Thaw pasture raised pork liver in the fridge overnight. Before cooking, thin slice it into bite size. Marinate the sliced liver in half cup of cabernet sauvignon for about 5 minutes.
Slice onion, garlic chives and sweet bell peppers and set aside.
Heat the cast iron wok completely and add cold extra virgin olive oil. Immediately dump onion and sweet pepper in and saut until the onion are caramelized for about a minute. Season the veggies with salt and pepper. Stir in minced garlic and saut for a few more seconds. Scoop everything out with a spatula. In the same wok, add two more Tsp of olive oil. Saut the marinated liver with its soaking wine. Once the liver changes color, add the remaining wine and splash in a Tsp of tamari sauce.
Add back the cooked veggies and stir fry with the liver for only a few seconds. Check the doneness and seasoning now. Adjust seasoning if necessary. If it is too dry, add more red wine. Do not overcook the liver. Serve over brown rice, porridge or pasta.
