Once you are done cooking, pour out the pig liver soup from the pot into your soup bowl, leaving the meat in the pot. Again, to get maximum goodness out of every drop, I usually use a ladel or spoon to press against the meat to squeeze out the remaining soup from the meat and pour it into the bowl.
This leaves the meat as a compacted mass which is easier to deal with. I don't usually eat the meat because it is too tough and I dispose it.
The meat residual is now in the pot and cleaning the pot would be another headache. A less messy way of cleaning the pot is to fill up the pot with water.
Use your hand and fingers to rub against and clean the walls of the pot, dislodging the meat residual. Remove as much as you can from the wall and bottom of the pot.
Next, give it a quick swirl and wait a few minutes for the rotating mixture to settle. Once settled, you find that the food residual is clumped near the centre and bottom of the pot. Basically, the physics is exactly the same as stirring tea leaves in a cup. The tea leaves will gather in the middle of the cup. That's the magic of swirling flows !! Physics in your Kitchen !!
Then, you can start to pour away the water from the pot slowly, leaving the meat residual in the pot. The pot should be relatively clean after that and free of any residual.
Finally, you just clean and "mop" up the food residual with your paper kitchen towel and you should have a relatively clean pot. Of course... you need to clean and wash it with detergent using a sponge.
Just my way of cleaning a pot. At least, you don't get too much food residual into your kitchen drainage pipes and clogging it. Works well after cooking pasta or spagetti.
