How I Make Pork Liver and Onions; Cheap Food

Donald Pennington By Donald Pennington, 20th Sep 2014 | Follow this author | RSS Feed
Posted in Wikinut>Family>Daily Life

Are you a pork liver and onions eater? While some folks just give liver the upturned nose – including the cat – done correctly, liver can be good. And believe it or not, I'm pretty good in a kitchen. I just let Janet do most of the cooking since she's better. I know what side my bread is buttered on.

Are you hungry enough to eat a pork liver?

Are you a pork liver and onions eater? While some folks just give liver the upturned nose – including the cat – done correctly, liver can be good. And believe it or not, I'm pretty good in a kitchen. I just let Janet do most of the cooking since she's better. I know what side my bread is buttered on.

Anyway, tonight I'm working with the pork liver given to me from the butchering of a hog: (And I really hope you hear about that journey too one day.).

I don't, normally

I don't usually eat store-bought liver since I don't know what the animal consumed in its life-time and liver is one a body's filters. But knowing this pig ate nothing other than corn and grain and excess bread from the family that raised it, I feel safe this isn't loaded down with hormones and anti-biotics and such.

What you'll need

Anyway, on to the recipe. If you're going to have to resort to eating something as cheap as pork liver, it might as well be freaking delicious, right?

What you'll need to make some pretty decent-tasting pork liver and onions:
(This is for 2 lbs of liver. Adjust the recipe to suit however much you're working with.)

Pork liver
Brown gravy mix
1 can of cheap beer
1 large, strong, yellow onion
1 large red, bell pepper (or whatever color you want to use)
2 large, fresh jalapeno peppers
1 or 2 potatoes, depending on their size
a crock-pot/slow-cooker

What you'll do in making a nice pork liver

First, in my crock-pot I put 1 cup of brown gravy. This might sound weird but for pork liver, I make my brown gravy with cheap beer. Cheap beer usually has a wonderful effect on pork anyway. But since this is liver, I want to over-ride the “dry” taste (that's what I call it anyway) usually associated with liver.

Next, I place the liver in the brown beer gravy. Don't laugh. It's good.

Then I chop up my onions and peppers and place them on top.

And finally, I clean, peel and chop up my potatoes and put them in last. I don't know why I put them in last. I just always have. Someday, I might just have to do it differently.

Season it to taste. Turn your crock-pot on high and cook for three to four hours.

Extra notes

The peppers and the onions do a good job of adjusting the liver taste but the magic is in the beer. Those of you concerned about alcohol need not worry since the alcohol cooks out and all you're left with is a very pleasant flavor that makes any kind of pork better.

So, if you ever find yourself needing to resort to the one food item cheaper than neck bones, try this approach to cooking your pork liver.

*One final tip: I'm sure many of you know this already but just in case – when working with any kind of raw meat, wash your hands frequently and wear cooking gloves if you have them. Sanitize all surfaces touched by raw meat with bleach as soon as possible.

Tags

Cheap Food, Easy Dinner, Fresh Food, Liver, Netritious Recipes, Pork, Quick Meal, Recipes

Meet the author

author avatar Donald Pennington
Donald contributes to a variety of sites, networks, blogs, and other publications. He sometimes writes in the dark, but longs for the light.

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