Livermush

Place pork shoulder chunks, quartered onion, and bay leaf in a large 5L stockpot. Pour in 1.4L low-sodium pork broth, bring to a rolling boil over medium-high heat, then reduce heat to medium-low to maintain a gentle, bubbling simmer. Cook uncovered for 30 minutes, skimming any gray foamy residue that rises to the surface with a slotted spoon. Add trimmed pork liver to the pot, and continue simmering for 15 more minutes, until both pork and liver are fork-tender. Remove pot from heat and discard the bay leaf.

Use a slotted spoon to transfer all cooked pork, liver, and onion from the pot to a food processor, leaving the hot broth in the stockpot. Measure out 950ml (4 cups) of the warm reserved broth, setting it aside; discard any remaining broth or save for other recipes. Pulse the meat and onion mixture in 30-second bursts for a total of 90 seconds, until it is finely and evenly ground, taking care not to over-process into a completely smooth paste.

Return the 950ml reserved broth to the stockpot, and bring to a low simmer over medium heat. Whisk in kosher salt, dried sage, black pepper, and red pepper flakes until fully dissolved. Slowly stream in the cornmeal while whisking constantly to prevent dry lumps from forming. Continue cooking, stirring continuously with a stiff wooden spoon, for 8 minutes over medium-low heat, until the mixture thickens to a stiff, porridge-like consistency that pulls cleanly away from the pot sides.

Stir the finely ground meat and onion mixture into the thickened cornmeal until fully combined, with no visible streaks of cornmeal or separate meat. Cook the combined mixture for 2 more minutes over low heat, stirring constantly to avoid sticking. Lightly grease a 23cm (9 inch) glass loaf pan with nonstick spray, then pour the hot livermush mixture into the pan, pressing firmly with a rubber spatula to eliminate air pockets and smooth the top surface. Let cool to room temperature for 20 minutes, then cover tightly with plastic wrap and refrigerate for 1 full hour until the loaf is completely firm and set.

Remove the fully chilled, firm livermush from the refrigerator. Run a thin paring knife around the inner edges of the loaf pan to loosen the sides, then invert the pan onto a clean wooden cutting board to release the whole loaf. Use a sharp chef’s knife to cut the loaf into uniform 1.25cm (½ inch) thick slices, patting each slice lightly on both sides with a paper towel to remove excess surface moisture for crispier frying.

Heat 2 tablespoons of vegetable oil in a large 30cm (12 inch) cast-iron skillet over medium heat. Once the oil shimmers and moves easily across the pan, add livermush slices in a single layer, working in batches of 2-3 slices to avoid crowding the pan. Cook for 3-4 minutes per side, until the edges are deep golden brown and crispy, and the center of each slice is heated through. Transfer cooked slices to a paper-towel lined plate to drain excess oil for 1 minute before serving hot.