pork liver- one of the relatively inexpensive and quite tasty meat products that can not only diversify the home menu, but also brighten up any holiday table. It can be fried, baked, made into pancakes, sauces, cakes and more. In addition, pig liver is a valuable source of proteins, many vitamins and microelements, among which iron occupies a special place, since its deficiency in the human body can cause a serious disease - anemia. It should also be noted that it is quite simple to prepare, you just need to know some secrets.

• Give preference to a fresh product, not a frozen one.

When buying, focus on the condition of the surface of the liver - it should be clean, smooth, without dirt, damage and quickly restore its shape when pressed.

• Before cooking, you need to cut out large veins, since it is their presence in the dish that can be the result of bitterness.
• To easily remove the film, rinse the offal under running water and pour boiling water for 20 seconds.
• The liver will turn out soft and tender if it is cut in advance and soaked in milk, preferably cold, for 45 minutes or cool water for 1.5 hours. Housewives also recommend sprinkling pieces of soda, leave for an hour and rinse well.
• To cook a whole pork liver, it must first be cleaned and soaked. Then place in boiling water and cook for about 40 minutes.
• Salt the fried dish only after cooking, so you keep it juicy.

Frequently Asked Questions

How to cook pork liver for a child and how much should it be cooked?

Soak the product for 3 hours in milk or cool water. Fluid is recommended to be changed every hour. Remove the film and veins from the liver. Dip the liver in boiling water.
Pork liver for a child should be boiled for 50 minutes.

How to cook pork liver and lungs?

Lungs are low-calorie, easily absorbed by the body. They are prepared separately from the liver. First they need to be boiled. During the cooking process, they float to the surface, so they put a load on top.

How to cook pork liver and kidneys?

The kidneys have a specific taste, which intensifies depending on the age of the animal. It is recommended to buy kidneys from young animals. They are more delicate in taste and contain less harmful substances. There is a layer of fat on the surface of the kidneys, which must be removed before cooking. Before frying, it is better to cut them into thick slices or cut them into two parts so that they do not dry out and become hard, remove the tubes and films inside, and then either soak them, or pour boiling water over them, or marinate them in milk along with the liver.

How to cook pork liver and heart?

The heart is made up of muscles with thin fibers. In the thickest part, the heart is wrapped in fat. Both the fat and the stiff tubes are usually removed before the heart is sent for sale. When buying, pay attention that there are no blood clots in the heart chambers. The pork heart is small, so it can be cooked whole. It is quite firm, but not coarse, and tastes like regular meat. It is most often boiled or fried.
First, it is poured with salted water, brought to a boil and the liquid is drained. Then again fill with water and cook until tender. It should be soft. The sauce for this dish is prepared with cream or milk.

Liver stew with vegetables

Prepare these ingredients:

• Pork liver 600 g
• Tomato 1 pc.
• Greens as desired
• Onion 1 or 2 pcs.
• Garlic 5 cloves
• Salt to taste
• Spices to taste
• Sunflower oil for frying
• Carrot 1 pc.

• Cut the liver into pieces and fill with milk.
• Wash and clean vegetables. We cut the onions into half rings or rings, the tomato - into small pieces, the garlic - also into pieces, we rub the carrots on a coarse grater or cut into circles.
• Pour into the pan a small amount of oil and heat up. First, spread the garlic for 2 minutes, and then add the onion, without closing the lid.
• As soon as the garlic and onions become golden, spread the carrots, not forgetting to mix.
• Then spread the tomatoes, add salt and spices (whatever you like). Close the lid and leave to simmer for 5-6 minutes, stirring occasionally.
• In another pan, lay out the liver, previously dried from milk on a paper towel. Fry over high heat for a maximum of 5 minutes, not forgetting to turn each piece.
• Add our vegetables, stir and let stew for another 5 minutes.
• Sprinkle the finished dish with chopped herbs.

With sour cream

Ingredients:

• Carrot 1 pc.
• Onion 1 pc.
• Sour cream 4 tbsp
• Salt to taste
• Water 1-2 tbsp.
• Pork liver 500 g
• Vegetable oil for frying

• The liver is cut into pieces, laid out in a deep bowl and poured with milk. We give time for the bitterness to come out.
• We prepare vegetables: we clean the carrots and rub them on a coarse grater, cut the onion into half rings (it is possible into rings).
• We put a frying pan (preferably deep) on a large fire so that it glows, anointing it with oil in advance.
• Lay out the onion rings and carrots. We bring to half readiness.
• Next, add the liver and fry for about 4-5 minutes, until it changes color. Then add sour cream and pour boiled water slightly above all content.
• Close the lid, set the fire to a minimum and simmer for about 20 minutes.
• Salt and bring to readiness.

How to cook pork liver with cream?

The preparation is very simple:
1) Cut the pork liver into pieces. Let fry for 10-15 minutes. The liver cooks very quickly. And if you overcook it, it will become like rubber.
2) Fry onions and carrots and add to the liver.
3) Add cream. Salt, pepper.
4) Bring to a boil and turn off. Let stand a little.
All is ready!

How to cook pork liver in mayonnaise?

The recipe is the same as in the case of sour cream.

With onion

You will need:

• Pork liver 500 g
• Olive oil for frying
• Onion 2 pcs.
• Salt to taste
• Black ground pepper taste
• White wine ¼ glass

• Cut the liver and soak.
• We cut the onions into half rings and pour them into a preheated frying pan, anointed olive oil. Sprinkle the onion with salt and pepper and set over low heat.
• Pour the dried liver into the half-finished onion and simmer until half cooked, stirring from time to time.
• As soon as there is little liquid in the pan, pour the wine and wait until it evaporates. We bring the dish to readiness.

in tomato sauce

Ingredients:

• Pork liver 800 g
• Onion 2-3 pcs.
• Starch 0.5 tsp
• Water 1 glass
• Flour 2-3 tbsp.
• Sour cream 1 tbsp
• Greens to taste
• Tomato paste 2 tbsp
• Ground pepper to taste
• Vegetable oil for frying
• Salt to taste

• We wash and cut the liver. Then sprinkle each part with flour.
• Heat a frying pan with oil and lay out the liver.
• Fry over high heat for a maximum of 12-13 minutes, turning over.
• We put the well-fried pieces in a deep dish (preferably not enameled).
• After adding 0.5 cups of water, place the container on a strong fire and wait until it boils. Next, reduce the heat to a minimum and simmer the dish for 6-7 minutes.
• Cut the onion (rings or half rings). We pour out on hot pan with oil and fry until done. We will not add it to the container for the liver. This onion will be an addition to the main dish.
• We're preparing the sauce. Pour starch into a deep bowl and pour 0.5 cups of water. Mix thoroughly. Then we give sour cream and tomato paste. Mix again.

• Pour the sauce over the liver, sprinkle with salt and pepper.
• Leave for a maximum of 5 minutes on low heat so that the contents are well saturated.
• Serve with sauce and a handful of fried onion half rings.

Slovenian baked

The recipe is very soft and tasty liver with a minimum of products and hassle.

• We wash well whole piece, we clean it from the film and ducts.
• Cut into slices, salt, pepper.
• Place the lemon wedges and parsley sprigs in a baking dish. Lay the liver pieces on top and cover them with lemon and parsley.
• Add 100 g of water and put in an oven heated to 220 degrees.
• After 20 minutes, reduce the fire to 180 degrees and keep in the oven for another half hour.
• We check readiness. To do this, make a puncture in a piece - a colorless liquid should flow out of it.
• Cut into portions and serve.

Chops

Try to cook pork liver in this way.

• Liver 0.5 kg
• Garlic 3 tooth
• Vegetable oil or lard for frying
• Salt, pepper to taste
• Greens as desired

• Place the washed and cleaned piece of liver in the freezer for half an hour so that it becomes denser and cuts better.
• Cut into portions about 1.5 cm thick.
• Beat lightly, sprinkle with pepper and chopped garlic.
• Fry on both sides for a minute each.
• Put on a plate, salt and garnish with herbs.

Lush cutlets

They turn out so tasty that they are eaten even by those who do not like liver dishes.

• Liver 450 g
• Bow 1-2 goal.
• Garlic 3 tooth
• Manka 6-7 st. l.
• Breadcrumbs of necessity
• Soda on the tip of a knife
• Salt, pepper to taste
• Vegetable oil for frying

• Rinse, dry and cut the liver.
• Meanwhile, fry the diced onion until golden brown.
• Make minced meat from these products.
• Add garlic, semolina, soda and spices here. Stir and leave for 20 minutes.
• Using a spoon, shape the patties, roll them in breadcrumbs and fry over medium heat until golden brown.
• Serve with any side dish.

Instead of semolina, you can give a glass of oatmeal crushed in a meat grinder.

Fritters

Eaten faster than cooked - be sure to try this recipe.

• Liver 300 g
• Bow 1 goal.
• Egg 1 pc.
• Flour 2 tbsp. l.
• Salt, pepper to taste
• Vegetable oil for frying

• The liver and onions need to be ground in a meat grinder.
• Then add the rest of the ingredients, mix and leave for a few minutes.
• Spoon the fritters into the hot skillet and fry until golden brown on both sides.

Cake

This dish will decorate any holiday table, and making it is not at all difficult.

• Liver 0.6 kg
• Eggs 3 pcs.
• Flour 3 tbsp. l.
• Milk 0.5 tbsp.
• Onion 2 heads
• Carrot 3 pcs.
• Garlic a few cloves
• Mayonnaise 1 pack.
• Salt, pepper to taste
• Mushrooms on request

• Scroll the liver with onions through a meat grinder. Add flour, eggs and spices. Mix.
• Pour in the milk and stir again.
• Pour the mass into a pan in a not very thick layer and fry on both sides until cooked. This is how we prepare each pancake.
• Each layer is smeared with garlic mayonnaise sauce. On top we lay out the filling of fried onions and carrots (you can also add mushrooms here).
• Cover the top ball with sauce and put in the refrigerator overnight to soak.
• You can decorate grated eggs, tomatoes and herbs, or once again generously anoint with sauce.

Liver paste

An excellent spread for sandwiches, filling for pancakes and pies, a great option for stuffing eggs. And from such a pate you can make a roll with butter.

The liver is a product rich in protein and vitamins.

At proper cooking pork liver turns out to be very tasty, and together with vegetables, tender and hearty meal.

Moreover, the preparation does not require large time or material costs.

One of the options cooking- frying.

Basic principles of cooking fried pork liver with onions and carrots

It is necessary to choose a fresh liver.

Before cutting, it is advisable to freeze the product a little, you will get neat pieces.

Films and bile ducts will add unnecessary rigidity to the dish, so they must be carefully removed.

They fry the liver on pork fat, lard, various types vegetable oils.

Good seasonings for this product are black and allspice, Bay leaf, suneli hops, garlic.

In combination with sour cream, milk, cream, the liver turns out to be especially tender.

When cooking it with onions, carrots, you need to take a lot of vegetables, especially onions.

Simple and fast: pork liver fried with onions

Basic Recipe fried pork liver With onions. Requires a minimum of products, and provides maximum benefits and taste. The main condition is a high-quality liver and its proper preparation.

Ingredients

Half a kilo of pork liver

Two or three large onions - depends on desire

Salt, ground black pepper

Refined or pork oil melted fat for frying - 2 tablespoons.

Cooking method

Pork liver is best taken chilled, but not frozen. Cut it into small pieces.

Melt fat or butter in a frying pan, heat it up harder and put the liver.

Stir fry. Meanwhile, peel and chop the onion.

After ten minutes of frying, add onion to the pan and salt the dish.

Stir, hold until the onion begins to blush. Pepper and cover with a lid for a couple more minutes. Turn off the fire.

Such a liver is good with any side dish, as well as just with fresh vegetables.

This is a classic: a recipe for fried pork liver with onions and sour cream

Just fried liver with onions - the dish is somewhat dry. Especially if used with mashed potatoes, buckwheat, where some kind of sauce is desirable, and not just fried pieces. Sour cream can act as a sauce. Interacting with onions and flour, it gives the desired consistency, and also emphasizes palatability main components.

Ingredients

400 g pork liver

200 g onion

A couple of spoonfuls of flour

Packing sour cream in 500 ml - you can take less, but the more sour cream, the tastier the sauce.

Bay leaf

Ground black pepper or other spices as desired

A little oil or fat for frying.

Cooking method

Remove veins, films from the liver, cut to your taste - cubes or thin long slices.

Heat up a frying pan with oil, fat and send the liver there.

Stir so that all the pieces are in oil.

Peel the onion and chop as small as possible.

Immediately add the onion to the liver, salt a little and fry over a good fire.

After ten minutes of constant stirring, when a blush appears, put a bay leaf and sprinkle with pepper.

Mix again, put sour cream, cover the container, reduce the heat.

Five minutes is enough for sour cream to form delicious sauce to fried liver with onion.

Remove the laurel, turn off the stove, let stand for a couple of minutes and serve.

Such a dish can be consumed without a side dish - with fresh soft white bread.

Double tenderness: how to fry pork liver with onions and carrots to make it soft, not greasy and very beautiful

This dish is useful both for every day and for the festive table. If filed big dish fragrant liver with tender sautéed vegetables and herbs as a main course or cold appetizer guests will be pleasantly surprised. And thanks to the combination of fried liver, onions and carrots, the recipe gets additional flavor nuances. To make it tasty and tender, you need to follow some cooking rules.

Ingredients

600 g pork liver

400 g onion or more

2 large carrots

A glass of milk

Bread flour

A little vegetable oil

1/2 teaspoon seasoning A mixture of peppers or freshly ground black pepper

Salt to taste.

Cooking method

Remove films, veins from the liver, rinse.

Cut the liver into plastics, if they are very large - cut into pieces. You should get flat pieces less than a centimeter thick and one or two matchboxes in area.

Lightly beat off the pieces, covering them with polyethylene so that there is no splashing.

Place the liver in a container with milk and leave for an hour. This will add tenderness to the dish.

Drain the milk, let the liver drain well, dry with a napkin.

Sprinkle with salt, half a serving of pepper and mix.

Pour flour into a plate. Warm up the oil.

Take pieces of liver, roll in flour and put in a hot pan. Fry on both sides until browned.

When piercing the liver, the finished liver should not release red juice. If this happens, you need to fry it. In order not to burn, regulate the fire.

When all the pieces are fried and laid out on a platter, it's time for vegetables.

Finely chop the peeled onion and send to the pan.

While it is fried, peel and chop the carrots. You can circles, bars, you can curly cutting.

When the onion becomes soft and transparent, it's time for carrots. Throw it into the pan, add a little salt and pour the rest of the pepper. Stir, let the main moisture evaporate and cover with a lid.

Hold for 5-10 minutes, stirring occasionally. The onion should become ruddy, but not fried, and the carrots should be soft.

Spread the vegetables evenly over the liver, making sure that each piece has a serving of onions and carrots.

For a hot meal suitable side dish from potatoes, rice, and when cold, it can be supplemented with a sauce such as mayonnaise or sour cream and used for a sandwich.

Unusually and unusually tasty - fried liver with mushrooms, onions and pumpkin

An unusual set of products gives quite a pleasant result: pork liver with onions goes well with mushrooms and even pumpkin. The main thing is to properly prepare all the ingredients of this dish so that they are neither too dry nor greasy.

Ingredients

400 g pork liver

200 g of mushrooms - fresh or frozen mushrooms are perfect, you can use champignons

200 g pumpkin

1 medium onion

Half a glass of cream

A little sunflower oil for frying

Salt, ground black pepper.

Cooking method

We start cooking with onions. Peel, cut into medium cubes and send to a frying pan with oil.

When the onion begins to turn from transparent to golden, add mushrooms to it. If they are large, pre-cut. Small mushrooms will go whole.

After 10 minutes, put the diced pumpkin pulp and continue to fry for another 10 minutes.

Remove vegetables from skillet. In the same oil, quickly fry the liver cut into pieces until golden brown, adding a little salt.

Put vegetables to the liver, add right amount salt, pepper, pour in the cream, heat for a couple of minutes until boiling.

Serve with a side dish or on its own with chopped parsley, dill.

Pork liver roast with vegetables

onions, carrots, sweet pepper- great neighbors fried liver. A dish with vegetables comes out light and pleasant. The satiety of the main product - pork liver - with onions, carrots and peppers is complemented by bright taste sensations. Can be used without garnish. This dish goes well cold as well.

Ingredients

200 g pork liver

2-3 bulbs

Pair bell peppers

large carrot

Mixture of ground peppers

Tablespoon of starch

Refined oil for frying.

Cooking method

Wash the liver, clean from films, ducts, cut into large, but not thick.

Mix the starch with the egg, salt, pepper, put the liver in this mass and leave for an hour. In case of force majeure - at least for half an hour.

At this time, you can cook vegetables. Peel onions and sweet peppers, chop into rings. Peeled carrots cut into thin sticks.

Fry in oil over high heat. It is necessary that the vegetables are ruddy, but not overcooked.

We remove the vegetables and put the liver in the pan. We spread one piece in a kind of batter from eggs and starch. You need to fry quickly, be sure to check the readiness.

great way serving: use a special mold to make a disk of rice or mashed potatoes. Put the fried liver on top, on it the vegetable component.

Dish based on Jiz-byz - fried pork liver with onions, potatoes and a heart

Jiz-byz - Azerbaijani dish, for which lamb liver and vegetables are used. Lamb is not to everyone's taste, and it is not always possible to find the insides of a lamb, even if desired. Therefore, the Russified version of this dish is a set of pork hearts, liver, fried with onions and potatoes.

Ingredients

600 g pork liver and heart equal proportion

Two tablespoons pork fat

butter spoon

2 medium onions

3-4 potatoes

Seasoning Khmeli-suneli

Cooking method

In order not to be distracted from the frying process, it is better to prepare the components in advance. To do this, clean the vegetables. Cut the potatoes into cubes, chop the onion coarsely, but thinly.

Cut the washed offal into cubes, like potatoes.

You will need a large deep frying pan.

Oil and pork lard warm up and send the heart there first. Fry for five minutes or more over high heat.

Add liver pieces to the heart. Also quickly fry, stirring constantly.

The next turn is potatoes. It must not only be fried for about five minutes, but also covered with a lid and held over medium heat along with offal.

After 5 minutes, open the pan, put the onion, salt and mix everything. Fry again covered.

A few minutes before readiness, you need to add seasoning and, stirring again, bring the dish to the softness of the potatoes.

After turning off, hold for a couple of minutes under the lid, and then serve, sprinkled with herbs.

Fried pork liver with onions and carrots in sour cream

Fry the liver and then stew a little with a delicious mixture of vegetables and sour cream - what could be better? fried delicious pieces soaked nice sauce and become soft and fragrant. Fried pork liver with onions and carrots in sour cream is prepared quite simply, but if desired, it will take its place on festive table as a hot dish with a side dish of potatoes or rice.

Ingredients

600 g pork liver

2 pieces of onions and carrots

A couple of cloves of garlic

2 tablespoons of sour cream and milk

Odorless oil

Any seasoning as desired.

Cooking method

Soak the liver without a film, cut into slices half a centimeter thick, in water or milk. After an hour or more, drain and pat dry.

Chop the onion into cubes. Coarsely grate the carrot. Cut the garlic into plastics.

Heat a large frying pan with oil, spread the liver pieces.

When the bottom is fried, quickly turn over and spread the vegetables on top, salting it all.

Mix sour cream and milk, add spices, pour the contents of the pan.

Leave the fried liver with onions and carrots to languish for 15-20 minutes, until all components are fully cooked.

Secrets and tricks of cooking fried pork liver with onions and carrots

With any recipe, soaking the liver in milk will only benefit the dish.

Soaking helps get rid of some of the bitterness that the liver may have.

Liver in boiling oil splashes. Do not forget about this and protect your face and hands. Rolling in flour reduces the chance of splashing.

Thin plates of pork liver can fall apart when frying. Therefore, you need to turn them over carefully, but it is better to make pieces thicker, about a centimeter.

So that the liver does not dry out, you need to fry on high heat until golden brown.

The leftover fried liver with onions and carrots can be quickly turned into a pate using a blender and a piece of melted butter.

Enjoy your meal!

Pork liver, whose recipes are popular due to the beneficial combination of benefits and low prices, is a frequent guest of everyday life. home menu. The only disadvantage of offal is that they must be properly handled: it is cleaned of films, washed, and then proceed to further culinary manipulations.

Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many peoples. Appreciated for high content trace elements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared from time to time in a new way. Offal fried with vegetables is considered a classic.

Ingredients:

• flour - 55 g;
• liver - 490 g;
• vegetable oil - 35 ml;
• champignons - 115 g;
• chicken bouillon- 230 ml;
• celery stalk - 1 pc.;
• a handful of parsley.

Cooking

1. Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
2. The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
3. After five minutes, when the celery has softened, pour in the broth and boil for another 5 minutes.

Fans of original combinations will love the duo of liver and apples. The not-too-sweet fruit contrasts nicely with the giblets, and the crispy bacon adds variety to the texture of the dish. For adherents of the classics - thick cream sauce with Dijon mustard in the base.

Ingredients:

• pancetta - 155 g;
• apples - 2 pcs.;
• liver - 440 g;
• Apple juice- 190 ml;
• onion - 115 g;
• Dijon mustard - 5 g;
• fat cream - 145 ml;
• a pinch of dried sage

Cooking

1. After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
2. Fried pork liver with onions is sent to a separate plate, and in its place, pour in the juice and evaporate it to half of the original volume.
3. Return the iron, pancetta and add the rest of the ingredients from the list.
4. Continue frying for another 5-7 minutes.

If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the minced offal itself does not hold its shape well, it makes sense to mix it with minced beef.

Ingredients:

• ground beef - 980 g;
• liver - 460 g;
• a sprig of rosemary;
• oregano - 2 teaspoons;
• a pinch of chili flakes.

Cooking

1. Preparation of pork liver begins with its stripping and washing.
2. Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
3. From the resulting mass, form cutlets of the desired size and cook on the grill.

This recipe will help you cook pork liver quickly and tasty. Within its framework, the offal whipped with spices can simply be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot, in the company of sauces of your choice, both as an appetizer and as an addition to the main course.

Ingredients:

• liver - 620 g;
• semolina- 55 g;
• eggs - 3 pcs.;
• onion- 35 g.

Cooking

1. Pork liver, the recipes of which are distinguished by their simplicity, is only difficult to prepare. Strip it from the films, rinse thoroughly and soak in water / milk.
2. Pass the slices through a meat grinder along with the rest of the ingredients from the list.
3. Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Given the tenderness and fragility, the by-products hold their shape well even after beating. You can check this by making pork or breading, in the manner of a schnitzel. Such meat supplement will be relevant for any vegetable or cereal side dish, it is in harmony with many sauces and gravies.

Ingredients:

• eggs - 2 pcs.;
• garlic clove - 1 pc.;
• bread crumb - 1 tbsp.;
• grated parmesan - 25 g;
• liver - 440 g.

Cooking

1. Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
2. Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
3. Keep the schnitzels on fire for 3-4 minutes on each side.

From offal, you can make not only hot, but also classic snacks like cakes. Pork liver liver cake - a recipe loved by many adherents of hearty and inexpensive meals and so there are many variations. Below is a basic version that can be varied with herbs, hard / processed cheeses and vegetables.

Ingredients:

• liver - 540 g;
• eggs - 3 pcs.;
• flour - 185 g;
• sour cream - 95 g;
• mayonnaise - 115 g;
• a handful of greens to choose from for decoration.

Cooking

1. Beat the raw liver into minced meat and combine it with a couple of the following items from the list. Don't forget seasonings.
2. Pour a ladle of batter at a time to make thin pancakes.
3. Spread each of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.

Any housewife knows the answer to how tasty it is to fry pork liver: let the pieces brown with vegetables, and then pour sour cream sauce and simmer until cooked. A thick, satisfying and full of taste addition to any side dishes of cereals is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.

Ingredients:

• liver - 740 g;
• onions - 135 g;
• sour cream - 370 g;
• water - 115 ml;
• flour - 35 g.

Cooking

1. Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
2. Put the onion in the pan and let it soften.
3. Pour the contents of the dishes with a sauce of water and sour cream.
4. Simmer the pork with gravy until the sauce thickens and the ingredients are ready.

Do not think that pork liver recipes are similar to each other and it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such an appetizer, the question: what can be cooked from pork liver will disappear forever.

Ingredients:

• spinach - 145 g;
• oranges - 2 pcs.;
• a handful of walnuts;
• butter - 45 g;
• liver - 430 g;
• bacon - 35 g;
• lemon juice - 25 ml;
• balsamic glaze, pomegranate seeds - for serving.

Cooking

1. Divide the main product into small slices and fry each in butter until ready.
2. Arrange the liver on a plate, on top of the sprinkled lemon juice spinach leaves. Place citrus slices next to it, sprinkle with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

One of classic recipes pork liver - a pate that is convenient for serving during a meal in the buffet format and favorably decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easily achieved simply by carefully chopping the ingredients by hand.

List of recipes

The abundance of pork liver recipes allows you to cook a wide variety of delicacies from it. Can cook diet meals or treats for children, as well as various roasts, soups and much more. For some dishes, the liver must first be boiled, for which you must first soak it in milk or cool water for three hours, changing the liquid three times. After that, you can cook, which will take no more than 50 minutes.

We recommend this simple recipe how to cook barbecue pork liver. You will need the following products:

• 1 kg of liver;
• 0.4 kg of bacon or fat;
• 4 onion heads;
• a pinch of salt and pepper;
• 1.5 l of milk;
• 1 st. a spoon vegetable oil.

Let's start cooking:

1. Wash and cut the liver large pieces, then put in a container with milk.
2. Add pepper and seasonings to taste, but do not put salt.
3. Let marinate for a couple of hours.
4. Now we cut the bacon into slices, and the onion into rings.
5. Alternately, we put on a skewer a pickled liver with bacon and onion rings.
6. Fry the kebab on each side until golden brown and can be served.

Fragrant snack is ready. Enjoy your meal!

We will prepare an additive to the side dish - beef stroganoff, which will add to any side dish new taste. Ingredients for the dish:

• 0.5 kg of liver;
• two bulbs;
• 250 g sour cream;
• 50 g flour;
• 2 bay leaves;
• salt with spices to taste.

Easy Beef Stroganoff Recipe:

1. First, we wash the liver and clean it of excess veins, and then cut it into cubes and send it to fry in a pan.
2. Here we put the chopped onion and sauté.
3. Reduce the heat and leave to simmer for 7 minutes with the lid closed.
4. After stewing, add sour cream and cook for another 3 minutes, not forgetting to stir.
5. Now the stewed pork liver with onions (beef stroganoff) is sprinkled with flour, mixed well.
6. Let the beef stroganoff stew over low heat for no more than 15 minutes.
7. When serving beef stroganoff, if desired, it is decorated with fresh herbs.

This is how easy and fast you can cook beef stroganoff. Enjoy your meal!

For many children, cake is a favorite treat, but not always healthy. How to combine business with pleasure? Can cook liver cake from pork liver. It is suitable for children, as well as a snack for any table. Required Products for the dish:

Recipe:

1. Mushrooms cut into flat pieces and fry until all the liquid has evaporated.
2. Add the onion to them, cut into half rings, and fry a little until a golden hue appears. Let cool when ready.
3. Now let's take a test.
4. We wash the liver and clean it of all excess. Now we send it to soak in water for a couple of hours.
5. Grind it in a blender and drive eggs into it, pour milk, sprinkle with flour and add salt with nutmeg. Mix well.
6. Now we make pancakes in a pan and bake them.
7. Ready pancakes begin to fold in layers.
8. Lubricate all pancakes with mayonnaise and put fried mushrooms with onions on them.
9. Decorate the top of the cake with finely shabby yolk and let it brew a little.

Enjoy your meal!

Another cake recipe, but this time with cucumbers, which will also be useful for children and those who take care of their figure. An appetizer of pork liver cake will decorate any table and surprise with its taste. Products for our dish:

To obtain a delicious cake, follow our recipe:

1. First of all, let's prepare the pancakes.
2. We wash the liver and soak for a couple of hours, after which we chop it together with onions using a meat grinder.
3. We drive in the egg, add flour and add salt and pepper. Mix everything well and bake pancakes.
4. Now we cut the cucumbers into thin circles and lay out alternately fresh and marinated pancakes smeared with mayonnaise.
5. We spread all the layers in this way and decorate with fresh herbs on top.

Pork liver goulash is prepared very easily and quickly, but it turns out delicious and decorates any side dish. For the dish we need:

Let's start cooking:

1. We wash the liver and soak. After a couple of hours, we take out and cut into medium-sized pieces.
2. Roll in flour and fry the pieces for about 10 minutes in a pan along with chopped onions.
3. When ready, remove the liver and add tomato paste with flour and sour cream to the pan, put salt, pepper and garlic here, passing it through a garlic press.
4. Pour everything with water - 50 ml and wine.
5. Bring to a boil and throw the liver here.
6. Leave for a couple of minutes to stew over low heat and serve with any side dish.

Enjoy your meal!

Let's cook delicious treat- pancakes with semolina. For the dish "fritters with semolina" we need:

Recipe for semolina fritters:

1. We wash the liver and cut into small pieces. We also cut lard.
2. Using a blender or meat grinder, grind and add salt and pepper.
3. We also throw chopped onion with semolina here. We break the egg and put only the yolk to the minced meat.
4. Beat the protein separately and then send it to the minced meat.
5. Let it brew a little and you can bake pancakes.

Ready pancakes can be served with sour cream.

Let's cook delicious pancakes for children, they can be made with various fillings optional, but we will cook with liver filling. Pancakes will look just as good as an appetizer on the table. To make pancakes, you need the following ingredients:

• pancakes -14 pcs.;
• 0.7 kg of liver;
• two onion heads;
• two carrots.

Let's start making pancakes:

1. We wash the liver, clean it and soak it for a couple of hours, after which we cut it into even pieces.
2. Chop the onion and parsley, and grate the carrots on a coarse grater.
3. In a frying pan with oil, fry the carrots and onions until soft.
4. We put pieces of the liver here and fry for no more than 15 minutes.
5. Add salt, pepper and parsley, leave for another two minutes.
6. Now we send everything to the meat grinder and get the stuffing for pancakes.
7. We put one tablespoon of the filling on the pancakes and wrap it in the form of an envelope.
8. We send the pancakes to the pan and fry on each side.

Enjoy your meal!

From any meat you can cook cutlets or meatballs. But we will cook liverworts from the liver. You can, of course, make ordinary meatballs, but liverworts will diversify your table. Required products:

• liver - 0.3 kg;
• one bulb;
• egg - 1 pc.;
• sour cream - 1 tbsp. a spoon;
• oatmeal or semolina - 2 tbsp. spoons;
• salt with spices to taste.

To get hearty liverworts, follow our recipe:

1. We wash the liver and pass through a meat grinder.
2. Then we mix it together with chopped onions and semolina, pour sour cream and beaten egg, salt and put spices to taste. We mix everything well.
3. We make cakes from the resulting mass and send them to fry on each side in a frying pan with oil.
4. Fry until blush, no more than seven minutes, and then simmer for another three minutes with the lid closed and over low heat.

The liverworts are ready and you can treat your loved ones. Enjoy your meal!

Many people know how gravy is prepared, and everyone has their own products for gravy. But we propose to make a dish "gravy with a liver." For this we need:

• one small carrot;
• 0.3 kg of liver;
• one onion and bay leaf;
• 175 ml of boiled water;
• some flour;
• take salt to taste.

If you do everything right, the gravy will turn out very tasty:

1. On the coarse grater three carrots, and chop the onion.
2. We wash and cut the liver into even pieces.
3. Dredge it lightly in flour and fry in a frying pan with oil until golden brown.
4. We put carrots with onions here and fry for no more than two minutes.
5. Now fill with water and put the bay leaf with salt.
6. Let simmer until done.

When ready, any side dish can be served with gravy. Enjoy your meal!

When there is no time to cook, then great option there will be chops. To cook chops, you do not have to stand at the stove for a long time. Ingredients:

• egg - 2 pcs.;
• liver - 0.5 kg;
• flour - 3 tbsp. spoons;
• a pinch of rosemary and paprika;
• salt and pepper to taste.

Chops are prepared as follows:

1. We wash the liver and cut into slices of medium thickness.
2. We cover cling film and beat off only one side with a hammer. Add salt and pepper.
3. We will fry the chops in batter, for which we mix flour with eggs and add salt, pepper and rosemary with paprika to them.
4. Roll the chops in batter and send them to a pan with vegetable oil.
5. Fry the chops for no more than 7 minutes on both sides.

Enjoy your meal!

Soup is good for our body, so we need to use it as often as possible. Everyone cooks soup according to their taste. But we suggest cooking liver soup with buckwheat. Products:

Let's start cooking soup with buckwheat:

1. Pour water into the pan, bring to a boil and throw in the peeled whole onion.
2. We wash and cut the liver into even pieces.
3. Roll it in flour, salt mixed with spices, and send it to the pan to fry on all sides until blush.
4. When ready, we send it along with buckwheat to the pan.
5. Peel and cut carrots and potatoes into cubes.
6. We throw vegetables, and remove the onion from the pan.
7. We also put chopped greens here and cook until the vegetables are soft.

rich and light soup ready. Enjoy your meal!

Roasting, like beef stroganoff, will perfectly decorate any side dish. Roasting is prepared from the following products:

Roasting is easy and simple:

1. We wash the liver and cut into strips of medium thickness.
2. In a deep bowl, mix starch, ginger and salt, then pour it with two tablespoons of water with vegetable oil and mix well.
3. Put the liver into the resulting mixture and leave for 15 minutes.
4. In a separate bowl, now make the sauce: mix soy sauce With tomato paste, add sugar and pour over the broth. Mix.
5. Put the liver pieces in a frying pan with oil and lightly fry on each side over high heat.
6. Grind the greens and pass the garlic through the garlic press. We throw them into the pan and fry again for no more than half a minute.
7. Now pour the sauce into the pan, wait until it boils and simmer for no more than a minute.

The roast is ready and can be served with any side dish. Enjoy your meal!

Many know how or at least imagine how to cook a roast. Usually the roast is made from one type of meat, but we suggest trying to cook the roast by mixing the tongue with the liver and heart. Such a roast will turn out to be unusual in taste and will surprise guests. Products:

• under 1 piece pig heart and language;
• 0.5 kg of liver;
• 3 onion heads;
• 6 cloves of garlic;
• herbs with spices and salt to taste.

Roast will be prepared according to the following recipe:

1. All meat products cut into small strips.
2. Grind the greens with garlic, and cut the onion into half rings.
3. We immediately send the heart with the tongue to be slightly fried, after which we pour a small amount of water and leave to stew.
4. When they are almost ready, throw in chopped garlic and onion half rings, sprinkle with spices and fry until golden brown.
5. At the end we put the liver and already cook until fully cooked.
6. When the roast is ready, sprinkle with chopped herbs, mix and serve.

This is how easy and quick the roast is. Enjoy your meal!

How to marinate the liver?

To make pork liver softer, cooks soak it in milk or water. It is believed that in this way it absorbs additional moisture, which is why it turns out juicy. Instead of milk, I suggest using an onion-garlic marinade with the addition of baking soda. It is sodium bicarbonate that will make the offal more loose and tender. Don't worry, there will be absolutely no soda aftertaste. Soda is added in small quantities, only a quarter of a teaspoon per 500 g of offal, but this is quite enough to drastically affect the result.

The marinade includes chopped garlic and onions. Grated onion gives a lot own juice, which impregnates the fibers of the liver, further softening them. Garlic adds a light, barely perceptible flavor, though you can increase the amount if you wish.

Important! We will marinate the liver for 2 hours (in the refrigerator), so that additional moisture penetrates into it, it loosens, soaked in the aromas of garlic and onions.

How long to fry pork liver?

You need to fry a juicy semi-finished product for about 3 minutes on each side - this time is enough to form on the surface golden brown and the inside of the product remained soft.

Total cooking time: 2 hours 30 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

• pork liver - 500 g
• chicken egg - 1 pc.
• garlic - 1 tooth.
• onion - 1 pc. in the marinade and 2 pcs. for filing
• black pepper - 2-3 chips.
• salt - 0.5 tsp.
• baking soda - 1/4 tsp
• wheat flour - 4 tbsp. l.
• vegetable oil - for frying

How to fry pork liver with onions

I washed the pork liver, dried it slightly and cut off all the ducts and large vessels (the top film does not need to be removed). The prepared liver was cut into slices - 3-5 mm thick. The pieces should be thin, as they will only be fried, not stewed.

For the marinade, I combined in a separate bowl: an egg, salt, pepper and soda, as well as garlic and onions chopped into a fine grater. I repeat that soda plays here important role, it will make the liver soft, loosen its fibers, so be sure to add it. And the onion-garlic "gruel" will saturate the by-products, give them a special aroma and pleasant taste.

I thoroughly mixed all the ingredients with a fork and dipped the pieces of liver into the marinade. I mixed it well with my hands and sent it to the refrigerator for 2 hours, covering it with a lid on top so as not to wind.

After a couple of hours, you can start frying. But first you need to roll the liver pieces in flour. Breading will not allow the dish to dry out, it will keep valuable meat juices inside.

Next, I heated a sufficient amount of vegetable oil (refined) in a frying pan and laid the liver in it at some distance from each other. Fry over low heat so that the pieces are well fried inside. It is important not to overdry the liver, otherwise it will turn out tough. As soon as the barrel is browned, turn over to the other side. The average frying time is approximately 3-4 minutes for small pieces or 5-6 minutes for larger ones. Readiness is determined very simply. If you press on a piece, then a light liquid should stand out from it.

We all know how fried pork liver goes well with onions, so separately I fried a couple of large onions, cut into rings, until soft and lightly blushed. sweet onion rings sprinkled the finished dish.

Liver with onions can be served hot or cold. Perfect for garnishing fried or boiled potatoes, buckwheat. Enjoy your meal!