Pork Liver

Pork liver is a type of offal with a distinctive, slightly bitter flavor and a tender, soft texture. It is one of the most widely available and affordable types of liver. In the kitchen it is used in many ways, fried with onions and marjoram, added to pâtés, stuffings, liver sausage, or meatloaf. It is highly nutritious, containing large amounts of iron, B vitamins (especially B12), and vitamin A. It is important not to overcook it, as it becomes tough and loses its delicate texture. Fresh liver should be dark reddish-brown in color with no unpleasant odor. Before cooking it is advisable to remove the membrane and optionally soak it briefly in milk to reduce bitterness.