fry pork liver with pepper

Spicy Pork Liver Stir-Fry: A Culinary Guide

Spicy pork liver stir-fry is a beloved dish, prized for its tender texture and bold flavors. Here’s a concise guide to mastering it.

Ingredients: 300g fresh pork liver, sliced thin; 2 bell peppers, julienned; 3-4 dried chilies, deseeded and torn; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp cornstarch; 2 tbsp cooking oil; salt to taste.

Steps:

1. Prep the liver: Soak liver slices in cold water with 1 tbsp vinegar for 15 minutes to remove bitterness. Drain, then marinate in soy sauce, oyster sauce, sugar, and cornstarch for 20 minutes.

2. Stir-fry aromatics: Heat oil in a wok over high heat. Add dried chilies, garlic, and ginger; stir-fry until fragrant (30 seconds).

3. Cook the liver: Add marinated liver, stir-fry for 1–2 minutes until just pink (avoid overcooking to keep tender). Remove and set aside.

4. Combine: Toss in bell peppers, stir-fry for 1 minute until crisp-tender. Return liver to the wok, season with salt, and toss quickly. Serve hot with rice.

Tips: For extra heat, add a pinch of chili flakes; substitute pork liver with chicken liver for a milder taste. This dish balances spice, umami, and crunch, making it a crowd-pleaser. Enjoy!