700g Pork or Beef Liver, sliced thinly
2 large white onions, sliced to form onion rings
3 large lemons
1 cup soy sauce
1 tbsp cornstarch
1 cup beef stock
freshly ground black pepper
salt
oil

procedure

 
Marinate pork liver in 1/2 cup soy sauce, lemon juice from 2 lemons, pepper and salt. Marinate for 3 hours.
Drain liver in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained. Pat with paper tower if desired.
In a pan, heat oil and pan fry marinated pork liver for 3 minutes on each side or until cooked.
Remove liver from pan then set aside, now using the same pan sauté onions do not overcook.
Mix cornstarch in water, beef stock and 1/2 cup soy sauce then pour in the pan, bring to a boil.
Once the sauce boils, squeeze 1 large lemon juice, season with salt and freshly ground pepper then turn off the heat. Set aside.
On a plate arrange liver then pour the sauce on top