Tender pork liver stir-fried with Hunan chili and garlic — rich in iron and flavor. This authentic Hunan recipe brings the bold flavors of Xiangjiang cuisine to your kitchen — perfect for both beginners and experienced cooks looking to explore the rich culinary traditions of Hunan province.
Pork is the most important meat in Hunan cuisine, and Hunan Stir-Fried Pork Liver (湘式猪肝) is a perfect example of why. Hunan cooks have mastered the art of preparing pork — from slow-braising to quick stir-frying — to extract maximum flavor and texture. The Xiangjiang tradition brings its own distinctive approach to this beloved ingredient.
Ingredients
The following ingredients will make enough hunan stir-fried pork liver to serve 3 people. Adjust quantities as needed for larger or smaller portions.
- 400 g pork (belly or shoulder), sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp cooking wine
- 3 cloves garlic, sliced
- 1 piece ginger, sliced
- 4-6 fresh green chilies, sliced
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp Sichuan peppercorns
- 2 scallions, cut into sections
Step-by-Step Instructions
- Slice and marinate. Cut the meat against the grain into thin, uniform slices — about 3mm thick. This ensures tender, easy-to-chew pieces. Marinate with light soy sauce, cooking wine, cornstarch, and a pinch of salt for 15-20 minutes. The cornstarch creates a protective coating (velveting) that keeps the meat juicy during high-heat cooking.
- Prepare aromatics. Slice the ginger, garlic, and chilies. If using dried chilies, soak them in warm water for 10 minutes, then drain. Toast Sichuan peppercorns in a dry pan for 30 seconds until fragrant, then crush lightly. These aromatics are the backbone of Hunan flavor — fresh, bold, and aromatic.
- Stir-fry the meat. Heat a wok until smoking hot. Add oil, swirl to coat, then add the marinated meat in a single layer. Let it sear for 30 seconds without stirring, then stir-fry vigorously for 2-3 minutes until the meat changes color and is about 80% cooked. Remove and set aside. This high-heat technique gives Hunan stir-fries their signature wok hei (breath of the wok).
- Combine and season. Add a little more oil to the wok. Stir-fry the aromatics — ginger, garlic, chilies, and Sichuan peppercorns — for 20 seconds until fragrant. Return the meat to the wok. Add dark soy sauce, sugar, and salt. Toss everything together over high heat for 1 minute until well combined. The dish should be glossy, aromatic, and intensely flavorful. Serve immediately with steamed rice.
- Slice against the grain. This ensures tender, easy-to-chew pieces.
- Velvet the meat. Cornstarch + egg white marinade = restaurant-tender texture.
- Wok hei matters. Get your wok smoking hot before adding oil and meat.
- Rest the meat. Let cooked meat rest for 2 minutes before serving to retain juices.
Variations
Hunan Stir-Fried Pork Liver can be adapted in many ways. Here are some popular variations to try.
With different cuts
Pork shoulder, belly, or tenderloin all work well. Adjust cooking time — tenderloin cooks much faster than belly.
Extra spicy
Add fresh green chilies and dried red chilies for a double-chili version that is a Hunan favorite.
With vegetables
Add bamboo shoots, wood ear mushrooms, or green peppers for a more complete one-dish meal.
Nutrition
Estimated values per serving (recipe serves 3). Actual nutrition will vary depending on specific ingredients and portion sizes.
| Nutrient | Per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 13 g |
| Total fat | 10 g |
| Carbohydrates | 15 g |
| Sodium | 470 mg |
Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.
Frequently Asked Questions
Related Recipes
If you enjoyed Hunan Stir-Fried Pork Liver, try these other authentic Hunan dishes that share similar flavors and techniques.