedy for iron-deficiency anemia. Especially suitable for hot summer days, it is refreshing, appetite-stimulating, and packed with nutrition.
Main Ingredients
- Pork liver 150-200g
- Spinach 200g (about 1 bunch)
- Garlic 3 cloves (minced) 3 cloves
- Spring onion 1 stalk (chopped) 1 stalk
- Fresh ginger 3 slices
- Dried chili peppers 2-3 pcs
- Cooking wine 1 tbsp
- Light soy sauce 1.5 tbsp (approx. 20ml)
- Black vinegar 1 tbsp (approx. 15ml)
- Sugar a pinch
- Sichuan peppercorn oil a few drops
- Sesame oil a few drops
- Salt to taste
- Cooking oil as needed
Steps
Soak pork liver in water for 30 minutes, changing the water 2-3 times to remove blood. Slice into approx. 0.2-0.3cm thick pieces. Marinate with cooking wine, a pinch of salt, and 1 slice of ginger for 15 minutes. Wash spinach, trim roots, and cut into approx. 5cm sections. Mince garlic, chop spring onion, and julienne ginger.
In a small bowl, combine light soy sauce, black vinegar, sugar (if using), sesame oil, and Sichuan peppercorn oil (if using). Set aside.
Bring water to a boil with a few drops of oil and a pinch of salt. Blanch spinach for about 30 seconds, then transfer to cold water, drain, and place in a large bowl.
In a fresh pot of boiling water with ginger slices and a little cooking wine, gently add the marinated liver slices one by one. Cook until the liver changes color and is just cooked through (about 1-2 minutes). Do not overcook, or the liver will become tough. Immediately transfer to ice water to cool, then drain.
Place the cooked liver and spinach in a large bowl. Top with minced garlic and chopped spring onion. Heat a little cooking oil and pour over the garlic and spring onion to release their aroma. Add the prepared dressing and toss well. Serve immediately.
TCM Notes
Blood-nourishing & anemia-improving (core benefit): Pork liver is rich in heme iron (approx. 22.6mg per 100g) and high-quality protein. Spinach provides non-heme iron and folate. Together, they help improve iron-deficiency anemia symptoms such as pale complexion, dizziness, fatigue, and palpitations. Liver-supporting, eye-brightening & vision fatigue relief: Pork liver is rich in vitamin A (approx. 4972µg RAE per 100g) – essential for normal vision. It helps relieve dry eyes, blurred vision, and night blindness. Spinach provides beta-carotene and lutein, which also protect vision. Yin-nourishing, dryness-moistening & intestinal support: Spinach is cool in nature and sweet in taste, acting on the large intestine and stomach meridians. It nourishes yin, moistens dryness, and promotes bowel movements, relieving constipation and thirst. Pork liver nourishes yin and blood – together they improve dry skin. Rich in trace minerals: Pork liver provides zinc, copper, selenium, and other trace minerals. Spinach is rich in potassium, magnesium, vitamin C, and vitamin K – providing comprehensive nutrition.
Suitable for：Those with iron-deficiency anemia, pale complexion, or fatigue Those with eye strain, dry eyes, or long-term screen use Growing children and adolescents Women needing blood nourishment after menstruation or childbirth Those with poor appetite needing a refreshing dish Those needing light, cooling meals in summer
Not suitable for：Those with hypercholesterolemia or hyperlipidemia (Use with caution!): Pork liver is high in cholesterol (approx. 288mg per 100g) – those with high cholesterol should strictly limit intake. Those with acute gout flare-ups (Use with caution!): Pork liver is a high-purine food – strictly avoid during acute attacks. Those with hypertension or coronary heart disease (Use with caution): Pork liver is high in cholesterol – avoid excessive consumption. Those with severe liver dysfunction (Use with caution): Pork liver is high in copper – those with liver dysfunction should consume only under medical guidance. Those with spleen-stomach deficiency-cold or diarrhea (Use with caution): Spinach is cool in nature and served cold – may worsen deficiency-cold symptoms. Those allergic to pork liver or spinach (Avoid). Those taking vitamin C supplements (Note): Copper in pork liver can oxidize vitamin C, reducing its effectiveness. It is recommended to space consumption at least 2 hours apart.
