Soft-Fried Pork Liver (Minced & Moist) | IDDSI Level 5 Recipe

IDDSI Level 5 (Minced & Moist) | 25 minutes | Easy

Soft-fried pork liver (豬肝軟炒) takes one of the most nutritionally dense ingredients available — fresh pork liver — and prepares it in a way specifically designed for dysphagia safety. The liver is finely minced (not sliced), marinated to reduce bitterness, then gently stir-fried with ginger, oyster sauce and sesame oil just until cooked through — not a second longer, as overcooked liver becomes grainy and crumbly. The resulting preparation is a cohesive, fine-textured, moist mince that yields completely under tongue and palate pressure, meeting IDDSI Level 5 (Minced & Moist) without needing a blender. Pork liver is one of the richest food sources of haem iron, folate, Vitamin A and Vitamin B12 — nutrients frequently deficient in elderly care residents — making this dish both practical and clinically valuable.

Ingredients (3–4 servings)

Main:

• 300g fresh pork liver

Marinade:

• 1 tablespoon light soy sauce
• 1 teaspoon Shaoxing rice wine
• 1 teaspoon ginger juice
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch
• White pepper, a pinch

Stir-fry:

• 3 slices ginger, finely minced
• 1 clove garlic, finely minced
• 1.5 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil
• 2 tablespoons water or broth (to prevent drying)

Method

1. Trim any visible sinew, membrane or green bile-stained areas from the liver. Cut into small chunks.
2. Place liver chunks in a food processor and pulse to a fine mince — aim for a texture similar to coarse minced meat, no pieces larger than 3mm. Alternatively, use a sharp knife to chop very finely.
3. Transfer to a bowl. Add all marinade ingredients and mix well. Let stand for 10 minutes.
4. Heat oil in a non-stick wok or pan over medium heat. Add minced ginger and garlic, stir for 30 seconds.
5. Add the marinated pork liver mince. Stir constantly and gently, breaking up any clumps, for 3–4 minutes.
6. The liver is cooked when it has changed colour completely from pink/red to a uniform brown-grey with no pink remaining. Do NOT overcook — stop the moment no pink is visible.
7. Add oyster sauce, soy sauce and 2 tablespoons of water or broth. Stir to combine and create a moist sauce around the liver mince.
8. Drizzle with sesame oil. Taste and adjust seasoning.
9. For Level 5 serving: the mince should hold its shape on a fork but be easily broken down with tongue pressure. It should be uniformly moist — not dry or crumbly. Serve immediately.

Texture Test

Fork pressure test: Passes Level 5 — the pork liver mince holds its shape when placed on a fork; it can be broken down with tongue and palate pressure alone; no pieces larger than 4mm; uniform moist texture throughout; does not separate into dry crumbs.

Moisture check: The oyster sauce and soy sauce create a coating around the mince. If the mince appears dry after cooking, add an additional tablespoon of broth and stir to incorporate.

Safety Notes

⚠️ Do not overcook — overcooked pork liver becomes granular and crumbly, potentially failing Level 5 requirements. Cook only until no pink remains.

⚠️ Freshness is critical — always use the freshest pork liver available (same-day purchase from wet market is ideal). Avoid any liver with an ammonia smell or that has turned greenish.

⚠️ Vitamin A toxicity — pork liver is extremely high in Vitamin A. For residents already taking Vitamin A supplements, limit serving frequency to 1–2 times per week.

⚠️ Bile duct trimming — any green-tinted areas must be completely trimmed before cooking as they are extremely bitter and can cause nausea.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Pork (fresh or minced): widely available at Asian butcher counters in Wing Yip (UK), 99 Ranch Market (US/CA), and T&T Supermarket (Canada).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 165 kcal per serving (about 90g cooked), 22g protein, 5g fat. Pork liver contains: Vitamin B12 (330% RDA per serving), Folate (120% RDA), Iron (35% RDA), Vitamin A (>100% RDA), Zinc (25% RDA). One of the most nutrient-dense foods available — clinically valuable for elderly residents with anaemia, B12 deficiency or folate deficiency.

Cultural Note

Pork liver dishes are a Cantonese staple — liver congee (豬肝粥), stir-fried liver with ginger and spring onion, and liver soups are all traditional home remedies in Cantonese cooking for replenishing blood (補血) after illness, childbirth or for elderly relatives. The association between pork liver and health and strength is deeply embedded in Hong Kong food culture, and many elderly residents will have positive associations with liver dishes from childhood.