Spicy pork liver, a beloved dish in many Asian cuisines, is prized for its tender texture and bold, fiery flavor. Mastering this dish requires balancing tenderness with intense spice. Here’s a simple yet foolproof guide.
Ingredients: Fresh pork liver (500g), dried chilies (10-15), Sichuan peppercorns (1 tsp), ginger (3 slices), garlic (4 cloves), cooking wine (1 tbsp), soy sauce (1 tbsp), oyster sauce (1 tsp), salt, and vegetable oil.
Steps:
1. Preparation: Soak pork liver in cold water for 30 minutes to remove blood. Cut into 0.5cm thick slices. Marinate with cooking wine, half the soy sauce, and a pinch of salt for 15 minutes.
2. Stir-fry: Heat oil in a wok over high heat. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add ginger, garlic, and the remaining soy sauce until golden.
3. Cook Liver: Add pork liver and stir-fry for 1-2 minutes—overcooking makes it tough. Pour in oyster sauce, a splash of water, and a pinch of sugar. Toss quickly to coat.
4. Serve: Dish out immediately and garnish with cilantro. For extra heat, add fresh chilies.
Tips: Blanch liver in boiling water for 10 seconds before stir-frying to ensure tenderness. Adjust spice levels by controlling the number of chilies. Enjoy this fiery, savory dish with rice for a satisfying meal!
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