Pork Liver Steak with Calamansi & Onions
Broad liver slices in a savory calamansi and soy sauce gravy, topped with softened onion rings.
Yield: 3 servings
Time: 15 minutes preparation + 30 minutes soaking; about 15 minutes cooking
Liver portion: 383 g before trimming
Measurements: 1 tablespoon = 15 mL; 1 teaspoon = 5 mL; 1 cup = 240 mL.
Ingredients
- 383 g pork liver
- 240 mL cold fresh milk, or enough to cover in a snug container, for soaking only
- 2 medium onions (about 200 g), cut into 5 mm rings
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon strained calamansi juice, plus 1 teaspoon to finish if desired
- 120 mL water, plus extra as needed
- 1/2 teaspoon ground black pepper
- 1 teaspoon brown sugar, optional
- 2 tablespoons neutral oil, divided
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional
HOW TO CUT THE LIVER
Cut broad, flat slices 5–7 mm thick and approximately 4–6 cm across. Keep the thickness even.
PREPARATION TO MELLOW THE LIVER FLAVOR
Trim tough white membranes and large vessels. Cut as described above. Cover the liver with cold milk in a snug container and refrigerate for 30 minutes. Drain, discard the milk, and pat the liver thoroughly dry with paper towels; no rinsing is needed. This may mellow the natural metallic flavor, but it does not sterilize the liver or make spoiled liver safe. Without milk, use cold water for 20 minutes in the refrigerator, then drain and dry; the flavor-mellowing effect may be less pronounced. Prepare every other ingredient before heating the pan.
Method
1. Mix the soy sauce, 1 tablespoon calamansi juice, water, pepper, and optional sugar in a clean bowl. Keep this sauce separate from the raw liver.
2. Heat 1 tablespoon oil in a wide skillet over medium heat. Cook the onion rings for 4–6 minutes until softened and lightly golden. Transfer to a clean bowl.
3. Add the remaining oil and raise the heat to medium-high. Brown the dry liver in a single layer, working in batches, for approximately 1–2 minutes per side. Transfer to a plate reserved for partially cooked liver; it will finish cooking shortly in the sauce.
4. Reduce the heat to medium. Cook the garlic for 30 seconds. Pour in the prepared sauce, bring to a boil, scrape up the browned bits, and simmer for 2 minutes.
5. Return the liver and its juices immediately. Gently simmer and turn once, until the thickest slices reach at least 71°C internally. Begin checking after 2 minutes; another 2–4 minutes is an estimate, not a doneness test. Insert a thin thermometer probe from the side into the center.
6. For thicker gravy, remove the fully cooked liver to a clean serving plate. Stir the cornstarch mixture into the sauce and simmer for 1 minute. Return the onions, taste, and adjust with water if salty or the reserved calamansi for brightness.
7. Spoon the sauce and onions over the liver. Serve immediately with rice.
Cooking Notes
Do not crowd the skillet or marinate the liver in calamansi overnight. Reduce or thicken the sauce separately once the liver is fully cooked to preserve tenderness.
Browning and finishing must happen in one continuous cooking session. Cooking times are estimates: the internal temperature determines doneness. Stove heat levels are not the food's internal temperature.
Storage
Freeze any portion you will not cook within 1–2 days, preferably before soaking, in a labeled airtight pack. Thaw in the refrigerator. Refrigerate cooked leftovers within 2 hours (1 hour if above 32°C), use within 3–4 days, and reheat to 74°C.
Food Safety Reference
USDA FSIS recommends 160°F (approximately 71°C) for organ meats including liver.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/fresh-pork-farm-table
