Spinach and Pork Liver Soup Puree | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 40 minutes | Medium

Ingredients (2 servings)

• 100g fresh pork liver (thinly sliced)
• 150g spinach (washed, coarse stems removed)
• 500ml clear pork bone broth or low-sodium chicken stock
• 3 slices fresh ginger
• 1 teaspoon garlic paste (optional)
• 1 teaspoon cornstarch (for marinating the liver)
• 1 teaspoon Shaoxing rice wine (for marinating — may be omitted)
• A pinch of fine salt
• A few drops of sesame oil (for seasoning)

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Pork (fresh or minced): widely available at Asian butcher counters in Wing Yip (UK), 99 Ranch Market (US/CA), and T&T Supermarket (Canada).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Method

Preparing the Liver (Key Steps to Remove Bitterness)

1. Slice pork liver into 0.5cm thin slices. Rinse under cold running water for 5 minutes to thoroughly remove blood.
2. Soak in cold water with a small splash of white vinegar, or — more effectively — in cold milk, for 15 minutes. Milk soaking draws out the bitter, metallic taste particularly well.
3. Remove and pat thoroughly dry with kitchen paper.
4. Toss with cornstarch and Shaoxing wine (if using) and leave to marinate for 10 minutes.

Cooking

5. Bring the stock to the boil with the ginger slices, then reduce to a medium heat.
6. Add the marinated liver slices to the stock, stirring gently to separate them. Cook for 3–4 minutes until fully cooked through (no pink visible when a slice is cut).
7. Add the spinach and cook for 2 minutes until completely wilted and tender. Do not overcook — the spinach should retain a deep green colour.
8. Season with a small pinch of salt and remove from the heat.

Blending to a Puree

9. Allow to cool slightly (to approximately 60°C), then transfer the liver, spinach, and all the broth to a blender.
10. Blend on a high speed for at least 2–3 minutes until completely smooth.
11. Pass through a fine metal sieve (fine mesh is essential) to ensure no fibres or particles remain.
12. Return to the pan, warm on a low heat, and add a few drops of sesame oil. Adjust consistency with a small amount of warm stock if needed.

Texture Guidance

The finished spinach and pork liver puree should be a deep green to dark olive colour, uniformly smooth in texture. Pressed with the back of a fork, it collapses completely — meeting the IDDSI Level 4 standard. If fibres are still detectable after the first sieve, pass through the sieve a second time or discard those particles.

Cultural Background

Spinach and pork liver soup is a classic Hong Kong household remedy for anaemia, rooted in Cantonese dietary medicine (食療, sik liu). Traditional belief holds that pork liver warms and replenishes liver blood, while spinach contributes to blood production. Modern nutrition validates this wisdom: pork liver is one of the richest dietary sources of haem iron (highly bioavailable), and spinach provides non-haem iron together with folate — both key nutrients in the management of iron-deficiency anaemia in the elderly.

Texture Tests

Fork pressure test: Passes Level 4 — the puree flows through fork tines with no visible particles. The back of a fork leaves a smooth, even coating, similar in consistency to a cream soup.

Flow test: When the bowl is tilted, the puree flows slowly and steadily — not rapidly like a liquid — confirming it meets Level 4 consistency rather than Level 3.

Important Notes

• Pork liver must be fully cooked with no pink visible — undercooked liver poses a food safety risk, particularly for immunocompromised elderly individuals.
• Spinach contains oxalic acid, which can slightly reduce the absorption of non-haem iron. Adding a small amount of an acidic ingredient (such as a squeeze of lemon juice) to the finished puree can help improve iron absorption.
• Pork liver is relatively high in cholesterol — limit to no more than twice per week. Residents with cardiovascular disease or high cholesterol should consult their healthcare professional.
• Residents taking iron supplements should take care not to over-consume iron-rich foods — seek guidance from the dietitian.

Storage and Reheating

Refrigerate for up to 1 day only (liver-based dishes should not be kept overnight). Reheat fully to a rolling boil, ensuring the centre reaches 75°C before serving. Freezing is not recommended — frozen and thawed liver becomes grainy, which will affect the smoothness of the puree even after re-blending.

Nutrition

Per serving approximately 140 kcal, 16g protein, approximately 8mg iron (44–53% of adult daily recommended intake), approximately 180mcg folate. Pork liver is one of the richest dietary sources of haem iron, which is significantly more bioavailable than non-haem iron from plant sources — making this recipe a valuable therapeutic food for elderly residents with iron-deficiency anaemia.