Pork liver with chives

Not everyone likes liver, but we love it, especially this babi kucai; pork liver with chives. By the way, I choose chicken livers because I find them much tastier and easier to obtain. This dish is mixed with fried, smoked bacon, chives and fried onions. Wow, that’s even extra tasty.

This dish is enough for 3-4 people and is ready in 45 minutes.

Pork liver with chives (Indonesian-Chinese) (Babi Koetjai) #148 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 151.


  • 1/2 kg pork liver
  • 50 grams of smoked bacon
  • 2 tablespoons fried onions
  • 2 tablespoons of oil


  • 3 tablespoons chopped onions
  • 5 chopped cloves of garlic
  • 5 tablespoons chopped chives
  • 3 tablespoons of kecap
  • salt
  • pepper
  • vetsin
  1. Cut the pork liver into thin slices.
  2. Cut the bacon into thin strips and fry in oil over a low heat until the bacon is light yellow.
  3. Scoop out the crackling with a slotted spoon and turn up the heat until the oil becomes hot.
  4. Dry the liver with kitchen paper and add it to the oil by spoonfuls.
  5. When all the liver has been added, add the rubbed onions and garlic.
  6. Bake the dish for a few more minutes.
  7. Sprinkle with salt and pepper, then add the soy sauce, possibly a dash of water and stir in the chives and vetsin before serving.
  8. Sprinkle the dish with fried onions.

I don’t cut the chicken livers smaller, but I cut the bacon into thin rectangles and fry them well in some oil.

I make sure the livers are dried well. They still splash quite a bit in the hot oil of the bacon, so be careful. But the fat makes the livers beautifully brown.

In the meantime, I rub the onions and garlic together. I add a little salt, because that makes it easier.

The grinded onions and garlic can be added to the pan with the livers. I carefully stir it in and let it cook for a minute or two before adding the kecap.

Beb adds vetsin to her ingredients. I do not do that. Not because it is bad for you, as people sometimes think, but because I don’t have it at home and it is a flavor enhancer. The flavors are already nice and strong, so I don’t think it’s absolutely necessary.

Now the fun part.The chives are stirred in (quite a lot) and the fried onions. They really complete this delicious pork liver with chives. Beb doesn’t say anything about what she does with the fried bacon. Well, of course I add that to the dish as well. It’s delicious, those crispy pieces between the tender livers. I love this very much. Selamat makan for all liver lovers!

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