Pork Liver

Name: Pork liver — a strongly flavoured, dense, dark liver, rich in iron, with a bold taste, used in pâtés, terrines, sausages such as liverwurst and Braunschweiger, and in Asian soups and stir-fries.

Description

Pork liver is widely eaten in European, Asian and Latin American cooking. It is a key ingredient in French pâté de campagne, German Leberwurst, Dutch leverworst, Filipino sisig and lechon sauce, Chinese stir-fries and Vietnamese pâté in bánh mì. It is cheap and a rich source of iron, but has a stronger taste than lamb or chicken liver.

Pork liver can carry hepatitis E virus, which is why it must be thoroughly cooked. It should not be eaten raw or pink, a risk that is highlighted by food safety authorities in Europe, where hepatitis E is associated with pork products.

Main nutrition value

Offal is dense in nutrients, including vitamin B12, iron, zinc and other minerals and B vitamins, and much cheaper than muscle meat. Pork liver is exceptionally rich in vitamin A, vitamin B12, folate, iron, copper and riboflavin.

How best to be consumed

Pork liver is cooked thoroughly, with no pink, in small amounts.

1. Remove membrane and tubes, slice thinly, and soak in milk for 30 minutes, to soften the flavour.
2. Cook to at least 71°C, until no pink remains, because of hepatitis E and other pathogens.
3. Fry with onions, garlic and herbs, or simmer in soups and stews.
4. Use in properly cooked pâtés and sausages, in small amounts.
5. Eat small portions, and limit to about once a week.

Overconsumption could cause…

Pork liver is nutritious, but must be eaten in moderation and cooked well.

1. Excess vitamin A (retinol) from eating liver often, which can harm an unborn baby, so pregnant women are usually advised to avoid liver or eat it very rarely.
2. Hepatitis E virus, which can be present in raw or undercooked pork liver, so cook it through and avoid it if you are pregnant or immunocompromised.
3. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
4. Dietary cholesterol, which is higher in organ meats, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
6. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.

GroupsOrgan MeatsMammals (red meat)High proteinLow sodiumRich in folateRich in ironRich in seleniumRich in vitamin ARich in vitamin B12Rich in vitamin CRich in zincFresh

Related foodsBeef LiverLamb LiverBeef HeartSweetbreadsBeef KidneyLamb Kidney

Wikipedia — Liver (food), used for origin, naming and history: https://en.wikipedia.org/wiki/Liver_(food)