frying pork liver in sauce

How to Make Stir-Fried Pork Liver in Soy Sauce

Stir-fried pork liver in soy sauce is a beloved Chinese dish prized for its tender texture and rich, savory flavor. Here’s a simple guide to mastering it at home.

Ingredients: 300g fresh pork liver, sliced thinly; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 1 minced garlic clove; 1 sliced green onion; 1 sliced chili (optional); 1 tbsp cornstarch; 2 tbsp cooking oil; Salt to taste.

Steps:

1. Prepare the liver: Rinse pork liver under cold water, pat dry, and slice into 2mm thick pieces. Marinate in 1 tbsp soy sauce, Shaoxing wine, cornstarch, and a pinch of salt for 15 minutes to tenderize.

2. Make the sauce: Mix 1 tbsp soy sauce, sugar, and 2 tbsp water in a bowl. Set aside.

3. Stir-fry: Heat oil in a wok over high heat. Add garlic and chili (if using), stir-frying until fragrant. Toss in pork liver and stir-fry for 1–2 minutes until just cooked but still tender.

4. Finish: Pour the sauce over the liver, add green onions, and stir quickly for 30 seconds. Serve hot with steamed rice.

Tips: For extra tenderness, soak liver in milk for 10 minutes before marinating. Avoid overcooking to prevent toughness. Enjoy this umami-packed dish with a perfect balance of sweet and salty notes!