Pork liver cooked quickly with garlic, ginger and Naga chilli in the minimal Naga style — the whole-animal approach to liver as an everyday preparation.
Ingredients
400g pork liver — cleaned, trimmed and cut into 1.5 cm slices
4 garlic cloves — crushed
1 inch ginger — sliced
1 fresh Naga chilli — slit or 1 dried Naga chilli
1 cup water
1/2 tsp salt
Fresh spring onion to garnish
Method
Clean pork liver: trim any discoloured parts and remove bile ducts. Cut into 1.5 cm slices.
Bring 1 cup water to a boil in a pot. Add crushed garlic, sliced ginger and Naga chilli.
Add liver slices. Cook on medium for 5 to 6 minutes — the liver should be cooked through with no pink remaining inside.
Do not overcook — overcooked liver becomes tough and grainy.
Season with salt.
Garnish with sliced spring onion.
Serve with sticky rice. The broth from cooking can be drunk alongside.