Recipe by : Ariel Jasa, Mandaluyong City, Philippines
My Liver Steak recipe is made from pork liver and cooked like the Bistek, a beef dish flavored with a soy sauce and calamansi sauce.
I use the pork intead of the beef liver because I like the texture better, but you could do it in beef or chicken liver, whichever you prefer.
Growing up, I would always hear my mom saying that liver is a good source of iron, good for those with anemia.
It is an acquired taste (and texture), not for everyone. My sisters would not eat them unless they come in a can (liver spread).
Liver is one ingredient that has to be cooked quickly, otherwise, it will be rubbery, chewy and tough.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Prick the liver with a fork so it will absorb the marinade flavor better.
2 Prepare the marinade of soy sauce, calamansi, pepper and garlic in a resealable plastic bag and add the liver pieces, refrigerate for at least an hour.
3 Remove the liver from the marinade and set both aside.
4 Using medium high heat, fry the onion rings for about 1 minute to slightly cook then take them out of the pan.
5 Using the same pan, fry the liver for about 2 minutes per side, making sure not to overcrowd so the liver will fry and not steam.
6 Add the marinade liquid with the broth and bring to a boil.
7 Serve on a platter with steamed white rice, topped with the fried onion rings.
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