Directions
- Prep the liver: Rinse pork liver and slice thinly. Soak in beer for 15–20 minutes to remove odor and tenderize. Drain and pat dry with paper towels.
- Marinate: Toss liver with soy sauce, black pepper, and a bit of the shredded ginger. Let sit for 10 minutes.
- Stir-fry aromatics: Heat cooking oil in a wok or skillet over high heat. Add remaining ginger, white parts of green onion, and sliced chili. Stir-fry for 30 seconds until fragrant.
- Cook the liver: Add liver and stir-fry quickly for 2–3 minutes until just cooked through. Avoid overcooking to prevent toughness.
- Finish: Add green parts of the onion and toss briefly to combine.
- Serve: Serve hot over steamed rice. Optionally, squeeze lime or lemon juice over the dish for brightness.
Recipe Details
- Prep time: 10 minutes
- Cook time: 5–7 minutes
- Total time: 20–25 minutes
- Servings: 2–3
- Difficulty: Easy
Variations & Substitutions
- Protein swap: Substitute chicken liver or beef liver if preferred.
- Heat adjustment: Add more or less chili depending on your spice tolerance.
- Flavor boost: Stir in a splash of oyster sauce or fish sauce at the end for extra umami.
- Aromatic twist: Add sliced garlic or a sprinkle of toasted sesame seeds for additional aroma.
Serving Suggestions
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