If you’re looking for a flavorful and nutritious meal, learning how to cook pork liver is a must. Just like beef liver, you can add onions to the pan or simply fry it until tender and serve it for dinner with rice. With its high protein content, pork liver is a great addition to your diet.
Pork Liver Recipe: Adding Flavor and Spice
Are you a fan of caramelized onions? You can’t go wrong by cooking pork liver with or serving it alongside these delicious and low-calorie additions. If you like a little heat and spice, feel free to adjust the recipe to suit your taste buds.
To begin, gather the following ingredients:
- 1 pound of pasture-raised pork liver
- All-purpose flour for coating
- Salt and pepper for seasoning
- Minced garlic for added flavor
- 1 tbsp of sesame oil for sautéing
- Optional sesame seeds for garnish
- 1/2 tsp of chili flakes for a spicy kick
Cooking Pork Liver: An Overview
Before we delve into the cooking process, it’s worth noting that liver, in general, contains more cholesterol than other proteins. So, it may not be suitable for those with certain health conditions. However, enjoying it in moderation can still provide a tasty and nutritious meal or side dish.
In every 4-ounce serving of pork liver, you’ll find approximately:
- Calories = 165
- Protein = 27 grams
- Fat = 5 grams
- Carbs = 3 grams
How to Cook Frozen Liver: A Handy Guide
If you have frozen pork liver on hand, don’t worry! There’s still a way to prepare it. Keep in mind that the flavor will be more intense since you won’t be able to soak the liver beforehand. Here’s what you do:
- Separate the liver pieces by running cool water over them and using your hands to break them apart.
- Heat a few tablespoons of oil in a pan over medium heat.
- Add the liver slices to the pan and cover with a lid for 2-3 minutes.
- Flip the liver slices over and cover again for 2 minutes. They should now be mostly thawed.
- If you prefer a coating, remove each piece with tongs, dip them in seasoned flour, and return them to the pan. Cook for 2 minutes on each side.
Seasoning the Liver: Flavor and Prep Tips
When it comes to seasoning organ meat, it’s really up to personal preference. However, coating the liver with a mix of flour, garlic powder, salt, and pepper can enhance the flavor and add a delightful “breading” to the outside.
If you want to soften the liver before cooking, consider soaking it in milk or buttermilk with a squeeze of lemon juice. Let it sit for at least 15 minutes or up to an hour, refrigerating the bowl if soaking for longer. Before cooking, blot the liver pieces dry with paper towels.
In a bowl, mix flour, salt, and pepper. Dip each piece of liver in the flour mixture to coat.
Next, sauté the chopped garlic in sesame oil for 30 seconds over medium-high heat. Add the liver to the same pan and fry it on low heat for about 5 minutes per side.
Flip the liver pieces to the other side, sprinkle them with chili flakes, and continue frying for another 4 minutes. Cover the pan with a lid to ensure the liver cooks through.
Once cooked, place the hot pork liver and onions on a plate. Sprinkle with sesame seeds and freshly chopped parsley. Serve with rice or mashed potatoes for a satisfying meal.
If you prefer to incorporate chopped onions into the dish, sauté them at the beginning with some salted butter until they soften. Then, proceed with the remaining steps. You can follow similar steps when cooking chicken livers.
Is it Safe to Eat Liver?
As with any food, it’s important to purchase liver from a reputable source. Ensure it is fresh, without any unusual odors or discoloration. The color should be pink, and the texture should be firm rather than mushy.
Store the liver in the refrigerator or freezer until you’re ready to cook it. Consume it within a few days of purchase, following the sell-by date on the packaging. Remember to wash your hands, utensils, and cutting boards before and after handling the liver to prevent cross-contamination.
To ensure the liver is fully cooked and safe to eat, use a meat thermometer to check its internal temperature. It should reach at least 160°F (71°C) to kill any bacteria that may be present. Avoid eating liver that is still pink or has any bloody juices, as this may indicate that it is not fully cooked.
Recipe with Organ Meat: Waste Not, Want Not
If you’re on a mission to reduce food waste and explore different cuts of meat, why not try other organ meats? Beef heart and chicken gizzards can also be transformed into delightful dishes. Expand your culinary repertoire and savor every bite!
If you find yourself falling in love with pork liver and want to enjoy it more often, keep an eye out for sales. When you come across a great deal, you can stock up and freeze the liver to enjoy year-round. Be sure to follow safe freezing guidelines to prevent spoilage or freezer burn.
For more delicious recipes and cooking inspiration, visit Ekilove.