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Recipes with pork liver

6 recipes that use pork liver, with photos, step-by-step instructions and cook times. The quickest, Cachuela, takes 45 minutes. It is most often cooked with onion, garlic and boneless pork shoulder.

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Cachuela

Cachuela belongs to the matanza, the winter pig slaughter that once filled every village in Extremadura with family and neighbours for several days. The fresh liver was cooked straight away with lard, onion, garlic and plenty of pimentón, then mashed into a coarse, spicy spread for breakfast on toast. People still make it in Badajoz and Cáceres homes through the cold months, and it keeps for a few days in the fridge. This contains pork (pork liver and pork lard). Chef's tip: cook the liver through but not a minute longer; overcooked liver turns grainy and bitter.

45 minSpanishSnacks & StartersGluten free
by KrazyBadal 0 views

Scrapple

Scrapple is the thrifty breakfast meat of Pennsylvania Dutch farm country and the Delaware Valley, made at pig-killing time from pork trimmings simmered and set with cornmeal and buckwheat into a loaf. Slices are fried until crisp and brown outside and soft within, and eaten with eggs, apple butter or maple syrup at Lancaster County diners. This home version uses pork shoulder and a little liver. Chef's tip: slice it 1 cm thick and leave it alone in the pan until a dark crust forms; it sticks if you move it early.

170 minAmericanBreakfast & Brunch
by KrazyBadal 0 views

Boudin balls

Boudin is a soft Cajun sausage of pork, pork liver, rice and the holy trinity sold hot from the counters of meat markets and petrol stations along Interstate 10 between Lake Charles and Lafayette. Boudin balls take the same filling, roll it in breadcrumbs and fry it, and they are the snack of LSU tailgates and crawfish boils. This recipe uses pork shoulder and pork liver. Chef's tip: chill the rolled balls for 30 minutes before frying so they keep their shape.

130 minAmericanSnacks & Starters
by KrazyBadal 0 views

Sarapatel

A pork dish with Portuguese roots, sarapatel is cooked in Recife and the Pernambuco interior for big gatherings and Saturday lunches, and bars in Olinda serve it by the bowl with rice, farinha and lime. Pork liver, heart and kidneys are cleaned, diced small and simmered with onion, tomato, cumin, bay and vinegar, then the stew is thickened with cooked pork blood until it turns dark, glossy and intensely savoury, sharp from the vinegar and fragrant with mint and coriander. Buy the offal and the blood from a butcher you trust, very fresh and kept cold; blood should be used the day you buy it or frozen at once. The classic error is skipping the cleaning and parboiling, which leaves the stew with a strong, livery taste. All offal must be cooked through. Chef's tip: dice everything into neat 1 cm pieces; the small size is what lets the sauce coat every bite.

150 minBrazilianCurriesGluten free
by KrazyBadal 0 views

Goan pork sorpotel

No Goan Christmas, wedding or village feast in Salcete is complete without sorpotel, a dark, sharp curry of finely diced pork that is made days in advance and reheated every day until it is eaten. Traditionally it uses pork, liver, heart and sometimes blood; this home version uses pork shoulder with optional liver, which most city cooks prefer. It is eaten with sannas (steamed rice cakes) or soft pao. Chef's tip: boil the pork in one piece first and dice it once it is cooked; you get neat little cubes that stay tender instead of turning stringy.

155 minIndianMeatGluten freeSpicy
by KrazyBadal 0 views

La Paz batchoy

La Paz batchoy was born in the market of La Paz, a district of Iloilo City on Panay, where stalls ladle it out from early morning to late at night. It is a pork noodle soup through and through: fresh egg noodles (miki) in a deep pork-bone broth seasoned with a little shrimp paste, topped with sliced pork, liver, crushed pork crackling (chicharrón) and lots of fried garlic. Locals often crack a raw egg into the bowl and ask for extra broth. It is a warming, savoury bowl for rainy afternoons. Chef's tip: make the broth the day before and chill it; the fat sets on top so you can lift most of it off and fry the garlic in it.

180 minFilipinoSoups
by KrazyBadal 0 views

Goes well with pork liver