Pork liver is packed with nutrients like iron, vitamin B12 and copper. When properly cleaned and cooked, it makes for a super nutritious addition to dishes like liver and onions, pâté, dirty rice and more. However, cleaning liver can be an intimidating task for many home cooks.
In this comprehensive guide, I’ll walk you through everything you need to know to clean pork liver perfectly every time. You’ll learn all about purchasing quality liver, necessary tools and supplies step-by-step cleaning instructions and tips for optimal flavor. Let’s get started!
Purchasing High-Quality Pork Liver
The first step in cleaning pork liver properly starts before you even get it home. Here’s what to look for when purchasing:
-
Bright red color – Avoid liver that looks dried out or brownish.
-
Smooth texture – The surface should be shiny and free of blemishes or sliminess.
-
Mild scent – Liver shouldn’t smell overly bloody or have a strong “off” odor
-
Firmness – Press on the liver gently; it should feel firm with a bit of springy give.
For the best flavor, choose livers labeled “free-range” or “pasture-raised” when possible. Organic and local liver is ideal. Avoid pre-packaged or frozen liver.
Supplies You’ll Need
Having the right tools on hand will make cleaning liver much easier. Here’s what you’ll need:
- Cutting board
- Sharp knife
- Kitchen shears
- Large bowl
- Milk or saltwater
- Paper towels
- Plastic wrap or container
You’ll also need a garbage bowl to discard veins, membranes and waste.
Step 1 – Rinse the Liver
Start by giving the liver a good rinse under cold running water in the sink. This removes any residual blood or surface debris.
Gently pat the liver dry with paper towels when finished rinsing.
Step 2 – Trim Away Connective Tissue
Pork liver may have some thin, opaque connective tissue attached to the underside or edges. Use a sharp knife to carefully trim this away.
Discard the scraps into your garbage bowl as you work. Having a clean cutting surface is important.
Step 3 – Remove the Outer Membrane
There is often a thin translucent membrane covering the liver. To remove it:
- Lay liver flat and slide knife under membrane at corner.
- Carefully slice membrane off in one sheet.
- Pull it off slowly with your hands.
- Discard membrane once removed.
Removing this layer helps improve flavor and texture. But it’s optional if liver will be ground or blended.
Step 4 – Slice Open the Liver
Now it’s time to cut the liver open to clean the interior. Here’s how:
- Make lengthwise slices into thick areas of the liver.
- Take care not to cut all the way through.
- Open liver flat like a book.
This exposes the interior ducts and vessels for cleaning.
Step 5 – Remove Interior Strings
Use kitchen shears or knife to clip away any interior fibrous strings or vessels. These are often white in color.
Also trim away any discolored spots or residual clotted blood.
Work slowly and discard waste as you go.
Step 6 – Soak in Milk or Saltwater
For the best flavor, liver should be soaked prior to cooking. This helps draw out any remaining blood.
- Milk – Soak liver in milk for 1-2 hours in the refrigerator.
- Saltwater – Soak in lightly salted water for 30 minutes.
Rinse liver again before cooking or freezing. Pat dry with fresh paper towels.
Step 7 – Portion and Store Liver
Once fully cleaned, liver needs proper storage. Here are a few options:
-
Freeze it – Divide into meal-size portions in freezer bags. Exclude air and freeze.
-
Cook it – Cook your liver immediately after cleaning for maximum freshness.
-
Refrigerate – Wrap tightly in plastic wrap and use within 2 days.
Frozen liver will last around 3 months. Thaw in the refrigerator before using.
Cooking Tips for Delicious Liver
Now that your liver is perfectly cleaned, use these pro tips for great flavor:
-
Dry liver well – Pat very dry with paper towels before cooking to prevent splattering.
-
Don’t overcook – Cook just until browned but still a hint pink inside. Overcooking makes liver tough.
-
Slice thinly – Cut liver into thin slices if sautéing or frying.
-
Add acid – Finish with a splash of vinegar or lemon juice to brighten flavor.
Common Questions about Cleaning Pork Liver
If you’re new to prepping liver, chances are you have a few questions. Here are some common FAQs:
Do I really need to soak liver in milk or saltwater?
It’s highly recommended as it improves flavor significantly by drawing out blood. But if time is short, you can get away with skipping it.
What’s the best way to cook cleaned liver?
Gently sautéing in olive oil or butter over medium-high heat works well. Baking or grilling thinly sliced liver also tastes great.
How long does fresh liver last in the fridge?
Fresh pork liver will keep 2-3 days tightly wrapped in the fridge. Cook fresh for best quality rather than freezing if using within this timeframe.
Can I just rinse liver and skip the membrane/trimming steps?
While rinsing is essential, removing membranes and trimming connective tissue really improves the flavor and texture of finished liver. Take the extra time when possible.
Is pork liver safe for people who are pregnant?
It’s best for pregnant women to avoid undercooked pork liver due to a small risk of toxoplasmosis. Cook liver thoroughly until browned throughout with no pink.
Enjoy Your Fresh Pork Liver Masterfully Cleaned
Now there’s no need to be intimidated by the thought of cleaning pork liver! With these simple steps, you’ll be ready to prep liver like a professional chef.
Be sure to select high-quality liver and have the necessary tools on hand. Follow the instructions to trim, slice, soak and store your liver properly.
Within no time, you’ll be serving up delicious, tender liver with bold iron-rich flavor that your family will love. Get ready to enjoy this nutritious ingredient in all your favorite recipes. Delicious liver and onions, pâté and dirty rice is just around the corner!