Pork liver is a source of amino acids, vitamins and minerals. It contains more iron than beef, so it is especially useful for people with low hemoglobin. Some do not like it because of the slight bitterness. But you just have to know how to cook delicious food. pork liver.
Pork liver, unlike beef, is more tender, so it is ideal for making pates, liver sausages, pies with liver. Cooking the liver, start with the correct processing:
- Cut out the ducts.
- If you plan to fry, rub it with salt, leave for eight to ten minutes, then remove the film. To prepare minced meat, you can not remove the film.
- To remove bitterness and specific flavor, soak for several hours in milk.
- To make the offal tender when frying, beat it off.
Pork liver pate
As mentioned above, pork liver is obtained delicious pâtés. Take 0.5 kg of meat and liver, 1 tbsp. a spoonful of cognac and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 teaspoon salt, 250 g bacon.
Twist the meat and liver in a meat grinder. Put all the ingredients in the minced meat and mix with a blender until homogeneous mass. Place two thin pieces of bacon in the bottom of a small deep dish. Put the liver mass on it, cover with bacon on top. Put the mold in a large container, pour water and put in the oven. " Water bath» will help to achieve a smooth and delicate texture. Set to 170˚C and bake for an hour and a half.
Remove the finished pate from a large container, wrap in foil, press down with a load and leave to cool. This technique will make the pâté dense and finely textured.
Pork liver in a pan
Pork liver goes well with onions. On vegetable fat fry the onion and remove it from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the pieces in a pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Put the liver on the onion and serve with boiled rice or stewed vegetables.
How to cook soft and juicy liver
Lovers of delicious homemade food are often interested in how to cook the liver so that it is soft and juicy. There are several simple recipes, which will allow you to easily achieve this and please your family with your favorite dish.
How to cook soft and juicy chicken liver
You will need:
- 0.5 kg chicken liver;
- 3 onions;
- 1 carrot;
- 4 tbsp. spoons of medium-fat sour cream;
- salt and pepper.
Soft and juicy chicken liver in sour cream is one of the most famous varieties of the dish. Chicken liver is considered the softest and most pliable in cooking, so it is enough to rinse it and hold it in cool water for 30 minutes, after which you can already start cooking. Clean it from the bile ducts and film, cut into small bars. Salt and pepper.
cut into small cubes onions and carrots, then fry over medium heat until golden brown. Roll the liver pieces in flour and fry in vegetable oil in a separate pan until a crust forms. Add onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Periodically add a tablespoon of water so that the dish does not burn and is well stewed.
Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for firmness. If you want the liver to be softer and juicier, you can add another 1-2 tablespoons of water and hold on fire longer until the dish matches the desired taste properties.
How to cook soft and juicy pork liver
You will need:
- 0.5 kg of pork liver;
- 5 st. spoons of flour;
- 2 tbsp. spoons of mayonnaise;
- 2 tbsp. spoons of sour cream;
- 1 onion;
- spices.
Pork liver is different high content blood, which makes it more bitter than chicken. After washing the liver, soak it in cold water for another 1-1.5 hours. Then remove the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.
Roll the liver in flour, adding salt and spices to it. Heat the pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be brought to a fully cooked state, so remove the liver when it begins to secrete juice abundantly and put it on a plate.
Prepare the sauce for further stewing pork liver. Pour a glass of water into a saucepan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and diced onion into the simmering sauce. Simmer over low heat for 20 minutes until the dish is the desired degree of softness.
How to cook soft and juicy beef liver
You will need:
- 500 g beef liver;
- 2 carrots;
- 2 onions;
- 3 cabbage leaves;
- 1 st. a spoonful of milk;
- 1 st. a spoonful of buckwheat;
- pork fatty network;
- salt.
Beef liver is the most tough and bitter, but it is quite possible to cook it deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the beef liver from the film, cut into cubes and soak for half an hour in milk. Chop the onion and carrot and saute in vegetable oil. Pass the liver pieces and vegetable fry through a meat grinder or chop in a blender. Mix the resulting minced meat with the finished one and salt to taste.
Cut the pork fat grid into 10 × 10 cm squares. Wrap a tablespoon of liver mass in them, making some kind of cabbage rolls. Fry the blanks in vegetable oil until crispy, then place them in a pot or heat-resistant form, covering it with cabbage leaves. Pour into a bowl a small amount of boiling water, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.
How delicious to fry pork liver
Many housewives are concerned about the question of how it is tastier to cook the liver so that it is not tough. This recipe helps to ensure that the liver is juicy and soft. It will take about half an hour to prepare such a gravy.
You will need
- - 500 g of pork liver;
- - 300 g of kefir;
- - salt and black ground pepper taste;
- - 1 bulb head;
- - 1 fresh carrot;
- — vegetable oil for frying.
Instruction
Prepare a pan in which you will fry all the ingredients. Peel the onion, finely chop it. Peel the carrots and rub them on coarse grater. Place carrots and onions in a greased skillet.
Cut the liver into strips (the smaller, the better). Add to vegetables and fry over medium heat until the liver stops bleeding.
Add kefir, salt and pepper, reduce the heat to a minimum and simmer the liver for 20 minutes until tender.
Helpful advice
To make it easier to cut the liver, it must be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it must be stewed on a small fire. All purpose seasoning can be used in place of salt and pepper. To make it easier to wash your hands and cutting board of liver blood, use cold water.
Pork liver is a great product to diversify home menu. Liver pancakes, cakes, casseroles, liver pies, gravy - the list is endless. There are no particular difficulties in cooking pork liver, and the dishes come out tasty and economical, because pork liver is inexpensive.
You will need
- - pork liver;
- - cream;
- - butter and olive oil;
- - vegetables.
Instruction
Having decided to cook pork liver, purchase a fresh product - the taste of the finished dish will directly depend on this. A good liver should have a uniform brown color without any spots, and in section, its surface is porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the amber of the product gives off sourness, you should not buy it - this usually indicates long-term storage, freezing and thawing. The dry surface of the liver can also prove a long stay on the counter.
If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it should be stored for a long time only in this form. This product consists of enough a large number water, so during normal storage it will become dry, and the finished dish will end up not very tasty.
Before cooking, clean the pork liver from the film, so that later it turns out to be especially juicy and tender. Then wash it and soak it for at least half an hour in ordinary cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in the preparation of this product - salt it only at the very end, when the liver is ready, otherwise it may turn out to be harsh.
Prepare the liver traditional recipe- stew it in sour cream with onions, carrots and herbs. To do this, soak this offal in a whole piece in milk for 1.5 hours, then remove the coarse veins and cut into small cubes. Peel and grate the carrots on a coarse grater. Onion cut into half rings. In a deep frying pan in sunflower oil, fry the onion and carrot until half cooked. Add the pork liver to the vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put a couple of tablespoons of sour cream in the pan, mix, add a glass hot water or milk per 500 g of liver. Close the pan with a lid, reduce the heat, simmer the liver for about 20 minutes. Stir the gravy from time to time. Do not forget to salt to taste at the very end and add finely chopped parsley to the table when serving.
As a side dish for liver stewed in sour cream, boiled or oven-baked potatoes, peas or mashed potatoes are perfect, buckwheat, pasta, boiled rice with vegetables or mushrooms. Stewed or fresh vegetables will also great addition to such a dish, and low-calorie and healthy.
Bake the liver in a pot with oranges and apples - this dish can pleasantly surprise guests. To prepare, cut the liver into pieces, roll in flour with a pinch of ground black pepper and fry in butter until golden brown. In a separate pan, fry a couple of onions, cut into half rings, and put them together with the liver in pots, salt. Add an apple and an orange cut into large cubes, pour 3-4 tbsp into each pot. spoons of cream and send to the oven preheated to 200 ° C for 20 minutes. Serve the finished liver directly in the pots, sprinkled with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour taste.
Experiment with the ingredients - instead of fruits in pots, pork liver can be baked with potatoes, mushrooms, or just vegetables. Only the liver and potato pieces should be about the same size to cook evenly. Use cream, chicken or vegetable broth, just water will do. All ingredients can be sprinkled with grated cheese to make the dish browned and delicious crust. From seasonings, black or white pepper, rosemary, Bay leaf.
Roast the pork liver over an open fire. Cut the pre-washed liver into large pieces of the same size and string them on skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Salo will make the barbecue more juicy and tender. Set the skewers on the grill and cook in the usual way within 15 minutes. At the end, sprinkle right during cooking with a mixture of salt, black and red pepper, ground coriander. Before cooking, the liver can be soaked in milk or kept for half an hour, mixed with dry mustard. And instead of fresh fat, a fat net is suitable, in which you need to wrap each piece. You can find it in the market in meat pavilions. During cooking, the liver will absorb all the fat, the grid will not be visible, and the barbecue will turn out to be especially juicy.
Pate will turn out delicious and tender from pork liver. To prepare it, fry 500 g of liver, cut into pieces, in a pan. It should cook well. Salt at the end. Separately, sauté a couple of onions and carrots in butter, cut into strips or thin sticks. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. spoons butter, black pepper and your favorite herbs. ready mix spread in an even layer in a container of a suitable size, pour a thin layer of melted fat, cover and refrigerate for several hours. When the pate hardens, serve it to the table with a crispy loaf, herbs and fresh cucumbers - a tasty and healthy snack will come out.
Use pork liver for salads as well. Pre-fry it in butter without any additives, cool until room temperature and mix with red onion, arugula and watercress, cherry tomatoes and a little bell pepper. Ready salad drizzle with a gentle dressing mixed with 1 tbsp. tablespoons of lemon juice, the same amount olive oil and 1 teaspoon of Dijon mustard.
note
Pork liver is not only a satisfying, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, daily rate copper and cobalt.
Almost every hostess tries to diversify holiday menu. You can surprise guests and please loved ones by preparing quail under the marinade This is a delicious and unique dish.
And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.
Secrets of selection, processing and preparation
How to choose the right liver
To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.
- pay attention to appearance product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
- The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
- Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
- There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.
How to cook soft liver
- First you need to remove all vessels, cores and films. In case of beef liver making it pretty easy. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
- Gives extra softness to the liver sour marinade. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
- Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
- The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.
How to cook delicious liver
- So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
- Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
- But to mask the specific liver taste, products with strong, pronounced aromas will help. good choice become onions, garlic, chili peppers and fragrant herbs such as thyme or sage.
How to cook juicy liver
- The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
- If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
- Sour cream or cream are true friends of juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
- The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.
Dishes from the liver
yummly.comIngredients:
- 900 g chopped beef liver;
- 1 ½ cups of milk;
- 60 g butter, divided into pieces;
- 2 large sweet onions;
- 2 cups of flour;
- salt;
- pepper.
Cooking
Gently wash the liver under cold water place in a bowl and pour over milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.
The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.
Put half in large frying pan and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.
Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.
Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.
The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.
yummly.com Ingredients:
- 400 g chicken liver;
- 300 g of softened butter;
- olive oil;
- 2 shallots;
- 2 cloves of garlic;
- a few sage leaves;
- 1 pinch of ground mace (muscat color);
- 1 small glass of brandy;
- sea salt;
- freshly ground black pepper.
Cooking
Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pate, you only need refined yellow butter, light residues can be thrown away.
Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.
Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.
Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.
Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.
Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.
commons.wikimedia.org Ingredients:
- 500-600 g of pork liver;
- 3 tablespoons pork fat;
- 1 shallot;
- 500 g fresh forest mushrooms;
- 3 tablespoons of olive or butter;
- 1 large onion;
- 1 clove of garlic;
- 1 sprig of thyme;
- 2 sage leaves;
- 2 tablespoons of dry sherry;
- 50 ml dry white wine;
- 250 ml chicken broth;
- 100 ml heavy cream.
Cooking
Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.
Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.
While the liver is cooling, start cooking the mushroom stew. Put large saucepan over medium heat, heat the oil in it and add. When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.
Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.
Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.
Bon appetit!
The liver is considered one of the most useful products on our tables, because her beneficial features have a positive effect on human health, besides, a deliciously cooked liver will serve as a kind of delicacy on any table. How to cook pork liver deliciously so that it is soft, has an appetizing appearance and is a healthy dish that every household or even guests in the house will eat with pleasure? It turns out that there are several secrets of cooking this type of offal, which will allow every housewife to turn into a chef for her family or guests for a while.
To keep the liver from burning
Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter because of the bile ducts that are in it. It is these ducts that must be removed during the cleaning of the offal very carefully and washed with each piece during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in proportion to 1 liter of water - 150 g of 9% vinegar. Soaking time is approximately 1-1.5 hours.
Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during cooking. Well, to hide the sweetish aftertaste, the liver is salted during cooking at the end.
These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes a minimum set of ingredients.
Pork liver in sour cream sauce
So, before cooking the liver according to this recipe, it is best to soak its pieces in. This will give the product a softer and delicate taste, and even in the process of cooking, it will increase in volume.
Ingredients:
- 400 g liver
- 100 ml milk
- 2 onions
- 200 ml sour cream
- 1 garlic clove
- 1 tbsp flour
- 1 tsp mustard
- vegetable oil for frying
- salt, pepper and herbs to taste.
Cooking method:
1. Clean the liver from the bile ducts, cut into pieces and soak in milk.
2. Peel and cut the onion into half rings, fry in vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.
3. In a separate container, mix all the other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour the liver with this sauce and cook everything together until tender. The readiness of the liver is determined by whether blood comes out of it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be excessively hard, and the liver itself does not dry out.
4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some time.
The dish prepared according to this recipe is very soft, juicy and tasty.
Serve on the table stewed liver preferably hot with salads or any side dish, although pork liver is often eaten chilled.
Other pork liver recipes
Most fast way cooking this offal, of course, is frying in vegetable oil. The recipe itself is very simple, because the chopped pieces of the liver just need to be fried in vegetable oil on both sides for about 10 minutes.
At the end of cooking, salt and pepper the dish, although true chefs do not recommend getting too carried away with spices while cooking pork liver, because it has pleasant taste and fragrance from nature.
very unusual and delicious cooking pork liver in Japanese. This recipe is not Japanese cuisine, and it got its name because of the ingredients that are popular in this country - rice, soy sauce, paprika.
Pieces of the liver must be cut into long strips and each fry in flour in vegetable oil. Separately, mandarin slices are fried in butter and they are laid out on pieces of the liver. Rice is boiled separately. Rice splashes when served soy sauce, and the liver pieces are laid out next to the tangerine pieces on them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out unusual, but very tasty.
These are so simple and delicious recipes cooking pork liver can please all family members with delicious and healthy meals on dining tables.
An interesting video on the topic: "How delicious to cook pork liver without bitterness and simply":
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 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. It can be circles, bars, it can be curly cut.
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 on top of 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 go 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: With a special mold, make a disk of rice or mashed potatoes on a plate. 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 pig hearts, liver fried with onions and potatoes.
Ingredients
600 g pork liver and heart equal proportion
Two tablespoons of 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.
Bon appetit!
Meat by-products contain a lot useful substances, so nutritionists advise including them in the diet. The pork list is not recommended for people suffering from cholecystitis, while for the rest it will bring much more benefit than harm. In addition, it cooks quickly, it turns out satisfying. However, I want it to be tasty too. Experienced housewives know how to cook pork liver so that it is soft and juicy, and willingly share their secrets. The main thing is to choose successful recipes and get to know the intricacies of technology.
Features of selection and preparation
You can cook delicious pork liver both fresh and frozen, but it is important to choose a quality product, prepare it correctly for heat treatment, and then fry or stew in strict accordance with the technology.
- If you see that a piece of fresh liver lies in a bloody puddle, is too dark in color or is covered with spots, a hard crust, exudes bad smell, then you should refrain from buying. This liver is by no means as fresh as the seller claims, and delicious dish it won't work, even if you find the best recipe.
- It is impossible to defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to let it thaw in the refrigerator or, in last resort, at room temperature.
- The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do just that. This is not very economical, but it allows you to give ready meal gentle creamy taste, protect the product from overdrying.
- Pork liver can be marinated in water slightly acidified with vinegar. Good to add to marinade onion, celery greens, ground white pepper. Marinating for an hour will get rid of the inherent bitterness of pork liver.
- If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as in this case there is a risk of overdrying it. General cooking liver in a pan is usually 10-20 minutes.
- It is better to fry the liver on a sufficiently strong fire, immersing in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of organ meat.
- So that the splashes from the oil do not scatter too much, it is advisable to bread the pieces of the liver in flour before placing them in the pan.
- To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.
Features of the preparation of pork liver may depend on the specific recipe, but general principles this will not change.
How delicious to fry pork liver
- pork liver - 1 kg;
- wheat flour - 100 g;
- salt - to taste;
- dried rosemary - 5 g;
- wine vinegar (3 percent) - 20 ml;
Cooking method:
- Wash, dry the pork liver, clean from the film and vessels. Cut into small portioned pieces 1–1.5 cm wide.
- Roll the pieces well in flour.
- Heat the oil in a frying pan, lay out the liver pieces. Fry them on both sides, 3 minutes on each side, over high heat.
- Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and let it simmer for 10 minutes.
- Salt. Sprinkle with rosemary. Pour in the vinegar. When the hissing stops, remove the pan from the heat, arrange the liver on plates.
Pork liver cooked according to this recipe needs a side dish. In this capacity, you can serve boiled or baked potatoes, mashed potatoes. It would be nice if you fry the onion cut into thin half rings in a clean pan, put it on the finished dish.
Pork liver in sour cream
- pork liver - 0.5 kg;
- onions - 0.25 kg;
- wheat flour - 30–40 g;
- sour cream - 0.5 l;
- salt, black ground pepper - to taste;
- bay leaf - 1 pc.;
- vegetable oil - how much will it take.
Cooking method:
- Prepare the liver by washing it, removing the films, rinsing it again and drying it with paper towels.
- Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
- Pour flour into plastic bag, put pieces of liver in it. Shake the bag well several times so that all the pieces are completely covered with flour.
- Peel and cut the onion into small pieces.
- Warm up vegetable oil. Put an onion in it. Fry it over low heat until soft.
- Turn up the heat and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
- Salt, pepper. Add bay leaf, pour sour cream. Stir.
- Turn off the fire. Cover the pan with a lid. Stew the liver in sour cream for 15 minutes.
This pork liver recipe is the most popular. And all due to the fact that this way the liver always turns out exceptionally tasty, soft and juicy.
Pork liver Stroganoff
- pork liver - 0.5 kg;
- wheat flour - 20 g;
- cream - 100 ml;
- onions - 100 g;
- hot pepper - 1 pod;
- lard - 40-50 ml (can be replaced with vegetable oil).
Cooking method:
- Clean the liver from films, rinse well, cut into thin sticks, like meat for beef stroganoff.
- Roll the liver in flour, placing it with it in a plastic bag.
- Onion cut into half rings.
- Heat the lard in a frying pan, fry the liver in it. You need to fry without a lid on an intense fire for 5 minutes.
- Add the onion, continue to fry the liver with it for another 2-3 minutes.
- Put a pod of pepper in a pan, salt the liver to taste. Pour in the cream.
- Reduce heat and simmer covered for 10 minutes. Remove the pepper pod 7-8 minutes before it is ready, otherwise the dish will turn out to be too spicy.
Liver Stroganoff has spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has a lot of fans, and it's no coincidence. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.
Pork liver stewed with vegetables
- pork liver - 0.8 kg;
- onions - 100 g;
- carrots - 100 g;
- bell pepper - 0.6 kg;
- parsley - 100 g;
- salt, pepper - to taste;
- olive oil - how much will go;
- lemon - 0.5 pcs.
Cooking method:
- Prepare the liver as in the previous recipe. The only thing is that it is not necessary to roll it in flour.
- Cut the onion into thin half rings.
- Cut carrots into thin strips or grate for Korean salads.
- Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
- Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
- Add pepper. Fry for a couple more minutes.
- Add half a glass warm water, chopped parsley and simmer the dish over low heat until the water has almost completely evaporated.
- Pepper and salt, mix.
- Squeeze out lemon juice, add to the dish, mix.
- Turn off the heat and leave in the pan covered for 10 minutes.
Liver with vegetables can be served with mashed potatoes or without a side dish at all. According to this recipe, it turns out tender and juicy.
Pork liver pate
- pork liver - 1 kg;
- onions - 150 g;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- melted butter- 100 ml;
- sea salt - 10 g;
- black peppercorns - 5 pcs.
Cooking method:
- Wash your liver. Cut into large pieces.
- Boil 2 liters of milk or water (you can mix them in half).
- Lower the liver and cook it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
- Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Boil 10 minutes.
- Transfer the liver to the broth, cook in it for 10 minutes.
- Remove the liver, cool, remove the film. Scroll through the meat grinder several times.
- Do the same with the vegetables from the broth.
- Combine vegetables with liver, salt, add melted butter and mix thoroughly.
- Shape into a log and chill in the refrigerator.
Liver pate according to this recipe will come out tender and fragrant.
You can cook pork liver soft and juicy without much difficulty. Even an inexperienced hostess will cope with this if she strictly follows the recommendations in the recipe.
