Stir-fried pork liver with fried bean sprouts

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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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Ingredients

Metric

Imperial

Stir-fried liver

Sauce

Method

1
For the sauce, heat the oil in a pan over a medium heat and gently fry the chillis, ginger, garlic and shallots
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
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
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
First published in 2015
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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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