Archive for the ‘Pork – Hearts, Kidneys, Liver’ Category
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.
Pork Liver
Probably not a favorite of many readers, but I like fried liver, chicken, beef, and pork (and for some who have had it, bear liver is hands down, the best there is). Liver is the easiest thing to cook, but if over cooked, it can be tough. Once in a while the store in town will have pork liver, and on Tuesdays in the village, sometimes beef liver is available. No serving amounts are given as that varies from one persons preference to another. Cook time is not listed as liver is cooked in batches.
Ingredients
For Liver
- beef or pork liver, cut into ⅜ to ½ inch thick slices
- 1-2 cups all purpose flour, for coating liver slices
- butter
- olive oil
- salt and pepper, to taste
For Onions if desired
- 1-2 onions, thinly sliced
- olive oil
Instructions
For Liver
- Melt a tablespoon or so of butter with a splash of olive oil in a heavy bottom non stick pan on medium to medium high heat.
- If the liver slices are large, cut them in half. Place some flour on a large plate and roll the liver pieces in the flour to coat and add each slice to the hot pan. Cook in batches, do not overload the pan at one time. Cook for about 2-3 minutes until golden brown then turn and cook for another 2 minutes or so until golden brown. The KEY to good liver is to not over cook it, light pink on the inside is perfect for tender liver. As the liver cooks, remove to a plate and cover with foil to keep them warm and continue cooking the rest of the liver in batches. Add butter and olive as needed but allow it to heat before adding more liver.
- Serve with a side of your choice, and I really like spicy mustard as a sauce on the side as well.
For Onions if desired
- In a second pan on low temp, heat a splash of olive oil, when heated, add the sliced onion, stir to break up rings, and cook until limp and browning, stir occasionally. Plate the liver and spoon the onions over the liver pieces.
- My photo did not do this justice, this liver is still pink in the middle. Plated with baked butternut squash and spicy mustard on the side as well. Easy and nutritious meal.
Notes
Pork liver runs about 130 Baht/kilo. I really have no idea how much I get when I buy liver or even how much I cook up at a time. I get beef liver from an open market in the village and I have no idea how much this is. I will report prices and pricing when purchase more liver. I will safely say the cost per meal would $1 or less per serving.
