pork liver anyone?

Our pig came with a couple of packs of pork liver. I'm a big fan of beef, chicken & duck livers, but I've never had pork. Browsing online, I see recipes for pate & liverwurst - both good options - but I was wondering if anyone had any experience or recipes using pork liver. Some online sources say freezing makes the taste stronger. Any truth to that?

Thanks!

My grandmother on my mother's side (German) would clean, cube and freeze the liver.
It was then pulled out and cooked two different ways: breaded and fried, or done in a skillet with onions and salt, then mixed with scrambled eggs.

A neighbor from Hong Kong also cleaned and cut the livers, marinated with citrus and soy sauce (she also used ponzu sauce when lazy) then both wokked it and put into won ton wrappers with bacon.

Now if you have kidneys, I love pork kidneys cooked in butter. No spices, just a fry pan and butter.
My son leaves the house when I do this for Sunday breakfast because he cannot stand the smell.

You can find pork liver, ears, snout, tails and very likely kidneys in white plastic bins.

Peoria Packing Butcher Shop
1300 West Lake Street
Chicago, IL 60607
312-738-1800
Monday - Saturday: 7am-6pm
Sunday: 8am-3pm

crispy wrote:Our pig came with a couple of packs of pork liver. I'm a big fan of beef, chicken & duck livers, but I've never had pork. Browsing online, I see recipes for pate & liverwurst - both good options - but I was wondering if anyone had any experience or recipes using pork liver. Some online sources say freezing makes the taste stronger. Any truth to that?

Thanks!

You could boil the liver with a pork roast for a couple of hours. Then grind the meat, mix with cooked white rice and seasonings and make boudin sausage.

There are a bunch of Filipino dishes which use pork liver. These include stews (like menudo and igado) and marinated liver steaks. They also make a liver sauce for lechon called Mang Tomas. There is an interesting Filipino dish called Kilawin which uses vinegar to cook pork liver like a ceviche.

Some Japanese restaurants server pork liver raw, straight up.

this recipe looks interesting to me:
http://allrecipes.com/recipe/pork-liver-pudding/
However, if I did it I would be putting it in a crust like my kidney pie, or puff pastry.

Wow - these all sound great! Thanks for the help!