Stir-Fried Pork Liver With Ginger & Spring Onion
Stir-Fried Pork Liver With Ginger & Spring Onion
This is an excellent dish as I love pork liver! This is an easy 2 step recipe with minimal ingredients. I made this on 8 Sep 2018 and very well liked by the family. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Ingredients
- 250-500 grams pig liver, sliced thin, (½-1 lb)
- 3-5 spring onions, cut into 2 inch pieces, white and green parts
- 1 piece of ginger, thumb sized, peeled and thinly sliced
- 2 cloves garlic, minced
- ½ onion, diced
- 1 teaspoon light soy sauce
- 1 tablespoon oyster sauce
- dash mushroom sauce
- ⅛ teaspoon ground white pepper
- olive oil, as needed
Instructions
- Heat a non stick skillet, or wok, with a splash of olive oil. Fry the ginger until the sides start to turn white on the edges, then add the thicker pieces of the spring onion, onion, and garlic, cook this 30 seconds to a minute, stirring.
- Add the liver, the remaining spring onion, and the sauces, cook while stirring this until the liver has turned light brown, take this off the heat for a minute or two (the heat in the pan will cook the liver through, serve with rice on the side. For this photo, this was about 1 minute before the liver was cooked, reason you see some pink on the liver.
- Transfer to a serving plate, garnish with chopped cilantro if desired, serve.
Notes
Pork liver runs about 122 Baht/kilo, going with that, and for 500 grams the cost is 61 Baht, for 4 servings, this is about 45 cents per serving.
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