How to Clean Pork Liver for Cooking

Pork liver is a nutrient-dense food that is delicious when prepared properly However, it does require some special handling and cleaning techniques before cooking to remove any impurities and ensure good flavor

In this complete guide, we will cover everything you need to know about how to clean pork liver, from harvesting to prepping to cooking methods. With the right process, pork liver can be a tasty and healthy addition to your diet.

Harvesting the Pork Liver

The first step is removing the liver from the pig carcass. Here is a quick overview of the process:

• The liver is located on the right side of the hog’s abdomen attached to the diaphragm near the spine.

• When you gut the pig, cut around all of the digestive organs and take them out, leaving only the liver inside the body.

• Gently pull on the liver to detach it from the diaphragm. It should come away cleanly with light pulling and tugging.

• Take care not to tear or puncture the liver when removing. Tears will cause you to lose bits of the liver.

• Double check that the gallbladder was removed with the digestive organs. Pigs have gallbladders, so it is crucial that the green gall sac is fully removed and not attached to the liver.

Once harvested, inspect the liver fully before cleaning and prepping.

Inspecting Pork Liver Quality

Before cleaning and cooking, check the liver for quality. Look for these signs:

• Color – The liver should have a deep reddish-brown color with no grey or yellow tones.

• Texture – It should be smooth and shiny with a jelly-like gloss, not dry or flaky.

• Scarring – Small white starburst shapes or spiderweb patterns indicate scarring from infections. Large scars will render the liver inedible, but minor scarring is ok.

• Abscesses – Check for pus-filled pockets or cysts in the tissue. This is a sign of infection and the liver should be discarded.

• Parasites – Slice into the veins and ducts and look for worms. This is rare but parasite infection means the liver should not be eaten.

Only livers that pass inspection should be cleaned and consumed.

Cleaning and Prepping Pork Liver

Once you’ve harvested and inspected the liver, it’s time to clean and prep it for cooking. Here are the key steps:

Trimming

• Trim off any remaining connective tissue, membrane or silver skin around the exterior.

• Remove the large ducts and veins. This is where blood accumulates so removing them prevents strong bloody flavor.

• Optional: Peel off the thin outer membrane on the liver. This makes slicing easier but isn’t necessary.

Soaking

• Soak the liver in milk or saltwater. This draws out any residual blood and improves flavor.

• Cut the liver into smaller cubes or slices before soaking for maximum surface area exposure.

• Soak for 1-2 hours in the refrigerator in a covered container.

Rinsing

• Rinse the liver under cold water after soaking. Pat dry thoroughly with paper towels.

• If any discoloration occurred from soaking, a rinse in vinegar water can help restore color.

The liver is now ready for your cooking method of choice!

Cooking Pork Liver

Pork liver should be cooked thoroughly but not overcooked. Some top cooking methods include:

Pan-Fried Liver

• Slice the liver 1/2″ thick. Dredge in flour, salt and pepper.

• Heat a skillet with olive oil or butter over medium-high heat.

• Pan fry 4-5 minutes per side until browned but pink inside.

Grilled Liver

• Cut liver into kebab cubes. Marinate in olive oil, herbs and spices.

• Thread on skewers. Grill over direct high heat, turning frequently, about 8-10 minutes total.

Sautéed Liver and Onions

• Slice liver and onion thinly. Sauté onions in butter or bacon fat until translucent.

• Raise heat to high and add liver. Sauté 3-4 minutes, until browned but still pink inside.

Liver Pâté

• Sauté liver and onions lightly. Purée in a food processor with butter or cream until smooth.

• Pack into containers or jars. Refrigerate and serve spread on crackers or bread.

Add to Ground Meat

• Dice or grind raw liver. Mix into your ground meat at a 10-20% ratio for added nutrition.

• Form into patties or meatballs and cook as normal. The liver enriches flavor.

No matter how you cook it, just be sure not to overcook pork liver to the point it is dried out. The interior should remain a touch pink.

Storing Leftover Pork Liver

Here are some tips for storing leftover liver:

• Allow cooked liver to cool, then refrigerate promptly in a sealed container.

• Cooked liver keeps for 3-4 days in the refrigerator.

• Freeze extra cooked liver in portion sizes for longer term storage. Liver keeps well frozen for 2-3 months.

• Raw liver is best used within 1-2 days. For longer storage, freeze raw liver for 2-3 months.

With the proper harvesting, cleaning, prep and storage, pork liver can provide a tasty, nutritious addition to your diet. Follow these steps for serving this powerhouse organ meat at its best. Let us know your favorite ways to enjoy pork liver!