Pig Liver [Taiwan]

Liver! Yay! If they ever run out of reasons to justify evolution, they can always fall back on the taste of related organs. Common ancestry by taste! Okay that was a stretch; I apologize to the scientists out there. Seriously though, there are remarkable similarities between the Chicken Liver Yakitori I had in Japan and the liver I'm talking about here. If you haven't read that entry, you should. I'll be referencing it for taste…

Taste:

So I've used the ambiguous "sweet soy sauce" line way too many times in describing Asian cuisine, but as I am lacking in culinary expertise, I'm going to have to use it again. Sweet soy sauce is what you taste as the piece enters your mouth. My tongue thought it was tasting a thinly sliced and fried beef jig at first. But then I bit down, and the texture just didn't fit—first, the meat was crazy tender. Then it started melting in my mouth with that hard-boiled-egg feel reminiscent of Chicken Liver. In fact, the texture it was exactly like the chicken liver once my teeth got past the outside of the piece. The only difference in that comparison was the aroma—Chicken Liver Yakitori was much stronger than this Pig Liver dish. However, I'm not sure if that's a result of the cooking style or the nature of the animal.

Reflections:

Surprisingly good. I really like the texture of liver—it's the aroma that sets me off. This type of Pig Liver (preparation?) takes out that aroma, and leaves you with a delicious sauce and a nice texture. Cool stuff.