Pork Organs

Pork liver, sliced thin, is the cut for a fast stir-fry with ginger and spring onion, or a bowl of liver and pork ball soup. It cooks in under two minutes once the wok is hot, so it’s ready to go straight after thawing, no marinating needed. Overcooked liver turns grainy and bitter, so pull it off the heat the moment the pink disappears from the centre. A quick soak in milk or water before cooking softens the edge of the mineral taste some people notice.