Pork livers???

by GB 28th February 2011, 2:00 pm

Right! I have two lovely livers and a few nice chunks of the really fatty meat from the pigs jowls.

PULEEEEEEEEEEEEEEEEEEEEEEEESE can anyone give me something really nice to do with them?

Oh, and one of the livers had the gall cut (Not by me Rolling Eyes

) so had the fluid on it for a few hours. Should I soak it in milk or something? I did wash it off before I froze it but don't want to waste my time cooking it only to find it bitter.

by Wilhelm Von Rhomboid 28th February 2011, 2:34 pm

Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.

The gall-spoiled one: impossible to say without seeing/smelling it. I would soak it in water with a bit of vinegar overnight as a first step. After that, cut off a small strip and flash fry it to see if it has spolied or not.

The jowls you can make into guanciale which is the loveliest tenderest bacon going. I am just dashing out to get the kids now but will post recipe when i return if you want. It isn't big enough to have rashers for breakfast but chopped small for carbonara etc it is heaven on a plate.

Failing that you could fry it with some black-eyed peas and collard greens. Or braise it.

But salt-cured it will be at its very best.

by GB 28th February 2011, 3:11 pm

Wilhelm Von Rhomboid wrote:Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.

The gall-spoiled one: impossible to say without seeing/smelling it. I would soak it in water with a bit of vinegar overnight as a first step. After that, cut off a small strip and flash fry it to see if it has spolied or not.

The jowls you can make into guanciale which is the loveliest tenderest bacon going. I am just dashing out to get the kids now but will post recipe when i return if you want. It isn't big enough to have rashers for breakfast but chopped small for carbonara etc it is heaven on a plate.

Failing that you could fry it with some black-eyed peas and collard greens. Or braise it.

But salt-cured it will be at its very best.

Yes please!!!! But you can take your time, its safely frozen right now Very Happy

by Dandelion 28th February 2011, 9:16 pm

Wilhelm Von Rhomboid wrote:Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.

For a slight variation on this add a glug or two of white wine when the liver and onions are cooked (or even just before they are cooked) and reduce it down to make a sauce. I'm a bit addicted to this!!

by Compostwoman 28th February 2011, 11:46 pm

add a slosh of cream ( or even milk) and a bit of sage ...mmmmm yum

by Wilhelm Von Rhomboid 1st March 2011, 7:54 am

TBH if the liver is fresh from the hog I tend to add as little as possible to it. If it is still warm from the animal I am often tempted to eat at least some of it raw, although if there is any risk of trichinosis this may be a little less advisable.
Today we are going to have a feast of offal - hearts, liver, kidney and whatever else I find in the freezer that needs using up. These I will cook in marsala and may make some parsley gnocchi to go with them.

by Sponsored content

Pork livers???

Pork livers???

Re: Pork livers???

Re: Pork livers???

Re: Pork livers???

Re: Pork livers???

Re: Pork livers???

Re: Pork livers???