Anyone ever eat it it? I am not really a liver guy (except for chicken livers). I saved the one out of my hog because it looked really good and had no spots on it at all like hog livers usually do
Not sure really why I saved it. I may use it for catfish bait if nothing else, or a treat for my dogs
Al,
hog livers are freaking good in a stew called "gandinga". We use to eat it all the time when I lived in Puerto Rico. Since I moved to FL, I only eat it occasionally, as my mother-in-law makes some every time I manage to kill one (which is not that often :no ) or when we find hog livers and hearts at the latin stores.
Ingredients
3 lbs. gandinga (The pork’s heart, kidneys, and livers)
4 tsp. salt
2 small bay leaves
3 tbsp. achiote (orange tinted oil)
1/4 tsp. black pepper (in powder)
4 culantro leaves
1/2 cup sofrito
10-12 stems cilantro (with leaves)
1/4 tsp. oregano (in powder)
2 garlic cloves
1/2 tsp. sugar
2 tbsp. Manzanilla olives
3/4 cup tomato sauce
2 tsp. capers (alcaparras)
3 cups boiling water
3 large potatoes
Directions
Rinse the gandinga very well and remove the yucky chunks and the skins. From the kidneys, remove the outside membrane and cut the kidneys lengthwise to remove all the fat and the white veins. Cut them into 1 1/2"-2” pieces.
Place the hearts and livers in one pot with water to cover and boil them for about 3-4 minutes. Do the same with the kidneys. After 3-4 minutes drain them, and repeat procedure, using clean fresh water.
After draining them again, chop all the pieces into 1/2-inch pieces and season them with salt. Set this aside for now.
In a big caldero heat the Achiote, on medium heat. Add all the spices, the crushed garlic, (good for your nails) the chopped cilantro, the chopped capers, the tomato sauce, and the olives
(and some for me). Cook between 3 to 4 minutes on medium heat.
Add about 1/3 cup of boiling water, plus the gandinga and cook for about 5 minutes but stir constantly.
Turn up the heat high and pour in the rest of the boiling water plus the sugar.
When it starts to boil, turn the heat down to medium, and cook for about 40-45 minutes.
Now add the potatoes and cook until the gandinga is tender and the sauce is thickened. This should take about 35 to 45 minutes.
Tips
Serve the gandinga with boiled green bananas and aguacate.
This can be made with beef liver also.
Yes,they are delicious. Never ate one from a wild hog,but they should be fine. I have a taste for livers,chicken,beef,turkey,deer. Love liverwurst.
I don't eat liver, but are you going to eat that hog heart? I noticed you took a picture of it and it had ice on it. I'm assuming you saved it for more than a picture. Do they taste any different than say chicken hearts?
Hmmm, not a liver fan. I've never eaten hog liver or any other organ meats from a hog. I have however eaten goat kidneys and I don't recommend it. I'd use that liver on a bush hook or traut line and bring home some good fat cats. :>) Now there's a good meal. Actually, you could turn it into several catfish meals as I think an average sized liver would bait a LOT of hooks.
Just my opinion :shifty
