Why is pork liver bitter? How to choose pork liver

Pork liver refers to the liver of a pig. It is an important organ for storing nutrients and detoxifying in animals. It is rich in nutrients and has the benefits of nourishing blood, improving eyesight, protecting skin, and supplementing nutrition. Nutritionists believe that pork liver is rich in iron and phosphorus, which are indispensable raw materials for hematopoiesis. But sometimes the pork liver we eat is bitter. What's going on? Let's find out!

Contents of this article

1. Why is pig liver bitter?

2. How to choose pork liver

3. Does pork liver need to be blanched?

Why is pork liver bitter?

Reason 1: Maybe it wasn’t cleaned properly

The pork liver must be rinsed under the faucet to remove blood and other debris, then soak the whole piece or cut into small pieces in clean water with white vinegar or light salt water for half an hour. The bitterness will basically be eliminated. Wash it again before putting it in the pot and marinate it with cornstarch and salt.

Reason 2: The food is too old

After stir-frying the pork liver, do not cook it for too long. If it is overcooked, the meat may become bitter and dry. So after stir-frying for about 5 minutes, when you see no blood in the pork liver and the color turns brown, it's done!

How to choose pork liver

1. Appearance: You can buy liver that is dark red and has no spots.

2. Touch. You can buy pig liver that feels elastic, has no lumps or edema, and no white matter.

3. Inner surface. Many people like to buy braised pork liver and cooked pork liver. Regarding the purchase of this kind of pork liver, the surface of this kind of pork liver should be reddish brown, and it is normal if there is no honeycomb on the inner surface.

Do you need to blanch the pork liver?

When stir-frying pork liver, how to keep it tender and smooth? Should I blanch it? My chef friend told me: Actually, it is not necessary to blanch it. If you want the pork liver to be tender and smooth without any fishy smell, you need to spend more time. Cut the pork liver into 3mm slices, add salt and soak it in water for five or six times until there is no blood. This will keep the liver tender and smooth without any fishy smell. Some people blanch it, but he thinks that is disrespectful to the liver.