A crispy and flavorful street-style favorite, this dish turns tender pork liver into golden skewered bites perfect with spiced vinegar dipping sauce.
Ingredients Tips:
• Soaking liver in lemon helps reduce strong odor and improves taste
• Crispy fry adds extra crunch—don’t skip it
• Add chili to the dipping sauce for a spicier kick
Cooking Tips:
• Don’t overcook the liver—remove as soon as coating is golden to keep it tender inside
• Use high heat for frying to avoid oil absorption
• Skewering liver adds street food appeal and makes serving easier
Fried Atay (Pork Liver)
A crispy and flavorful street-style favorite, this dish turns tender pork liver into golden skewered bites perfect with spiced vinegar dipping sauce.
Ingredients
- 1 kg pork liver
- 2 tbsp lemon juice
- ½ tsp paprika
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp crispy fry
- 1 egg
- 1 tbsp corn starch
- 2 cups all-purpose flour
- ¾ cup corn starch
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 1 liter cooking oil
- Barbecue sticks
Dipping Sauce
- ½ cup vinegar
- ¼ cup water
- Sliced onion
- Sliced cucumber
- Sliced garlic
- Salt and pepper to taste
Instructions
- Clean and slice pork liver into bite-sized pieces
- Marinate with lemon juice, paprika, salt, and black pepper for 15 minutes
- Add crispy fry, egg, and 1 tbsp corn starch into the liver, mix well
- In a bowl, combine flour, corn starch, salt, pepper, and paprika for dredging
- Dredge each piece of marinated liver in the dry coating mix
- Heat 1 liter cooking oil in a deep pan
- Fry the coated liver pieces in batches until golden and crispy
- Drain excess oil and skewer onto barbecue sticks
- For the sauce, mix all dipping sauce ingredients and serve with the liver
