Pork Liver Stir Fry Recipe

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The Comfort of Pork Liver Stir Fry Recipe

There’s something deeply satisfying about a well-made pork liver stir fry that warms both the belly and the soul. I love how this dish offers layers of flavor that are rich and comforting without feeling heavy—perfect for a calm weekend dinner. If you’ve ever been hesitant about cooking liver, this Pork Liver Stir Fry Recipe will gently change your perspective. It’s not just about the ingredients; it’s how they come together: the tender, velvety liver with bright garlic chives and that luscious sauce that’s perfectly balanced in savory and a touch of sweetness.

When I first tried this recipe, the subtle punch of Shaoxing wine and the light crispness of the onions really stood out. You’ll notice how the brief cooking time keeps the liver silky, not rubbery, something everyone craves but doesn’t always get right. I’m excited to walk you through this recipe because it’s approachable and quick, yet feels like you’ve taken your taste buds on a mini getaway.

Whether you’re cooking for yourself or hosting a few friends, this Pork Liver Stir Fry Recipe invites an easy comfort in every bite. Let’s dive in and unlock the secrets to this aromatic, golden stir fry.

Ingredient Guide

• Pork Liver (12 oz/340 g): The star ingredient—choose fresh, firm, and vibrant liver for best texture. You’ll want it thinly sliced for quick cooking.
• Shaoxing Wine (3 tsp total): Adds aromatic depth and tenderizes the liver. Dry sherry works as a good substitute.
• Salt (1/2 tsp): Enhances flavor during marinating.
• Cornstarch (3 1/2 tsp total): Used both in the marinade and sauce to create a silky finish and light crisp coating on the liver pieces.
• Chicken Broth (1/4 cup): Builds the warm savory sauce; vegetable broth can be swapped if needed.
• Oyster Sauce (2 tbsp): Brings umami richness—look for high-quality brands for a natural sweetness.
• Light and Dark Soy Sauce (1 tsp each): Balances saltiness with color depth; dark soy adds that beautiful golden hue.
• Sugar (1 1/2 tsp): Balances savory notes and rounds out the sauce.
• Peanut Oil (1 tbsp): Great for stir-frying with a high smoke point. Vegetable or canola oil is fine, too.
• Minced Ginger (1 tbsp): Adds a warm, zesty aroma.
• Onion (1/2, sliced): Adds slight sweetness and crunch.
• Garlic Chives (8 stalks): Brings a bright, garlicky freshness—green onions are a fine substitute.

Prep Before You Begin

Setting yourself up for success means slicing the liver evenly, measuring your sauces ahead, and prepping the aromatics. I usually take about 10 minutes to assemble everything before the heat hits the pan, so nothing feels rushed. No oven here—this is a quick stovetop dish, so have your skillet and tools ready to keep things moving smoothly.

How to Make Pork Liver Stir Fry Recipe

1. Marinate the liver: Combine the sliced pork liver with Shaoxing wine and salt in a medium bowl. I like to mix gently with my hand to coat every piece evenly. This tenderizing step softens the liver and adds a subtle fragrance that sets the tone for the whole dish.
2. Mix the sauce: Whisk together all sauce ingredients in another bowl until the sugar and cornstarch dissolve completely. This creates a velvety, glossy sauce that clings deliciously to the stir fry.
3. Par-cook the liver: Bring a pot of water to a low boil and add the marinated liver. Drop the heat to a gentle simmer—no rolling boil here—to keep the liver tender. Stir gently until the pieces turn pale pink, about 1 minute. This quick poach removes any bitter edge and keeps the texture velvet-smooth. Drain thoroughly and set aside.
4. Heat the skillet: Warm the peanut oil over medium-high heat until shimmering. Toss in the minced ginger and stir quickly—you’ll smell that warm, inviting fragrance releasing instantly.
5. Sauté the onions: Add the sliced onions, stirring frequently for about 1 minute, just until they’re starting to soften but still have a bit of crunch.
6. Cook the sauce: Give your sauce mixture another stir to ensure no cornstarch lumps remain, then pour it into the pan. Stir continuously as it thickens to a golden glaze enveloping your aromatics.
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Expert Tips to Nail It

Make sure your liver slices are uniformly cut—this helps them cook evenly and remain tender. Don’t skip the gentle poaching step; it’s key to avoiding that metallic bite. When stir-frying, keep your wok or pan hot but be ready to move quickly—liver cooks fast and overcooking turns it dry and grainy. Lastly, whisk your sauce often before adding to keep a smooth, lump-free finish.

7. Add liver and chives: Toss the par-cooked liver and garlic chives into the skillet. Stir everything gently but thoroughly so each piece is coated in that aromatic sauce. The chives add a burst of fresh garlicky flavor that really wakes up the dish.
8. Serve hot: Transfer your golden, glossy stir fry to a plate and enjoy immediately—best over a bed of steamed rice, which soaks up the sauce wonderfully. I often like to add a side of lightly blanched greens for contrast.

Creative Variations for Pork Liver Stir Fry Recipe

• Swap garlic chives with asparagus tips in spring for a fresh, crisp bite.
• Add a pinch of chili flakes during stir-frying if you enjoy a subtle heat.
• Use tamari sauce in place of soy for a gluten-free version.
• Incorporate julienned bell peppers to add color and sweetness.
• Add toasted sesame seeds just before serving for a nutty crunch.
• Try replacing pork liver with chicken liver for a milder, creamier texture.

Storage, Freezing & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days. The liver softens but remains tasty.
• Freezing: Not ideal to freeze cooked liver dishes as texture may change; fresh is best.
• Reheating: Reheat gently in a skillet over low heat to avoid overcooking. Add a splash of broth if sauce thickens too much.
• Make ahead: You can marinate the liver up to 1 day ahead and keep refrigerated, which deepens flavor.

Pork Liver Stir Fry Recipe FAQs

• How do I know if pork liver is fresh? It should smell mild (not sour or metallic), have a vibrant deep color, and feel firm to the touch.
• Can I use other meats? Yes, chicken liver substitutes well, though cooking times may slightly vary.
• Why par-cook the liver in water? This technique removes bitterness and prevents overcooking in the stir fry, keeping texture tender.
• What if I don’t have Shaoxing wine? Dry sherry or a splash of dry white wine are fine stand-ins.
• Can I make it spicy? Absolutely! Add sliced fresh chilies or a dash of chili oil during stir frying.

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