Pig Liver Stir-Fried with Yellow Peppers
This savory stir-fry combines tender pork liver, crispy fatty meat, and vibrant yellow peppers for a dish bursting with rich flavors and textures. The key to its deliciousness lies in the careful preparation—quickly blanching the pork liver ensures it stays tender, while rendering lard from the fatty meat adds a deep, savory base. Fragrant garlic and slightly spicy yellow peppers are stir-fried until dry and aromatic, then combined with leek flowers for a fresh, crisp contrast. A splash of chicken broth and soy sauce ties everything together, creating a mouthwatering umami-packed dish. Perfect over steamed rice, this recipe balances bold flavors with expert technique for a truly special meal.
15 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
pork liver🥩
fatty meatThe aromatics
🧅
yellow peppers🧅
leek flowersThe sauce & seasonings
🧂
garlic🧂
salt🧂
cornstarch🧂
chicken broth🧂
soy sauceInstructions
1. Step 1
Squeeze out the water from 2 large scoops of yellow peppers and set aside. Cut the leek flowers into sections and chop the garlic into slices. Slice the fatty meat into thin pieces.
2. Step 2
Cut the pork liver into blocks, then slice them into thin pieces and place in a bowl. Add a suitable amount of salt and cornstarch, and mix well by hand.
3. Step 3
Boil a suitable amount of water in a pot, add the pork liver, and stir quickly to change its color. Turn off the heat and set aside. Note: Pork liver can become tough if overcooked.
4. Step 4
Heat the pot, add the fatty meat and a suitable amount of water. Cook over high heat until the fatty meat is cooked and the skin is crispy. Then, reduce the heat to medium-low and extract the lard. Once the lard is mostly extracted, add the garlic slices and yellow peppers. Stir-fry until the peppers are dry and fragrant.
5. Step 5
After the peppers are fragrant, add the pork liver and leek flowers. Add a suitable amount of chicken broth and soy sauce, and stir-fry over high heat until everything is well combined. Be careful not to overcook.
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