|
|
| back to Glossary Index |
 |
|
|
|
|
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and appears moist but not slimy.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 oz |
|
|
|
| Calories 145 |
|
| Protein 19g |
|
| Total Fat 7g |
|
| Total Carbohydrates 0g |
|
| Sugars 8g |
|
| Potassium 310mg |
|
| Sodium 358mg |
|
| Cholesterol 49mg |
|
|
|
|
|
|
|
|
|
| Calories 171 |
|
| Protein 19g |
|
| Total Fat 10g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 47mg |
|
| Sodium 1050mg |
|
| Cholesterol 89mg |
|
|
|
|
|
|
| Serving Size 1 oz |
|
|
|
| Calories 167 |
|
| Protein 18g |
|
| Total Fat 9g |
|
| Total Carbohydrates 0g |
|
| Sugars 0g |
|
| Potassium 307mg |
|
| Sodium 378mg |
|
| Cholesterol 52mg |
|
|
|
|
|
|
|
|
Liver, Pork term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
|
|
|
|
|
|
|
| Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often. It is usually pan-fried with onions and has ... |
|
|
|
|
|
|
|
| The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates. They are available in flavors such as ... |
|
|
|
|
|
|
|
| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
|
|
|
|
|
|
|
| A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
|
|
|
|
|
|
|
| Pork Recipes |
|
|
|
|
|
|
|
|
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
|
|
|
|
|
|
|
|
Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
|
|
|
|
|
|
|
|
Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| A delicious pork chop that is cooked and ready to serve in a few minutes. |
|
|
 |
|
|
|
| A colorful and tasty combination. Add a wedge of cornbread for a satisfying supper. |
|
|
 |
|
|
|
| A new take on the perennial favorite, pork and beans - only this version is savory rather than the more familiar, molasses-sweetened style. The meat can be from any cut, and could even be trimmings from a loin or roast. Can be multiplied as needed. |
|
|
 |
|
|
|
| A delicious way to have pork and veggetables either as an appetizer or an entrée. |
|
|
 |
|
|
|
| This is the classic way to prepare liver. Some cooks think soaking in milk or wine mellows the flavor of the liver, but you can skip this step if you wish. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
