How to Cook Tender Pork Livers

by Esperance Barretto

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.

Step 1

Set a large frying pan on high heat. Pour in one tablespoon of cooking oil and bring to a smoke.

Step 2

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.

Step 3

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.

Step 4

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.

Items you will need

  • Large frying pan
  • Cooking oil
  • Chopping board
  • Kitchen knife
  • Medium-sized bowl
  • Plain flour
  • Salt and pepper
  • Food thermometer


  • 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.