You can make this cheap and filling pork liver stir fry with crunchy vegetables cooked in a rich brown sauce. The liver should be soft and juicy. {Gluten-Free Adaptable}.
Pork liver stir fry is an extremely flavorful dish that is also quite affordable. The taste of the liver is mild and slightly sweet, and it has a very tender texture. This goes well with the crunchy onions and homemade stir-fry sauce.
Many people in the United States tend to turn down liver and other more unique cuts of meat. However, the liver is one of the most delectable parts of the animal. Because it is soft and can take on the flavor of whatever it is cooked with, it is used a lot in Chinese cooking. It is versatile, inexpensive, and also surprisingly easy to prepare.
Pork liver is also a great source of iron. Every 4 oz uncooked pork liver contains about 20 mg iron, which satisfies the daily requirement for adults. And it’s about 2/3 of the daily requirement for pregnant women. During my pregnancy, I have frequently consumed stir fried chicken liver and pork liver. And I never had anemia, even without taking iron supplements.
Pork liver is packed with nutrients like iron, vitamin A, and protein. But it also has a distinctive, rich flavor that not everyone loves Luckily, marinating is an easy way to mellow out the liver taste and infuse it with delicious new flavors.
In this comprehensive guide, we’ll explain everything you need to know to marinate pork liver like a pro. You’ll learn about the benefits of marinating helpful ingredients to use essential tips, and even sample recipes to inspire your cooking. Let’s dive in!
Why Marinate Pork Liver?
Marinating pork liver provides two main advantages:
1. Reduce gaminess
Pork liver has a naturally strong, irony flavor due to its high myoglobin content The proteins and acids in a marinade help break down that pigmented compound to mellow out the gaminess.
2. Makes it more tender
Marinades containing acidic ingredients like lemon juice or vinegar act as a natural tenderizer for meats. The acid helps break down tough muscle fibers and connective tissues in the pork liver, leaving you with a more tender, melt-in-your-mouth texture after cooking.
Marinating infuses the liver with tons of added flavor as well. Once you discover how easy it is, you’ll want to marinate your pork liver every time!
Choosing a Marinade
You have lots of options when it comes to marinade ingredients. Let your taste preferences and planned cooking method guide you.
For grilling: Tomato juice or barbecue sauce marinades pair well with the charred flavors.
For pan frying or stir-frying: Soy sauce, oyster sauce, sherry, and hoisin sauce work nicely.
To reduce gaminess: Milk or buttermilk marinades can help mellow the liver taste.
For extra flavor: Onion, garlic, ginger, citrus, wine, vinegar, and spicy chiles all add flavor.
To tenderize: Acidic marinades with lemon juice, lime juice, vinegar, yogurt, or wine tenderize the liver.
Experiment with herbs, spices, sesame oil, chili oil, and other favorite flavors too. The possibilities are endless!
Marinating Time
For best results, marinate the pork liver for at least 2 hours, or up to overnight. This gives time for the flavors to penetrate fully and the acids to properly tenderize.
You can marinate for less time in a pinch. Even 20-30 minutes makes a difference versus no marinating at all.
Step-By-Step Marinating Method
Marinating pork liver is simple. Just follow these easy steps:
1. Prepare the liver
Rinse the liver and pat dry. Slice into 1/4 to 1/2 inch slices or cubes for even marinating.
2. Make the marinade
Whisk together your desired marinade ingredients. Taste and adjust seasoning as needed.
3. Marinate
Place liver and marinade in a bowl, sealable bag, or baking dish. Make sure liver is fully submerged. Refrigerate for 2+ hours up to overnight.
4. Cook the liver
Remove liver from marinade and pat dry. Discard used marinade. Cook liver as desired until no longer pink inside.
And that’s it! Now your pork liver is infused with flavor and ready to cook.
Sample Marinade Recipes
These easy marinade recipes are perfect on pork liver:
Zesty Orange Marinade
- 1⁄3 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 3 minced garlic cloves
- 1 tsp chili oil or flakes (optional)
Bold Barbecue Marinade
- 1⁄2 cup barbecue sauce
- 1⁄4 cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
Savory Asian Marinade
- 1⁄4 cup hoisin sauce
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 2 minced garlic cloves
Cooking Marinated Pork Liver
Marinated pork liver can be cooked in many ways. Here are some delicious options:
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Pan fried – Quickly pan fry over high heat until browned and cooked through.
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Stir fried – Toss with aromatics and vegetables for a fast stir fry.
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Grilled – Get nice char marks by grilling over medium-high heat.
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Skewered – Thread cubes on skewers with veggies for easy grilling.
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Simmered in sauce – Braise in tomato sauce, hoisin, wine, etc.
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Added to soup – Simmer cubes in hearty bean or noodle soups.
The key is not to overcook the liver, as it can become dry and chewy. Cook just until lightly browned on the outside and still a hint of pink inside for the best texture.
Tips for Perfect Results
Follow these tips for delicious marinated pork liver every time:
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Choose fresh, healthy looking liver without any discoloration or odor.
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Trim off any membranes or connective tissues before marinating. This prevents chewiness.
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Cut liver into evenly sized 1/4 to 1/2 inch slices or cubes so it marinates evenly.
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Make sure liver is fully submerged in the marinade. Stir or turn periodically.
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Marinate in the refrigerator in a glass or plastic container, not metal.
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Discard used marinade after. Don’t reuse it or baste with it to avoid bacteria.
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Pat liver dry before cooking so it sears instead of steams.
Satisfy Your Cravings with Marinated Pork Liver
Now you have all the know-how to make delicious, tender pork liver every time.
The next time you find liver on sale at the market, give it a quick marinade and enjoy this nutritious meat in a whole new way. From pan fried to grilled skewers, the possibilities are endless.
Let us know if you have a favorite marinade for pork liver you love. Mastering this inexpensive cut means tasty meals that are easy on your wallet. So get marinating and cook up some spectacular pork liver dishes tonight!
How to Make Chinese Pork Liver Stir Fry
Making pork liver stir fry goes very quickly once you’ve done the prep. It is a very easy meal that is perfect for serving on weeknights. Here is a quick look at how to make this tasty recipe:
- Boil the pork liver pieces
- Saute the ginger in hot oil
- Cook the onion
- Add the sauce
- Add back the pork liver and garlic chives
- Mix everything together
The pork liver needs to be boiled over very low heat or off the heat until it’s just barely done and a pale pink color. It will keep cooking in the stir fry and be fully cooked, without getting too chewy. If you boil the pork liver for too long, it will turn quite tough.
My recipe for pork liver stir fry is a simple, economical meal that I know you will enjoy. The rich brown sauce really makes the dish completely irresistible. This recipe will change the way you feel about pork liver and get rid of any doubts you may have about its deliciousness. Give it a try and let me know what you think!.
How Do You Cook Pork Liver?
Cooking pork liver correctly is essential to making a really great stir fry. Liver can be very fragile when it is uncooked so you need to handle the meat with care. I usually use my hands to coat the meat in the cornstarch and then the marinade. This way I can be gentle but completely cover all of it.
I like to marinate pork liver before cooking it. This lets the soft meat soak up the flavors of the marinade, making it taste rich. The cornstarch protects the liver from overcooking and gives it a tender texture.
After that, the liver is carefully boiled, which is the best way to clean it and make it taste better.
When cooked correctly, pork liver has a tender and juicy texture with wonderful taste. The best way for me to cook this special cut of meat is to marinate it, boil it, and then stir-fry it. In China, this is also the traditional way to cook pork liver. One bite will show you why this method has been used for hundreds of years.
Pork liver is So Delicious ❗ you will cook it again & again! Tastiest ive ever eaten! I will show
FAQ
How do you tenderize pork liver?
Is it okay to marinate pork liver overnight?
Do you have to soak pork liver?
How do you get the gamey taste out of pork liver?
How to marinate pork liver?
Pork liver is a good source of protein and iron to helps the body generates healthy red blood cells. 1. In a bowl, combine marinade ingredients then marinate pork liver for at least 3 hour or in a fridge overnight. 1. Remove the pork liver and then reserve the marinade. 2. Combine ketchup and oil in marinade then mix well for basting. 3.
How can one cleanse their liver?
To help support a healthy liver, you can: Eat a balanced diet with plenty of fruits and vegetables. Limit processed foods, sugary drinks, and alcohol. Stay hydrated by drinking enough water. Exercise regularly to maintain a healthy weight. Avoid excessive use of medications and supplements. Get vaccinated against hepatitis if recommended. Practice safe sex and avoid sharing needles to prevent infections. Consult a healthcare professional for liver-friendly supplements or detox plans, if necessary.
How do you cook a marinated liver?
Remember to brush it with the marinade occasionally to keep it moist. Baking: Preheat your oven to 375°F (190°C). Place the marinated liver on a baking sheet and bake for about 15-20 minutes or until it reaches an internal temperature of 160°F (71°C). This method produces a tender and juicy result.
How do you make pork liver tender?
Soaking pork liver into vinegar water can remove the blood and bad taste. To make pork liver tender, cut into thin slices. And when frying, remove pork liver from heat when the color changed. Use high heat to fry pork liver for the second time to shorten the cooking time. Wash and clean green onion and ginger. Mince into small pieces.