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how to cook pork liver?

Answered on August 19, 2014
Created October 22, 2011 at 10:39 PM

is there a secret nuance in the prep? or is it the same as beef/calf?

246ebf68e35743f62e5e187891b9cba0

(21430)

on February 03, 2012
at 12:34 AM

onion, nutmeg, allspice, salt, pepper - pretty simple. Cook the liver in broth until it's just pink on the inside. Fry chopped onions in butter until very soft. Put everything into a food processor and process into a paste, then add the seasonings (and a little extra butter won't hurt) When it's all done, add the bacon and dried apples, then put it in a loaf pan in the fridge and let it set for an hour or so.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 02, 2012
at 04:56 PM

what other ingredients do you use?

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 02, 2012
at 04:55 PM

thanks for the info

0dbd7154d909b97fe774d1655754f195

(16131)

on October 22, 2011
at 11:02 PM

I have never cooked it but I have made liverwurst which I love. I usually make it with chicken livers but most of the real recipes call for pork liver.

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2 Answers

1
246ebf68e35743f62e5e187891b9cba0

(21430)

on February 02, 2012
at 03:32 PM

Pate is the way to go, such as liverwurst. Even better, add cooked bacon and dehydrated apples to your liverwurst...

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 02, 2012
at 04:56 PM

what other ingredients do you use?

246ebf68e35743f62e5e187891b9cba0

(21430)

on February 03, 2012
at 12:34 AM

onion, nutmeg, allspice, salt, pepper - pretty simple. Cook the liver in broth until it's just pink on the inside. Fry chopped onions in butter until very soft. Put everything into a food processor and process into a paste, then add the seasonings (and a little extra butter won't hurt) When it's all done, add the bacon and dried apples, then put it in a loaf pan in the fridge and let it set for an hour or so.

0
Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 02, 2012
at 03:28 PM

Pig liver is going to be milder than cow.

Mildness from not-really to somewhat: cow, pork, goat, lamb, duck, chicken.

This is, of course, just my opinion. Lamb and duck liver also have a zing to them that I wouldn't quantify as livery, although it is delicious.

Prepare the liver any way you see fit -- they are generally interchangeable in any recipe.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 02, 2012
at 04:55 PM

thanks for the info

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