Velvety Pork Liver and Red Pepper Stir Fry

If you’re looking for a dish that is incredibly fast, packed with nutrients, and delivers a sophisticated, savory flavor profile, you have come to the right place. This stir-fry is a culinary gem that transforms humble pork liver into a tender, melt-in-your-mouth delicacy. Many people are intimidated by cooking offal, but this recipe is designed to be straightforward and foolproof, making it perfect for a busy weeknight when you crave something special. In about ten minutes, you can go from simple ingredients to a stunning main course. The magic lies in the high-heat, quick-fry technique, which locks in the liver’s moisture, resulting in a velvety texture that pairs beautifully with the sweet crunch of red bell peppers. It’s a simple, elegant dish that tastes like it came from a professional kitchen.

Before you start, let’s gather our ingredients. The list is short and simple, and I’ve included some easy-to-find substitutions for those who may not have a specialty Asian market nearby.

Ingredients:

• Pork Liver: About 1 lb (or 450g), which is a common pre-packaged size. If you can, ask your butcher for a fresh, firm piece.
• Red Bell Pepper: 1 large, for a sweet and vibrant crunch. You can also use a mix of yellow or orange bell peppers for more color.
• Cooking Oil: 2-3 tablespoons. A neutral oil like canola, grapeseed, or avocado oil works best.
• Shaoxing Cooking Wine: 1 tablespoon. This is a key ingredient for authentic flavor and to remove any gamey taste from the liver. If you can’t find it, a dry sherry is the perfect substitute. In a pinch, a dry white wine will also work.
• Light Soy Sauce: 1 tablespoon. This is for saltiness and umami flavor, not dark color. If your bottle just says “Soy Sauce,” it’s likely an all-purpose variety that will work just fine.
• Salt: ¼ teaspoon, or to taste.

A Quick Note on Ingredients: Shaoxing wine (料酒, liàojiǔ) is a fermented rice wine used widely in cooking to add depth and fragrance. Light soy sauce (生抽, shēngchōu) is thinner and saltier than dark soy sauce, used for seasoning rather than color. Don’t worry if you only have one type of soy sauce; the dish will still be delicious!

Now, let’s get cooking! The secret to success is having everything prepped and ready to go before you even turn on the stove. This process is called “mise en place,” and for a fast-cooking stir-fry, it’s essential.

Instructions:

1. First, prepare your vegetables. Wash the red bell pepper, remove the stem and seeds, and then slice it into thin, elegant strips (julienne). Set them aside.
2. Next, prepare the liver. Rinse the pork liver under cold running water and pat it completely dry with paper towels. This is an important step for getting a good sear. Slice the liver into thin, uniform pieces, about ¼-inch (0.5 cm) thick. Aim for bite-sized pieces.
3. Heat a wok or a large skillet over high heat until it’s very hot. Add 2 tablespoons of cooking oil and swirl to coat the surface. You should see it shimmer slightly. Carefully add the sliced liver in a single layer, being careful not to overcrowd the pan (cook in two batches if necessary). Let it sear for about 30 seconds without moving it, then stir-fry quickly for another 60-90 seconds until the pieces are just browned on the outside and have lost their raw, bloody appearance. The inside might still be a touch pink. Immediately remove the liver from the pan and set it aside on a plate. Do not overcook it! This is the most important secret to tender liver.
4. Add the remaining tablespoon of oil to the same pan if it looks dry. Add the sliced red bell peppers and stir-fry for 1-2 minutes until they are slightly softened but still have a pleasant crunch. Now, pour in the Shaoxing wine (or sherry) and light soy sauce, and add the salt. Give it a quick stir to combine, then immediately return the partially cooked liver to the pan. Toss everything together rapidly for just 30-45 seconds to coat the liver in the sauce and heat it through.
5. Instantly remove the stir-fry from the heat and transfer it to a serving platter. The residual heat will finish cooking the liver to perfection. Serve immediately for the best texture and flavor.

The first time I made this dish following these exact steps, I was amazed by the result. The liver was unbelievably tender and savory, completely free of any bitterness or toughness that people sometimes associate with it. It had a rich, almost creamy texture that was perfectly complemented by the bright, sweet crunch of the red peppers. The simple sauce of soy and Shaoxing wine coats every piece, creating a glossy, flavorful finish that is absolutely irresistible. Serving it fresh from the wok over a bowl of fluffy steamed jasmine rice makes for a truly satisfying and wholesome meal. Don’t let the thought of cooking liver hold you back. Give this wonderfully simple recipe a try, and I promise you’ll be pleasantly surprised. I’d love to hear how it goes for you—feel free to share your experience in the comments below