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Old 07-07-2022, 07:40 PM
 
8,122 posts, read 3,373,509 times
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Quote:
Originally Posted by Parnassia View Post
Define "better"...
better=more nutritious?
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Old 07-07-2022, 08:45 PM
 
Location: Phoenix, AZ > Raleigh, NC
18,512 posts, read 24,843,814 times
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Pork liver will be found in virtually all Asian grocers. As well as other pork products unfamiliar to American pallets like pork ears, intestines, uterus, stomach, etc. Pork blood is the one that stumps me:. How do they make it firm like jello? (rhetorical question. No answer required.)

I eat beef liver - as long as it's barely medium rare. The second it goes grey, it's dog food. I'm hesitant try try pork liver because I don't want it (over)cooked to grey shoe leather. (Yes, we like our pork pink, not white, and certainly not grey.)
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Old 07-07-2022, 08:49 PM
 
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Pork or chicken liver, hands down. Beef has that sticky lard to it... chicken liver has a bit more of bitter taste but is very soft and just needs to be cooked right.
BUT! Beef heart tastes great!!!!! Wife made stew out of it, was delicious.
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Old 07-07-2022, 08:52 PM
 
17,449 posts, read 23,579,261 times
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Quote:
Originally Posted by Jkgourmet View Post
Pork liver will be found in virtually all Asian grocers. As well as other pork products unfamiliar to American pallets like pork ears, intestines, uterus, stomach, etc. Pork blood is the one that stumps me:. How do they make it firm like jello? (rhetorical question. No answer required.)

I eat beef liver - as long as it's barely medium rare. The second it goes grey, it's dog food. I'm hesitant try try pork liver because I don't want it (over)cooked to grey shoe leather. (Yes, we like our pork pink, not white, and certainly not grey.)

Say what? I ate pork liver through my entire life, had it cooked by others, cooked it myself - well, fried with oil and onions - MANY times, never managed to get it to "grey shoe leather". If overcooked, it simply falls apart into like porridge granules.
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Old 07-07-2022, 10:21 PM
 
15,860 posts, read 27,900,074 times
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I saw pork liver in the Asian market where I was shopping today. It was right next to the pork hearts and the pork kidneys. It is amazing what you can find when you shop at supermarkets where they work from carcasses as opposed to primals.

I have never eaten pork liver directly as a entree as I have both beef and chicken livers on many occasions. However, I have eaten pork liver as liverwurst, as braunschweiger, as pate in banh mi sandwiches, and in some of the cajun boudin sausage that I have had over the years.
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Old 07-08-2022, 09:43 AM
 
Location: Somewhere in America
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None of the above. Not interested in eating organs particularly one which filters toxins from the blood stream.
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Old 07-08-2022, 10:00 AM
 
Location: Islip,NY
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Some of the Hispanic markets near me carry pork liver. I bought it and made for my husband and he said he preferred beef liver. I have also seen beef kidney as well and I have made that for him but he did not care for it.
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Old 07-08-2022, 02:09 PM
 
Location: Southern MN
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This thread is a puzzlement to me. Never realized so many think pork liver is exotic. That's all we ever ate when
I was growing up and what I make when we want liver.

My mother taught me to dip it raw in boiling water before frying it to help remove the blood. It produces a milder version.
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Old 07-08-2022, 03:11 PM
 
Location: North Idaho
30,168 posts, read 41,230,033 times
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They are both dog food as far as I am concerned, but if you actually like liver, there is no reason to not like pork liver. Beef liver, chicken liver, turkey liver, people who like liver seem to like all of them, so it shouldn't be any different about pork liver. it's liver and it is going to taste like liver.
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Old 07-08-2022, 03:20 PM
 
8,122 posts, read 3,373,509 times
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Quote:
Originally Posted by Jkgourmet View Post
Pork liver will be found in virtually all Asian grocers. As well as other pork products unfamiliar to American pallets like pork ears, intestines, uterus, stomach, etc. Pork blood is the one that stumps me:. How do they make it firm like jello? (rhetorical question. No answer required.)

I eat beef liver - as long as it's barely medium rare. The second it goes grey, it's dog food. I'm hesitant try try pork liver because I don't want it (over)cooked to grey shoe leather. (Yes, we like our pork pink, not white, and certainly not grey.)
I have never seen pork uterus in Asian supermarket,how does it look like?
Pig blood just coagulate that way,it is mother nature,there is a soup dish of cutting them in cube and cutting tofu in cube and make soup with them a play of colors!
Either the Polish or Czech also have a dish using pig blood,cant recall how it is prepared?
what about blood sausage?
Masai drinks the blood of their cattle,thats protein.
The Chinese will either stir fry pork liver with scallions/onion ,so they are tender,but they also make soup ,with potato,tomatos,and it is like a piece of shoe rubber?/slice it and dip it in soy sauce.
well cooked pig liver does no turn grey,it turns dark red,and dry.

Last edited by mojo101; 07-08-2022 at 03:30 PM..
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