How to Cook Pork Liver

How to cook pork liver on the stove perfectly is here. Just like cooking beef liver you can add onions into the pan or just fry until tender and serve for dinner with rice. A high protein nutritious meal you will love.

Pork Liver Recipe

Can’t get away from the fact that this HAS to be cooked with or served alongside of caramelized onions? I get it, you can do that too. A great way to add lots more flavor with very few calories for sure. For both you can add heat and a spicy nature to the dish. Adjust as you like so every bite is just right.

Ingredients

• 1 pound of pasture raised pork liver
• Milk or buttermilk to soak
• All purpose flour will create a coating in order to brown it to a nice texture
• Salt and pepper is a given as far as seasoning the outsides first
• Minced garlic goes on in and on everything I make
• 1 tbsp sesame oil is a great choice for sautéing on the stovetop
• Sesame seeds are optional but will dress them up for serving

1/2 tsp chili flakes red pepper flakes can be used for a bit of added spicy but not necessary of course. This recipe uses fresh pieces. If yours are frozen you would want to defrost them first for these instructions, if you don’t have time for that we will discuss that below.

How to Cook Frozen Liver

If yours are still rock hard there is still a way to get this done. You won’t be able to soak them so the flavor will be more intense when done, note that. You first need to separate your pieces. Run cool water over them and use your hands to break them apart. Then pour a few tbsp of oil into a pan over medium heat.

It’s no different than with frozen deer liver. Add your pieces and put a lid on your pan for 2-3 minutes. Flip slices over and cover again for 2 minutes. At this point they should be mostly thawed, almost all the way thru. Now if you still want it coated you can use tongs to remove each piece, dip into seasoned flour on both sides and return to the pan. 2 minutes on each side should get you a similar result as you see here.

How to Cook Pork Liver

It’s worth noting that liver in general is higher in cholesterol than other proteins. It may not be great to eat often for people with certain health conditions. Everything in moderation I say though so a little every so often could be enjoyed as a meal or nutritious side dish. In every 4 ounces you will get about;

Nutrition Facts

• Calories = 165
• Protein = 27 grams
• Fat = 5 grams
• Carbs = 3 grams

As far as seasoning organ meat goes that is up to you but you likely want a decent amount. Just like with our Instant Pot liver and onions I think it is great to coat with a bit of flour tossed with garlic powder, salt and pepper. Not only does it give it flavor but adds a bit of “breading” to the outside.

How long should you soak liver before cooking?

If you do want to soak them a bit beforehand you should use lemon water. Rinse the liver, soak the liver in milk or buttermilk and let sit for at least 15 minutes or up to an hour. If longer than 10 put the bowl in the fridge. When ready, remove each piece and blot outsides dry with paper towels.

How to Cook Pork Livers on Stove

• In a bowl, mix flour, salt and pepper. Dip each piece of liver in flour to coat.
• Fry the chopped garlic in sesame oil for 30 seconds over medium high heat. Then add the liver to the same pan.
• Fry on low heat for about 5 minutes per side.
• Flip the liver pieces to the other side, sprinkle with chili flakes and continue to fry for another 4 minutes, covering the pan with a lid.
• Put the hot pork liver and onions on a plate, sprinkle with sesame seeds, chopped parsley and serve with rice or mashed potatoes.

If you want to add chopped onions into the mix saute those at the very beginning with some salted butter until cooked onions have been softened to your liking. Then proceed to other steps. You basically do the same thing with chicken livers too.

Is it Safe to Eat Liver?

It is as long as you purchase it from a reputable source, Make sure it is fresh and doesn’t have any unusual odors or discoloration to it. The color should be pink and not grey with a bit of a bounce when touched, it should not be mushy at all.

Store in the refrigerator or freezer until you are ready to cook it. You should consume it within a few days of buying it during the sell by date on it’s package. Always remember to wash your hands, the utensils used, and cutting boards before and after handling your pieces. Do not prepare other ingredients on the same board as you may contaminate them.

What temperature should liver be?

Cooked internal temperature for liver is at least 160 degrees F or 71 degrees C to kill any bacteria that may be present. Use a meat thermometer to check when removed from the heat source itself. Make sure the thickest part reaches this temp and is fully cooked before consuming it. 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

Hate wasting food and want to eat all the things? We have made other organ meats as well as this one like how long to cook beef heart and chicken gizzards can be great little bites as well.

If you love this and want to make it more often keep an eye on sales. When you find a great one you can package it up to use year round. This is how long you can freeze meat safely before it goes bad or develops freezer burn.