Recipes with pork liver
9 recipes
Leveropostej
Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.
Dinuguan (Blood Stew)
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
Haggis (Scotch-Canadian)
Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.
Crusty Scrapple
Crusty Pennsylvania Dutch scrapple from scratch: pork ribs and liver simmered with sage, thyme, and cayenne, then bound with coarse cornmeal, set in pans, sliced and pan-fried for breakfast.
Peppered Farmhouse Pate
Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.
Nuoc Leo (Peanut Sauce)
Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.
Boudin (Festival)
Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.
Boudin
Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.
Country Pate' with Pistachios
A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.
Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.
Crusty Pennsylvania Dutch scrapple from scratch: pork ribs and liver simmered with sage, thyme, and cayenne, then bound with coarse cornmeal, set in pans, sliced and pan-fried for breakfast.
Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.
Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.
Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.
Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.
A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.
