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Pork liver oriental with fried bean sprouts

Stir-fried pork liver with fried bean sprouts

PT45M

1
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
2
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 soya 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
3
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
4
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
5
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
6
Place the bean sprouts onto each plate, add the liver and drizzle the sauce over the top

Ingredients

Metric

Imperial

Stir-fried liver

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

Oriental sauce

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