My mom often cooked liver when I was a child, so I grew up eating liver pork steak. Liver is a good source of iron and since I was anemic, my mom insisted I eat liver. The first time I eat liver pork steak, I love it immediately. In my opinion, mom cooks the best liver steak. I have tried different liver steaks but nothing compares to my mom’s recipe. In this article, I am sharing my mom’s liver steak so you can judge for yourself.
If you are anemic, cooking liver is a good idea especially if you hate other iron rich vegetables such as malunggay and ampalaya. I can tolerate malunggay but not ampalaya because of its bitter taste. I don’t care how they cook ampalaya, I just don’t eat it. So, liver is the best food for anemic like me who don’t eat iron rich veggies.
Mom’s pork liver steak are similar to beef steak in taste. If you have eaten bistek before then you have an idea on the taste. Here’s my pork liver steak recipe that you can do at home, enjoy cooking!
Liver Steak Recipe
- ½ kl pork liver
- 1 medium sized onion, sliced into rings
- 1 tablespoon soy sauce (toyo)
- 4 pcs Calamansi
On a wok or skillet, add butter. Fry the liver for at least 8 minutes or until it change color.
That’s it! See how easy it is to cook pork liver steak. You can prepare this dish in 10 minutes. By the way, I prefer my liver not bloody so I cooked the meat well done. If you want to retain the liver’s juices then better cooked it rare or medium rare. Overcooking the liver makes them dry and a bit tough to eat. In other words, the cooking time depends on how you want the meat to be, well done or medium rare.
Furthermore, it is also best to cook fresh liver, they taste even better. lastly, if you don’t want butter then use regular oil, I just prefer butter to make the dish tastier.