Pork Liver
Pork Liver
Probably not a favorite of many readers, but I like fried liver, chicken, beef, and pork (and for some who have had it, bear liver is hands down, the best there is). Liver is the easiest thing to cook, but if over cooked, it can be tough. Once in a while the store in town will have pork liver, and on Tuesdays in the village, sometimes beef liver is available. No serving amounts are given as that varies from one persons preference to another. Cook time is not listed as liver is cooked in batches.
Ingredients
For Liver
- beef or pork liver, cut into ⅜ to ½ inch thick slices
- 1-2 cups all purpose flour, for coating liver slices
- butter
- olive oil
- salt and pepper, to taste
For Onions if desired
- 1-2 onions, thinly sliced
- olive oil
Instructions
For Liver
- Melt a tablespoon or so of butter with a splash of olive oil in a heavy bottom non stick pan on medium to medium high heat.
- If the liver slices are large, cut them in half. Place some flour on a large plate and roll the liver pieces in the flour to coat and add each slice to the hot pan. Cook in batches, do not overload the pan at one time. Cook for about 2-3 minutes until golden brown then turn and cook for another 2 minutes or so until golden brown. The KEY to good liver is to not over cook it, light pink on the inside is perfect for tender liver. As the liver cooks, remove to a plate and cover with foil to keep them warm and continue cooking the rest of the liver in batches. Add butter and olive as needed but allow it to heat before adding more liver.
- Serve with a side of your choice, and I really like spicy mustard as a sauce on the side as well.
For Onions if desired
- In a second pan on low temp, heat a splash of olive oil, when heated, add the sliced onion, stir to break up rings, and cook until limp and browning, stir occasionally. Plate the liver and spoon the onions over the liver pieces.
- My photo did not do this justice, this liver is still pink in the middle. Plated with baked butternut squash and spicy mustard on the side as well. Easy and nutritious meal.
Notes
Pork liver runs about 130 Baht/kilo. I really have no idea how much I get when I buy liver or even how much I cook up at a time. I get beef liver from an open market in the village and I have no idea how much this is. I will report prices and pricing when purchase more liver. I will safely say the cost per meal would $1 or less per serving.
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