Fried Pork Liver Recipe
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Looking for a game-changing fried pork liver recipe? This one’s a must-try! With a crispy texture and bold, savory flavors, it’s nothing short of pure deliciousness.
When it comes to cooking pork liver, fried is the way to go. I use a very similar method to my dutch oven fried chicken when making these. And, of course, you can’t have liver without onions, so we do fry a few rings up at the same time!
This is very similar to my fried beef liver recipe, except that I use a buttermilk marinade for my beef liver.
Table of Contents
Why you will love this recipe
- The crispy, golden exterior makes this fried pork liver irresistibly delicious.
- It’s a quick and easy recipe that can be ready in no time.
- The simple, flavorful seasoning lets the rich taste of the liver shine through perfectly.
- Frying gives the liver a fantastic texture—crispy on the outside and tender on the inside.
- It’s a budget-friendly, protein-packed option that’s perfect for busy weeknights or weekend indulgence.
Ingredients
- Liver: Look for a fresh liver with a vibrant red color and no off-odors.
- Onion (Sliced Thick): You can use any type of onion you prefer, but yellow onion is a classic choice.
- Butter: Butter adds richness to the pan and helps to brown the onions. If you prefer a dairy-free option, you can use avocado oil or ghee.
- Flour: All-purpose flour is used to create a crispy coating on the liver. You can also experiment with almond flour or coconut flour for a grain-free alternative.
- Spices (Paprika & Cayenne): A sprinkle of paprika and cayenne pepper adds a touch of warmth and smokiness to the dish. Feel free to adjust the amount to your taste preference.
- Soy Sauce: Soy sauce adds a salty and umami flavor. If you’re looking for a gluten-free or soy-free alternative, coconut aminos work well as a substitute.
- Apple Cider Vinegar: A splash of apple cider vinegar helps to tenderize the liver and adds a subtle tang.
- Avocado Oil: Avocado oil has a neutral flavor and high smoke point, making it perfect for frying. You can also use other high-smoke point oils like canola oil or vegetable oil.
- Worcestershire Sauce: Worcestershire sauce adds a complex, savory flavor to the marinade.
Fried pork liver recipe
Step 1: Prepare the liver: Slice the liver into thin strips. Marinate in Worcestershire sauce, soy sauce, apple cider vinegar, and avocado oil for at least 30 minutes (or up to 2 hours).
Step 2: Prepare the onions: While the liver marinates, cut an onion into thick slices and separate the rings. Fry the onion rings in a skillet with butter or oil until golden brown.
Step 3: Cook the liver: Drain the marinated liver and pat it dry. Dredge in flour seasoned with paprika and cayenne pepper. Cook in a hot skillet with oil until browned and cooked through (about 4-5 minutes, flipping often).
Step 4: Serve immediately. Serve the fried pork liver immediately with mashed potatoes and a side of roasted vegetables. Enjoy!
Expert tips
If your pork liver isn’t pre-sliced, make sure to cut it into thin strips before frying to ensure it cooks evenly.
Pat the liver dry to remove excess moisture. This will help it achieve a crispy exterior when frying.
Resist the urge to overcrowd the pan. This can lead to uneven cooking and soggy liver. Fry the liver in batches if necessary to maintain a hot pan and achieve that perfect crispy exterior.
Serving suggestions
Pork liver and onions make an excellent meal, just as it is. Other tasty sides to compliment it include potatoes, garlic parmesan Brussel sprouts, rice, or this delicious bacon and butternut squash dish.
Recipe FAQs
It’s pretty hard to describe; it is very rich, mildly bitter, with a hint of an earthy flavor. It has a totally different texture than any other meat, but not in a bad way. The perfect way to find out what it tastes like is to try it yourself!
Yes, I use a deep 12″ cast iron skillet. A dutch oven or stainless steel pan will also work. Just keep an eye on the temperature.
According to the USDA, organ meats like beef heart and pork liver should be cooked to an internal temperature of 160°F. Poultry, however, requires a slightly higher temperature of 165°F to ensure safe consumption.
Related recipes
- Beef liver stir fry
- Boiled chicken liver
- Crispy beef tongue recipe
- Slow cooked beef tongue
- Fried meatballs
- Buttermilk fried chicken
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Fried Pork Liver
Ingredients
- Pork liver approximately 1 lb
- 1 onion cut into thick slices
- 1 tbsp butter
- ¾ cup flour
- ½ tsp paprika
- ½ tsp cayenne pepper
- ¼ cup soy sauce substitute coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp avocado oil plus more for frying
- ½ tbsp Worcestershire sauce
Instructions
- Slice meat into thin strips.
- Add the pork to a bowl or zippered bag along with soy sauce, apple cider vinegar, 1 tbsp of avocado oil and Worcestershire sauce. Allow it to marinate for 1 hour.
- Heat the butter in the skillet over medium-high heat, saute the onion rings until they start to brown, then set aside.
- Add the flour, paprika, and cayenne pepper to a small bowl.
- Pat dry the meat, dredge through the flour, and pan sear in the skillet with the remaining avocado oil on medium to medium-high heat. Flip the liver pretty often, so it doesn't burn.
- Once cooked through, approximately 5 minutes, remove from heat and let sit several minutes before topping with onions and serving.
Notes
- If your pork liver isn’t pre-sliced, make sure to cut it into thin strips before frying to ensure it cooks evenly.
- Pat the liver dry to remove excess moisture. This will help it achieve a crispy exterior when frying.
- Resist the urge to overcrowd the pan. This can lead to uneven cooking and soggy liver. Fry the liver in batches if necessary to maintain a hot pan and achieve that perfect crispy exterior.
