Stir-fried pork liver with fried bean sprouts

Name: Stir-fried pork liver with fried bean sprouts
Total time: 45 min
Ingredients: 450g of pork liver, thinly sliced; 50g of plain flour; 50g of cornflour; 200g of beansprouts; salt; pepper; 1 red chilli, de-seed, finely chopped; 1 green chilli, de-seed, finely chopped; 50ml of sunflower oil; 1/2 orange, zest only; 1 orange, juiced; 2 pinches of mixed spice; 100ml of whisky; 2 shallots, finely diced; 3 garlic cloves, finely chopped; 175ml of maple syrup; 100g of redcurrant jelly; 200ml of port; 100ml of red wine; 100ml of beef stock; 2 tbsp of dark soy sauce; 1 tbsp of oyster sauce; 1 tbsp of cornflour; 250ml of pineapple juice; 1 dash of Tabasco; 1 dash of Worcestershire sauce; 2 plum tomatoes, peeled and seeded; 20g of fresh ginger, peeled and finely chop

by Marcello Tully

Item 1 of 1

Starter
easy
4
45 minutes

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Marcello Tully's stir-fried pork liver recipe is quick to prepare and as frugal as it gets, allowing you to use up plenty of store cupboard ingredients. Make sure the frying pan is super hot before cooking the livers – this will keep them pink and moist in the middle, whilst giving the liver great texture and colour.

First published in 2015

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Liver Recipes

Ingredients

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Imperial

Stir-fried liver

450g of pork liver, thinly sliced
50g of plain flour
50g of cornflour
200g of beansprouts
salt
pepper

Sauce

1 red chilli, de-seed, finely chopped
1 green chilli, de-seed, finely chopped
50ml of sunflower oil
1/2 orange, zest only
1 orange, juiced
2 pinches of mixed spice
100ml of whisky
2 shallots, finely diced
3 garlic cloves, finely chopped
175ml of maple syrup
100g of redcurrant jelly
200ml of port
100ml of red wine
100ml of beef stock
2 tbsp of dark soy sauce
1 tbsp of oyster sauce
1 tbsp of cornflour
250ml of pineapple juice
1 dash of Tabasco
1 dash of Worcestershire sauce
2 plum tomatoes, peeled and seeded
20g of fresh ginger, peeled and finely chop

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Method

For the sauce, heat the oil in a pan over a medium heat and gently fry the chillis, ginger, garlic and shallots

50ml of sunflower oil
1 red chilli
1 green chilli
2 shallots
3 garlic cloves
20g of fresh ginger

Add the remaining ingredients for the sauce, leave the cornflour aside for now. Dilute the cornflour in a little cold water and stir to dissolve

1/2 orange
1 orange
2 pinches of mixed spice
100ml of whisky
175ml of maple syrup
100g of redcurrant jelly
2 shallots
200ml of port
100ml of red wine
2 tbsp of dark soy sauce
1 tbsp of oyster sauce
1 tbsp of cornflour
250ml of pineapple juice
1 dash of Tabasco
1 dash of Worcestershire sauce
2 plum tomatoes

Bring the sauce to the boil and sift in the cornflour solution. Cook out the cornflour for 1-2 minutes until the sauce thickens slightly

To cook the liver, combine the cornflour, flour, salt and pepper and mix thoroughly. Coat the pork liver strips in the flour mix and tap of any excess to create an even coating

450g of pork liver
50g of plain flour
50g of cornflour
salt
pepper

Heat the sunflower oil in a frying pan until very hot and fry the strips 1 minute each side. Take off the heat and add the bean sprouts to the pan for another minute

200g of beansprouts

Place the bean sprouts onto each plate, add the liver and drizzle the sauce over the top

First published in 2015

DISCOVER MORE:

Liver Recipes

Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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