Indonesian Pork Liver

Indonesian Pork Liver

Indonesian Pork Liver

Prep Time
10 Minutes
Cook Time
35 Minutes
Indonesian Liver is flavoured with Coriander, Garlic, Chillies and Turmeric served on a bed of rice.
  • 1 tablespoons soy sauce

  • 1 tablespoons smooth peanut butter

  • ½ teaspoon Sea Salt

  • 300 millilitre (½ pint) coconut milk

  • 175 gram (6 ounce) onion, cut into rings

  • 1 teaspoon Ground Coriander

  • ½ teaspoon Garlic Grinder

  • ½ teaspoon Chilli Flakes

  • 2 tablespoons oil

  • ¼ teaspoon Turmeric Powder

  • 450 gram (1 pound) pigs liver, cut into thin strips

Key Products
Ground Coriander

Product Information

£ 1.61/unit,24g
Garlic Grinder

Product Information

£ 2.48/unit,40g
Chilli Flakes

Product Information

£ 1.98/unit,29g
Turmeric Powder

Product Information

£ 1.73/unit,31g


  • 1 Heat the oil in a frying pan, add the onion and cook until lightly browned. Remove half of the onion and keep warm for garnishing. Add the Coriander, Garlic, Chillies and Turmeric to the pan and cook over a low heat for 1 minute. Add the liver and cook until browned.
  • 2 Stir in the soy sauce, peanut butter and Salt. Blend in the coconut milk, bring to the boil, stirring, cover and simmer for 30 minutes.
  • 3 Garnish with fried onions. Serve on a bed of rice.