Now you know why and how to eat pork skin, it’s time to move onto another neglected organ that most people turn their noses at: Liver.
Remember that time I ate liver from my #LIPlinkup post?
Yes. I brought that to school, because I’m too darn cool to just be eating regular pork. I topped mine with parsley and used some fish sauce for flavour.
Why the hell would I eat Liver?!
- It has Vitamin K2(everyone knows vitamin K1: the blood clotter, but Vitamin K2 transports and deposits minerals and vitamins like D and calcium to the right places
- It contains CoQ10, an important supplement that aids cardiovascular function
- It contains vitamins A and B complex
- And well, it has protein!
- It’s more nutrient-dense than any other meat
- If you don’t eat it I will
T’is true: If you aren’t going to eat it, then there’s more for me, thank you very much. The liver has about 400 functions, one of which is to provide energy, one of which is to aid weight loss, and one of which is to eliminate toxins. Your liver is a powerhouse! They say in eastern medicine to eat the parts of an animal that you yourself need healing. I myself know that I don’t have the best liver, kidney, hypothalamus and spleen function(wait, can you eat the hypothalamus of an animal? I have never ate brains before but I’m willing to try, being the caveman I am), but even if you don’t it’s still a good idea to eat these to support your system.
Where the hell can I find liver?
Your best bet is the local grocery market, but if they don’t have it, you can request it at a local butcher or farm. They’re usually cheaper than regular cuts of meat because they’re unconventional. If they’re grassfed, even better. They usually look something like this when you purchase them raw, but don’t be daunted because they’re really not as gross as you think:
Oh, please. Stop overreacting.
How the hell Do I Cook Liver?
Why not give this simple recipe a try to see if you like it?
Yield: 1
Serving Size: 1
Ingredients
- 4 oz animal liver
- Pesto sauce(or any sauce of your choice)
- 2 tbsp. Cooking oil (of your choice)
Instructions
- Bring water to a boil in a pot and boil the liver in the pot for 5 minutes.
- Strain the meat and place on cutting board.
- Slice into thin slices(unless you have chicken, then skip this step).
- On medium heat, satay the meat until it is fully brown front and back and season it with salt and pepper to your liking.
- Place cooked meat on a plate and top with the sauce of your choice(chilli, pesto, whatever)
- Taddaa!
Still don’t like it? No worries; Liver is an acquired taste, just like cheese if you’re Chinese and you try it for your first time(oh my goodness; back in 2001 I was all, what is this thing?!) Simply keep your leftovers for an upcoming recipe that you can throw these in and serve your friends…and they won’t even know it’s there…
Keep your eyes peeled for a very special recipe that’ll tell you how to cook them without tasting them at all(if you aren’t a fan!)
a linkup with Jenn, Amanda, Becky, Katie, and Heather.
Have you ever tried liver? What are you thoughts on unconventional parts of meat?
