- 2 cloves of garlic, finely pounded
- 350 grams pork liver, slice into thin long strips
- 3/4 tsp ground black pepper
- 4 pcs (40 grams) Philippine lemon (kalamansi)
- 1/4 cup soy sauce
- 1/3 cup cooking oil
- 2 large (100 grams) red onion
- 1 pc finger chili
Put the pork liver in a medium bowl, sprinkle the black pepper. Squeeze over the Philippine lemon, strain the seeds. Pour in the soy sauce. Mix well. Set aside.
Put the wok over medium-high fire. Put half of the cooking oil. Heat lightly. Gently toast the garlic until golden brown. Remove the garlic, retain the oil. Let the pan reheat until smoking hot.
Meanwhile, Seed the finger chili. Slice into julienne. Peel the onion. Cut into two, then, slice thinly.
By this time the wok should be smoking hot. Put immediately but carefully the pork liver with its marinade. Stir-fry until done, about a few minutes. Remove the pork liver.
Back to the wok, put the remaining oil. Add the onion and chili. Saute for a few seconds until half-done. Put back the pork liver. Stir-fry for a few seconds.
Place in a serving platter. Top with toasted garlic. Serve.