Pork Liver Stir Fry (炒猪肝)

Cook this pork liver stir fry for an affordable and satisfying meal with tender juicy liver cooked with crunchy veggies in a rich brown sauce. {Gluten-Free Adaptable}

Pork liver stir fry is an extremely flavorful dish that is also quite affordable. The taste of the liver is mild and slightly sweet, and it has a very tender texture. This goes well with the crunchy onions and homemade stir-fry sauce. 

Many people in the United States tend to turn down liver and other more unique cuts of meat. However, the liver is one of the most delectable parts of the animal. It is widely used in Chinese cooking thanks to its soft texture and ability to take on the flavor of anything it is cooked with. It is versatile, inexpensive, and also surprisingly easy to prepare. 

Pork liver is also a great source of iron. Every 4 oz uncooked pork liver contains about 20 mg iron, which satisfies the daily requirement for adults. And it’s about 2/3 of the daily requirement for pregnant women. During my pregnancy, I have frequently consumed stir fried chicken liver and pork liver. And I never had anemia, even without taking iron supplements.

Ingredients For Pork Liver Stir Fry

Here is a quick look at the ingredients when you’re ready to cook:

• Marinated pork liver
• Mixed sauce
• Ginger
• Onion
• Garlic chive (or green onions)

How Do You Cook Pork Liver?

Cooking pork liver correctly is essential to making a really great stir fry. Liver can be very fragile when it is uncooked so you need to handle the meat with care. I typically use my hands to toss the meat in the marinade and then in the cornstarch so I can be gentle but also thorough.

I like to marinate pork liver before cooking which allows the spongy textured meat to absorb the flavors of the marinade, giving it a rich taste. The cornstarch protects the liver from overcooking and gives it a tender texture. 

The liver is then carefully boiled, which is the best way to get any impurities out of it so it has a cleaner taste. 

When cooked correctly, pork liver has a tender and juicy texture with wonderful taste. I have found that marinating, boiling, and then stir-frying pork liver gives this unique piece of meat the absolute best flavor and texture. This is also the classic Chinese way to prepare pork liver, and after just one bite, you will see why this cooking method has been used for centuries. 

How to Make Chinese Pork Liver Stir Fry

Making pork liver stir fry goes very quickly once you’ve done the prep. It is a very easy meal that is perfect for serving on weeknights. Here is a quick look at how to make this tasty recipe:

1. Boil the pork liver pieces
2. Saute the ginger in hot oil 
3. Cook the onion 
4. Add the sauce
5. Add back the pork liver and garlic chives 
6. Mix everything together

The key here is to boil the pork liver over very low heat or turn off the heat, until it’s slightly undercooked and a pale pink color. It will keep cooking in the stir fry and be fully cooked, without getting too chewy. If you boil the pork liver for too long, it will turn quite tough. 

Afterthoughts

My recipe for pork liver stir fry is a simple, economical meal that I know you will enjoy. The rich brown sauce really makes the dish completely irresistible. This recipe will completely change your view on pork liver and take away any hesitation you may have about this wonderful cut of meat. Give it a try and let me know what you think!

Other easy weekday recipes

• Crispy Salmon with Ginger Soy Sauce
• Chicken Egg Foo Young
• Pan Fried Tofu (脆皮豆腐)
• Beef with Oyster Sauce (蚝油牛肉)
• Green Bean Noodles (豆角焖面)
• Chicken with Black Bean Sauce (豉汁爆鸡球)

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe

Pork Liver Stir Fry (炒猪肝)

5 from 4 votes

Cook this pork liver stir fry for an affordable and satisfying meal with tender juicy liver cooked with crunchy veggies in a rich brown sauce. {Gluten-Free Adaptable}

To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use a gluten-free oyster sauce. And use tamari instead of soy sauce.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: homestyle

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Print Recipe Pin Recipe Rate Recipe

Ingredients

Marinating

• 12 oz (340 g) pork liver , sliced into 1/4” (1/2 cm) thick pieces (*Footnote 1)
• 2 teaspoons Shaoxing wine (or dry sherry)
• 1/2 teaspoon salt
• 1 1/2 teaspoons cornstarch (*Footnote 2)

Sauce

• 1/4 cup chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 1/2 teaspoons sugar
• 2 teaspoons cornstarch

Stir fry

• 1 tablespoon peanut oil
• 1 tablespoon minced ginger
• 1/2 onion , sliced into bite-size pieces
• 8 stalks (2 oz / 60 g) garlic chives , cut to 2” pieces (or 4 green onions)

Instructions

Marinate the liver

• Combine the pork liver, Shaoxing wine and salt in a medium-sized bowl. Gently mix well with your hand (*Footnote 2).

Mix the sauce

• Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

To make the stir fry

• Bring a medium pot of water to a low boil and add the pork liver. Turn to low heat to make sure that the water does not boil. Cook and stir until the pork just turns a pale pink color, 1 minute or so. Drain the pork thoroughly and transfer the pork to a plate. Discard the boiling water.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ginger. Stir a few times to release the fragrance.
• Add the onion. Stir and cook for 1 minute.
• Stir the sauce again until the cornstarch is dissolved completely. Pour it into the pan. Stir and cook until the sauce thickens. Add the pork and garlic chives. Stir and cook until everything is evenly coated with the sauce. Transfer everything to a serving plate. Serve hot over steamed rice as a main dish.

Notes

1. When you slice the liver, you might see white connection tissues, which will turn tough once cooked. You can remove these tissues for a better texture.
2. Liver is fragile when it’s uncooked. The best way to mix in the cornstarch is by using your fingers, so you do not break apart the liver and so you can make sure the cornstarch coats it evenly.

Video

Nutrition

Serving: 1serving, Calories: 212kcal, Carbohydrates: 12.5g, Protein: 23.4g, Fat: 7.4g, Saturated Fat: 1.8g, Cholesterol: 302mg, Sodium: 634mg, Potassium: 228mg, Fiber: 0.9g, Sugar: 4g, Calcium: 28mg, Iron: 16mg

Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!