Liver Steak

Liver Steak is a Filipino dish which consists of pan fried liver served in a soy sauce and lemon gravy a very close cousin to a dish called Bistek Tagalog which uses beef instead.


Now you might ask why use liver when you can use beef instead, you might be thinking that there are a lot of better meats to use in this dish. Well in Philippines it is believed that pork, chicken or beef liver is healthy for you and it contains a lot of iron, that’s why liver is a common ingredient used in a lot of home-made baby food, it’s one of the many ways moms give their child a really good iron intake. That assumption is true just Google it and you will find out that liver from different food animals are very rich in it but it gives a lot more like Vitamin A which helps children prevent asthma, prevents kidney stones, and regulates blood sugar and fats. For adults it aids in fertility, it can even enhance the appearance of your hair and skin. It is also rich in carnitine which can raise your energy levels, prevents muscle cramps and fatigue. There are also mental benefits in consuming liver as it contains high levels of docosahexaenoic acid, or DHA which boosts a person’s visual acuity, learning ability and the general higher brain functions associated with intelligence. This is just a list of the most important benefits you can get from a liver, there are heaps more.

If you haven’t tried liver yet and curious about its taste, fresh liver meat especially from pork is slightly sweet what why it forms burn marks easily when cooked, it is not as solid as a meat and had that soft grainy texture. A great and healthy meal that you should try.

Liver Steak
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 700g Pork or Beef Liver, sliced thinly
  • 2 large white onions, sliced to form onion rings
  • 3 large lemons
  • 1 cup soy sauce
  • 1 tbsp cornstarch
  • 1 cup beef stock
  • freshly ground black pepper
  • salt
  • oil
Instructions
  1. Marinate pork liver in ½ cup soy sauce, lemon juice from 2 lemons, pepper and salt. Marinate for 3 hours.
  2. Drain liver in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained. Pat with paper tower if desired.
  3. In a pan, heat oil and pan fry marinated pork liver for 3 minutes on each side or until cooked.
  4. Remove liver from pan then set aside, now using the same pan sauté onions do not overcook.
  5. Mix cornstarch in water, beef stock and ½ cup soy sauce then pour in the pan, bring to a boil.
  6. Once the sauce boils, squeeze 1 large lemon juice, season with salt and freshly ground pepper then turn off the heat. Set aside.
  7. On a plate arrange liver then pour the sauce on top

 


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7 Responses

  1. rey & lyn says:

    My wife will cretainly love this. Thanks for the recipe!

  2. Mary Frances says:

    I had no idea liver had so many health benefits!

  3. I used to eat liver when I lived in Brazil. My Mom makes a great one with onions. This looks wonderful, Raymund!

  4. Just had it for dinner and it was wonderful! Thanks for sharing this. In Serbia we usually eat pork liver with onions, everything fried on lard.

  5. Danny Rose says:

    Looks great. Errm, does the stock go in at step 5?

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