Preparing melt-in-your-mouth pork livers is quick and simple once you get the cooking time right. Overcooking is easy and will give the meat a grey color and grainy texture. About two minutes of pan-frying on high heat is all you need to get the desired creamy, pink result. Serve the liver on its own with toast or add to a stir-fry closer to the end of the cooking process.
Set a large frying pan on high heat. Pour in one tablespoon of cooking oil and bring to a smoke.
Rinse for a few seconds under running water and set on a chopping board. Use a kitchen knife to cut away the thin membrane encasing the liver. Trim off any tough bits of connective tissue, fat or vein.
Slice thin slivers no more than one centimeter thick and set aside. In a bowl, combine approximately three tablespoons of plain flour with a pinch of salt and pepper.
Dredge the thinly cut liver slivers in the flour mixture. Lay the flour-coated slivers in the hot oil for one minute on each side. Remove from heat and serve immediately.
- Shop for pork liver that is bright red in color, and not dark red or purple.
- Test if the pork livers are cooked to a safe cooking temperature of 145 degrees Fahrenheit by placing a food thermometer in the frying pan before removing the cooked meat from the heat source.