The liver belongs to the category of by-products that appear as a result of the slaughter of animals.
It would seem that a by-product, but sometimes the liver is valued no less than the meat itself, or even more.
After all, it is very rich in beneficial nutrients, helps to increase hemoglobin levels, gives the body the right protein.
In addition, it is also very tasty - liver dishes. There are a large number of them. And the use of a multicooker will allow you to cook pork liver with minimal effort and time.
And the result will be top notch!
Basic principles of cooking pork liver in a slow cooker
For cooking liver it is important to choose the right by-product. The liver should be fresh, without an unpleasant smell, not sticky, have a natural dark blood color.
It is also necessary to properly prepare the liver - wash, remove the bile ducts, film, cut into desired pieces.
Often the liver is soaked in milk for tenderness.
There are different ways of cooking the liver in a slow cooker: in some, the Quenching mode is simply used, all products are laid at once. In others, the Frying mode is first used, and then the dish is brought to readiness using the Quenching.
In addition to the liver itself, the composition of the dishes includes onions, sour cream, carrots, other vegetables, bay leaf, pepper of various kinds, salt, all kinds of seasonings and spices.
Simply simple: pork liver in a slow cooker with onions
This recipe can be considered fundamental, from it you can already come up with various variations. Products are simply laid in a slow cooker and stewed. The liver is very tender, this dish is suitable for dietary and baby food.
Ingredients
- About a kilogram of pork liver
- A pair of large bulbs
- Vegetable oil - about two spoons
- Salt, ground black pepper, sweet peas, oregano or other spices of your choice.
Method of preparation
Liver wash, peel off the film. Cut into pieces, remove ducts. You can soak in the milk for an hour, you can do without this procedure.
Cut into oblong pieces or cubes - at will. The main thing is that the slices are about the same.
Peel the bulbs and cut them into rings or half rings.
Pour oil into the bowl of the multicooker, put the liver and onions, add salt and spices. Mix.
Enable Quenching mode for an hour. Juice from the liver and onions will be enough, no more liquid is needed.
Serve with a side dish of buckwheat, potatoes, pasta, other cereals and vegetables. Such a liver is just delicious with bread.
Classic: pork liver in a slow cooker with sour cream
Liver, onion, sour cream - a classic combination that is most often used in the preparation of this by-product. Thanks to sour cream and a small amount of flour, a delicious tender sauce is obtained that permeates the liver pieces, making them tender and juicy. All this can be prepared in a slow cooker, however, you first have to fry the products.
Ingredients
- About a kilogram of pork liver
- A pair of good bulbs
- One carrot and one tomato - you can do without them or choose one thing
- Vegetable oil for frying
- Flour Spoon
- 100-1500 grams of sour cream
- Half a glass of water - if desired, if you need more sauce
- Salt, black ground pepper
- A handful of greens to taste.
Method of preparation
Liver hold in water for about half an hour, wash, remove excess.
Cut into cubes.
Onions to clear, cut into half rings or cubes - at will.
Peel the carrots and cut them into strips or grate them large on a grater.
Tomato cut into cubes.
Pour oil into the bowl of the multicooker, put the liver and onions, turn on Baking mode for 10 minutes.
Then add carrots, if used, flour and turn on for another 10 minutes. Without carrots enough 5 minutes.
Put the tomato if the dish is cooked with it, and add another 5 minutes. Next, put sour cream, salt, pepper, add water if desired, mix gently and put on the Quenching program for half an hour.
When the signal sounds, add greens and let stand 10 minutes.
Fried pork liver in a slow cooker with soy sauce
The addition of soy sauce makes the liver tender and saturates with a pleasant additional flavor. Eggs help preserve juiciness and add satiety. This dish is best served with fresh or canned vegetables instead of the traditional garnish - it is so well nourished.
Ingredients
- Pork liver - about half a kilogram
- Chicken Egg
- Vegetable oil for frying
- Ground pepper, coriander, other spices to taste
- Two tablespoons of soy sauce.
Method of preparation
Prepare the liver in the usual way - remove the films, ducts, rinse well.
Cut into long, thin slices, as usual for oriental dishes cut meat and vegetables. It is possible for the convenience of pre-liver a little frost.
Mix sliced bars with egg, salt and add spices, mix.
Pour oil into the slow cooker, set the Frying mode and immerse the liver.
It is necessary that the by-product is roasted - you can, by the way, make it in an ordinary frying pan, and then immerse the mass in a slow cooker.
After frying, pour soy sauce into the liver and keep it in the Heated mode for about an hour. The liver will be filled with aromas of sauce and moisture, it will become fluffy and tender.
Two in one: pork liver in a slow cooker with potatoes and vegetables
This dish includes immediately and a side dish of potatoes and zucchini. If the zucchini steamed someone does not like, you can cook only with potatoes. Or add cauliflower. It turns out healthy dietary dish.
Ingredients
- Pork liver half a kilogram
- Large Onion
- Average carrot
- Sweet Bulgarian pepper
- Large Tomatoes
- Part of hot pepper pod - to taste
- Bay Leaf
- Salt
- 3 potatoes
- 200 grams of zucchini
- Fresh or dried dill
- Vegetable oil.
Method of preparation
Prepare the pork liver, as always, into rectangular, thin slices.
Peel the onions, chop as desired - in half rings or cubes.
Peel the carrots and cut into strips or cubes.
Pepper cut into thin strips.
Cut the tomato into cubes.
Peel and slice the potatoes, and cut the zucchini.
Fry the liver in butter in a frying pan or in a slow cooker in the Frying mode on all sides until light rosy.
Put the onion, fry for a little more, so that it turns red.
Fold the liver, onion, two types of pepper, carrot, tomato, bay leaf, salt in the crock-pot.
Above the liver in a lattice basket place the potatoes and zucchini, slightly salted and sprinkled with vegetable oil.
Put on Quenching mode for an hour and a half. Time depends on the number of potatoes. The liver will be cooked in an hour, and the potatoes may be damp, so you can check and add time.
When the slow cooker beeps, add chopped dill to the liver and hold it closed for another ten minutes.
Tenderness in the multicooker: pork liver souffle
You can cook the liver, not only in the form of pieces, but crushed. There are lots of recipes for liver casseroles, souffles, cakes. The slow cooker is great for making souffles - it will be tender, baked inside and will not dry outside.
Ingredients
- Pork liver 600-700 grams
- Large Onion
- A pair of eggs
- A glass of cream
- A pair of spoons of flour
- Salt, ground black pepper to taste.
- A small piece of butter
- A teaspoon of baking powder is possible without it.
Method of preparation
The liver should be as thoroughly as possible cleared of films and bile ducts, cut into pieces and pass through a meat grinder or blender. It should be a liquid mass. Together with the liver also chop and onions.
In the resulting puree, drive eggs, pour cream, add flour, salt, spices, baking powder.
Mix all the ingredients, you can use a mixer for reliability.
A cup of multicooker grease a piece of oil.
Pour the liver mass and set the Baking mode for about an hour.
At the end, let the souffle stand in the slow cooker for another 15 minutes.
It is not always possible to pull the dish out of the bowl completely. Therefore, it is safer to divide it into slices and take out one by one right in a slow cooker.
Soufflé is served both as a main course with a side dish, and simply with bread as sandwiches.
Pork liver cake in a slow cooker
Hepatic cakes are loved by many. These are liver dough shortcakes, sandwiched with sauce and filling. Usually, cakes are baked in a pan in turns, like big liver pancakes. In a slow cooker, one thick cake is being prepared, which can then be cut into several layers and sandwich.
Ingredients
For the cake
- Approximately 600 grams of pork liver
- Two eggs
- Around a glass of flour or semolina
- Large Onion
For the filling
- 200 grams of mayonnaise, can be mixed with sour cream
- A couple of cloves of garlic
- Two large carrots
- A pair of bulbs
- 100 grams of cheese
- Fresh Cucumber
- Frying Oil
- Salt to taste
Method of preparation
From the liver to make stuffing. To do this, peel it, cut into chunks, grind through a meat grinder or otherwise along with onions.
Add semolina or flour, eggs, salt, let swell for half an hour. It should make a thick mass.
Smear a bowl of multicooker with vegetable oil, sprinkle with semolina.
Pour the stuffing and put on Baking mode for an hour.
In the meantime, make the stuffing.
Peel garlic, crush, mix with mayonnaise and sour cream.
Cut the cucumber into cubes.
Cheese grate.
Peel onions, chop into cubes, fry in butter. After a while add to it peeled grated carrots. Salt, fry together.
Ready cake should cool slightly in a slow cooker. Then take it out and allow it to cool completely.
Using a long knife or thread, cut the cake into 2-3 layers.
Grease each with mayonnaise and garlic.
Put carrots with onions as a filling. Cover with a cake, press down a little.
On the second - cucumber and grated cheese.
If there is a third cake, you can simply smear it with mayonnaise or lay out the stuffing that has remained, or combine the two.
Let the dish stand for a couple of hours. Cut like a regular cake.
Secrets and tricks of cooking pork liver in a slow cooker
- Pork liver sometimes tastes bitter. That is why it is better to soak it - if not in milk, then at least in water. Cut into pieces and hold in water, then dry and cut into pieces.
- To easily remove the film from the liver, you need to put it in very hot water for a second - it is not necessarily boiling water, often as hot as possible under the tap. Plenochka will scald and easily removed.
- It is also easier to remove the film if the liver is frozen.
- If you need to fry the liver, you need to do it on high heat. When heated slowly, the liver will dry out and be stiff. And in hot oil, it will roast outside, keeping the juice inside.
- The liver has a peculiar smell that not everyone likes. Black ground and allspice, coriander and other spices will correct it. And emphasize - bay leaf. Therefore, it is better not to add laurel if you need to kill the liver odor.
