Everything but the Oink?

[Smithy]

The titles pretty much say it all. We bought a hog, butchered, last year. I've learned, more or less, to render the leaf lard and use it. The steaks, chops, hams, etc. are nearly history. Last night when I was digging through the freezer I found some remnants yet - oh joy, pork chops in our future! However, I also found several packages of pork liver - so many packages, in fact, that I wonder whether we got someone else's into the bargain.

I have no idea what to do with pork liver. The most I can claim to know is from an old Mason Williams "Them Poem" about "Them Hog Liver Likers", and 'Getcherself some hog liver, rare back and like it' is not very helpful. Shall I feed it to the dog, or is there something more constructive to do with it?

Ideas and recipes, please!

[Gifted Gourmet]

this one is right from Recipe Gullet!

Pork Liver Panfried with Chinese Chives

submitted by: helenjp

or

Elegant Liver Pate from Cooksrecipes.com

[curlywurlyfi]

make a terrine or coarse 'country' pate (it's quite strong-flavoured on its own)

[tsquare]

I saw shrink wrapped pork uteruses (uteri?) in a market recently. Can't imagine what you do with those!

[Jinmyo]

Dredge lightly, sear briefly (should be very rare), slice thinly, serve with wild mushroom polenta or risotto, a mound of caramelized onion, a few drops of balsamico tradizionale.

[Bill Miller]

The titles pretty much say it all.  We bought a hog, butchered, last year.  I've learned, more or less, to render the leaf lard and use it.  The steaks, chops, hams, etc. are nearly history.  Last night when I was digging through the freezer I found some remnants yet - oh joy, pork chops in our future!  However, I also found several packages of pork liver - so many packages, in fact, that I wonder whether we got someone else's into the bargain. 

I have no idea what to do with pork liver.  The most I can claim to know is from an old Mason Williams "Them Poem" about "Them Hog Liver Likers", and 'Getcherself some hog liver, rare back and like it' is not very helpful. Shall I feed it to the dog, or is there something more constructive to do with it?

Ideas and recipes, please!

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Throw them out.

[Gifted Gourmet]

I saw shrink wrapped pork uteruses (uteri?) in a market recently. Can't imagine what you do with those!

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The only uteruses eaten as human food are those from non-pregnant pigs. They are generally poached or boiled ... I know, offal, just horrible!

source for this information

[Smithy]

Ooh, looks like the dog won't be getting any of this after all. Thanks, folks - keep 'em coming! Pointers on how to make a terrine of this, or what makes a coarse country pate, will also be appreciated.

[Smithy]

Dredge lightly, sear briefly (should be very rare), slice thinly, serve with wild mushroom polenta or risotto, a mound of caramelized onion, a few drops of balsamico tradizionale.

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This makes me very, very sorry I don't have some defrosting RIGHT NOW so I could have it tonight.

[Gifted Gourmet]

Pointers on how to make a terrine of this, or what makes a coarse country pate, will also be appreciated. 

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How about this one? by Tony Bourdain himself!

Pâté de Campagne

by Anthony Bourdain with Jose de Meirelles & Phillippe Lajaunie

from Anthony Bourdain's Les Halles Cookbook

[canucklehead]

I would be careful about any preparation that would eating the liver rare or pink. This should only be done with very fresh liver (from a young pig ideally), not frozen.

The liver pates may be the ideal solution... I don't know though - a delicate like liver may not survive freezing too well.

[Smithy]

I saw shrink wrapped pork uteruses (uteri?) in a market recently. Can't imagine what you do with those!

←

The only uteruses eaten as human food are those from non-pregnant pigs. They are generally poached or boiled ... I know, offal, just horrible!

source for this information

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Well, my first impulse at this line of commentary is to be glad I didn't get the entire package (sans oink) after all. How small-minded is that? Maybe sometime when I'm looking for adventure I'll go seek some out.

[aprilmei]

My favourite way of eating pork livers takes only a few minutes to cook. Thinly slice the liver. Heat a few tablespoons of oil (plain cooking oil) - keep it very hot. Thinly shred lots of spring onions and wash some fresh coriander (cilantro). Have soy sauce and sesame oil at hand.

Boil a pot of water then blanch the livers - don't overcook or they'll be awful. Drain them then put onto a platter or shallow bowl. Pile the spring onions and fresh coriander on top then pour on the oil - it should be hot enough that it sizzles and wilts the greens. Drizzle with soy sauce and sesame oil and serve immediately.

This also works very well with sliced pork kidneys - be sure to wash them well and remove the white core and veins.

[jackal10]

Liver pate (suggestions above. Use this one http://recipes.egullet.org/recipes/r728.html but repalce the chicken livers with your liver, and omit the game.

Liver sliced, soaked an milk and then pan fried;

Variations:

Liver and bacon

Liver and onions

Devilled (lots of worcester sauce)

Dirty rice

[sparrowgrass]

Elegant Liver Pate from Cooksrecipes.com

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I read this as Elephant Liver Pate. You would need a big bowl to prepare that.

I like pork liver much better than calve's liver. Dice up and fry some bacon, slice a whole lot of onions, quickly fry the slices of liver, and brown the onions in the pan while you keep the liver warm.

[Smithy]

I would be careful about any preparation that would eating the liver rare or pink.  This should only be done with very fresh liver (from a young pig ideally), not frozen.

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Would you elaborate on that, please? I'm curious both about the pig's age and the freezing bit. Why would those determine the level to which the liver was to be cooked?

Edited for clarity

Edited September 9, 2005 by Smithy (log)