Chef's Recipes

Stir-fry pork liver garlic chive & beansprouts

Anchovy's Thi Li employs her bright, bold take on South East Asian flavours in this fast and fragrant pork stir-fry.

  • 10 mins preparation
  • 15 mins cooking
stir-fry pork liver garlic chive & beansprouts
stir-fry pork liver garlic chive & beansprouts

Anchovy's Thi Li employs her bright, bold take on South East Asian flavours in this fast and fragrant pork stir-fry.

Ingredients

  • 100 gm thin slices pork liver
  • 100 gm garlic chive
  • 100 gm beansprouts
  • 1 tsp sugar
  • 4 garlic cloves, minced
  • 2 tsp white pepper, to taste
  • 1 tbsp canola oil
  • 10 gm sesame seed oil
  • 10 gm sesame oil

Method

Main
  • 1
    Clean pork liver, remove sinew and slice to 5mm slices.
  • 2
    In a hot wok, add oil and garlic and fry until fragrant. Add beansprouts and fry until charred. Season with salt and remove.
  • 3
    Add pork liver and stir-fry until meat is a caramelised colour - meat should still be pink. Add sugar to caramelise, then add garlic chive.
  • 4
    Quickly toss and add minced Thai chili, beansprouts, white pepper, sesame oil and smoked chili and season with fish sauce.

Notes

Recipe presented by Australian Pork Stars