It is really unusual for me to prepare a dish with pig liver as I’m never fond of it since I was young. Just that I cooked bak chor mee (minced meat noodles) a few days ago and had half of a pig liver left and the husband didn’t want me to waste it so I decided to just do a quick stir fry with it. I used ginger and a savoury sauce to conceal the intense odour of the liver. It turned out fine but I got sick of it after 2-3 slices but the husband finished everything off!
Stir Fried Pig Liver with Ginger and Onions Recipe
Ingredients (serves 2-3)
200g pig liver, thinly sliced
1 yellow onion, sliced
3 slices ginger, peeled
2 stalks spring onion, cut into 1″ sections
1/2 tbsp light soy sauce
dash of sesame oil
Sauce: (combine in a bowl)
1 1/2 tbsp oyster sauce
1/2 tbsp fish sauce
1 tsp sesame oil
1/4 cup water
1. Marinate pig liver with light soy sauce and sesame oil. Set aside for 10 minutes.
2. Heat a little vegetable oil in pan and pan-fry the liver till they are no more red. Remove and set aside.
3. In the same pan, saute ginger and onions till soft.
4. Add sauce and bring to a boil. Return liver to the pan and add spring onions. Stir fry to combine.
5. Garnish with more spring onions if preferred and serve with steamed rice.
A perfectly cooked liver should be tender and slightly pinkish in the middle. Do not overcook them as they’d taste hard and rubbery. It’d be best to slice the liver as thin as possible so it’s easier to gauge their doneness. Just like any other meat, the thicker the liver is, the longer you’d need to cook it. Enjoy this rich-in-iron dish!