Pork liver contains a variety of nutrients. It is rich in vitamin A and trace elements such as iron, zinc, and copper, and it is also tender and delicious. However, the pork liver must be detoxified before consumption.
The liver is the largest detoxification organ in the pig's body, acting as a transfer station for toxins. Various toxic metabolic products and certain harmful substances mixed into the feed, such as pesticides, will accumulate in the liver. The liver then detoxifies and excretes them, or chemically processes them for transport to the kidneys to be expelled through urine. The liver can also become inflamed and may even develop liver cancer. Additionally, it may be afflicted with diseases such as liver parasites.
If the various toxic substances in the liver are not completely eliminated, or if its detoxification function is impaired, these toxins will remain in the liver's blood. This can induce cancer, leukemia, and other diseases.
Since the toxic blood in the pork liver is dispersed in tens of thousands of hepatic sinusoids, it is necessary to rinse the pork liver under a tap after purchase, then soak it in a basin of water for 1-2 hours to eliminate residual blood. Note that the water must completely submerge the pork liver. If the pork liver is to be cooked urgently, it can be cut into 4-6 pieces depending on its size. Gently wash the pieces in a basin, then place them in a colander and rinse thoroughly under running water.
Furthermore, when stir-frying pork liver, do not overcook it in pursuit of tenderness, as this will not effectively remove toxins nor kill bacteria and parasite eggs.