Meat

Pork Liver

Raw pig liver, an offal ingredient; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 豬肝
English: Pork Liver
Bahasa Indonesia: Hati babi
Tagalog: Atay ng baboy

What is it?

Pork Liver is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

dark reddish-brown colour; smooth surface with lobed outline; Pork Liver label confirms the animal source.

dark reddish-brown colour
smooth surface with lobed outline
Pork Liver label confirms the animal source

Common confusion

Pork liver is a lobed organ, not minced pork; colour alone does not prove freshness or species.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw pig liver. Slice it thinner than 1 cm, keep the heat source on, and boil or stir-fry for at least 3–5 minutes depending on thickness. Wash hands and clean work surfaces afterwards.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Pork liver is a lobed organ, not minced pork; colour alone does not prove freshness or species.

What Ma’am or Sir may say

買豬肝，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Pork Liver, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要豬肝，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24