Place the pork livers in a deep container with water and a little salt. Leave for about an hour for the blood to drain away. Then take them out and dry.
In a bowl, mix the soy sauce with the spices listed. Pour the mixture over the livers and stir well.
Cover with fresh foil and leave in the fridge for 2 hours; if you have time leave them in longer. Roll them in the flour and fry in heated oil.