How to cook pork liver

How to cook pork liver

Meat by-products contain many nutrients, so nutritionists advise them to include in the diet. Pork list is not recommended for people suffering from cholecystitis, the rest of it will bring much more benefit than harm. In addition, she prepares quickly, it turns out satisfying. However, I want it to be also delicious. 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 pick up successful recipes and get acquainted with the subtleties of technology.

Choice and preparation

You can prepare a delicious pork liver both fresh and frozen, however, it is important to choose a quality product, prepare it correctly for heat treatment, and then fry or stew it in exact accordance with the technology.

  • If you see that a piece of fresh liver lies in a bloody puddle, is too dark or stained, has a hard crust, and has an unpleasant smell, then you should refrain from buying. This liver is not as fresh as the seller says, and a tasty dish will not work, even if you find the best recipe.
  • It is impossible to thaw the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to give it the opportunity to thaw in the refrigerator or, in extreme cases, at room temperature.
  • The liver will be soft and juicy if soaked in milk before cooking. Boil and simmer it, too, can be in milk, some do. It is not very economical, but it allows you to give the finished dish a delicate creamy taste, to protect the product from drying out.
  • Pork liver can be marinated in water slightly acidified with vinegar. In the marinade well add onions, celery, white ground pepper. Marinating for an hour will get rid of the bitterness inherent in pork liver.
  • If you want the pork liver to be soft and juicy, you should not expose it to long-term heat treatment, as in this case there is a risk of overdrying it. General preparation of the liver in a pan is usually 10-20 minutes.
  • It is better to fry the liver over a fairly high heat, immersing it in the already boiling oil. This allows you to quickly form a crust, which will help retain moisture inside a piece of meat by-product.
  • To prevent the oil splashes from scattering too much, it is advisable to breach the pieces of the liver in the pan before placing them in the pan.
  • In order for the pork liver to remain soft and juicy, it can only be salted at the last stage of cooking.

The features of pork liver preparation may depend on the specific recipe, but the general principles will not change.

How to deliciously fry pork liver

Composition:

  • pork liver - 1 kg;
  • wheat flour - 100 g;
  • salt - to taste;
  • dried rosemary - 5 g;
  • wine vinegar (3 percent) - 20 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash, dry the pork liver, peel off the film and vessels. Cut into small pieces of 1-1, 5 cm wide.
  • Roll the pieces well in flour.
  • Heat the oil in a pan, put the liver pieces. Fry them from two sides, for 3 minutes on each side, on an intense fire.
  • Reduce heat, sprinkle rosemary on liver, pour in a tablespoon of water. Cover the pan with a lid and leave to simmer for 10 minutes.
  • Salted. Sprinkle with rosemary. Pour in vinegar. When the hissing stops, remove the pan from the heat, spread the liver on plates.

A pork liver cooked for this recipe needs a side dish. In this quality, you can submit boiled or baked potatoes, mashed potatoes. It would be nice if in a clean pan you fry onion chopped into thin half-rings, put it on the finished dish.

Pork liver in sour cream

Composition:

  • pork liver - 0, 5 kg;
  • onions - 0, 25 kg;
  • wheat flour - 30-40 g;
  • sour cream - 0.5 l;
  • salt, black pepper - to taste;
  • bay leaf - 1 pc .;
  • vegetable oil - how much will leave.

Method of preparation:

  • Prepare the liver by washing it off, peeling it off of the film, washing it again and drying it with paper napkins.
  • Cut into cubes about 1, 5 cm in size or in 1 cm wide bars, 2-3 cm long.
  • Put the flour in a 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 chop the onion in small pieces.
  • Heat vegetable oil. Put the onion in it. Fry it on low heat until soft.
  • Turn on the heat and place the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
  • Salted, pepper. Add bay leaf, pour sour cream. Stir.
  • Turn down the fire. Cover the pan with a lid. Simmer the liver in cream for 15 minutes.

This pork liver cooking recipe is the most popular. And all because of the fact that the liver always turns out exceptionally tasty, soft and juicy.

Pork liver in a Stroganov style

Composition:

  • 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).

Method of preparation:

  • Clean the liver of films, rinse well, cut into thin cubes, like meat on beef stroganoff.
  • Dip the liver in flour, placing it in a plastic bag.
  • Cut onion into half rings.
  • Heat the lard in a frying pan, fry the liver in it. Fry without a lid on an intense fire for 5 minutes.
  • Add the onions, continue frying for 2-3 minutes with the liver.
  • Put the pepper pod in the pan, add salt to the liver to taste. Pour in the cream.
  • Reduce heat and simmer, covered, for 10 minutes. 7-8 minutes before readiness remove the pepper pod, otherwise the dish will be too spicy.

The liver in Stroganoff has a spicy taste. On the one hand, it turns out to be soft and gentle, with a creamy aftertaste, on the other hand - quite spicy. This recipe has a lot of fans, and this is no accident. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

Composition:

  • pork liver - 0, 8 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • Bulgarian pepper - 0, 6 kg;
  • parsley - 100 g;
  • salt, pepper - to taste;
  • olive oil - how much will leave;
  • lemon - 0, 5 pcs.

Method of preparation:

  • Prepare the liver as in the previous recipe. The only thing in the flour is not necessary to roll it.
  • Cut onion into thin half rings.
  • Cut carrots into thin strips or grated on a grater for Korean salads.
  • Pepper wash, remove seeds. Cut the peppers 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 another couple of minutes.
  • Add half a cup of warm water, chopped parsley and simmer the dish over low heat until the water has evaporated almost completely.
  • Pepper and salt, mix.
  • Squeeze lemon juice, add to dish, mix.
  • Turn off the heat and leave in a frying pan under the lid for 10 minutes.

Liver with vegetables can be served with mashed potatoes or even without a side dish. According to this recipe, it turns out tender and juicy.

Pork liver pate

Composition:

  • pork liver - 1 kg;
  • onions - 150 g;
  • garlic - 3 cloves;
  • bay leaf - 2 pcs .;
  • ghee - 100 ml;
  • sea salt - 10 g;
  • black pepper peas - 5 pcs.

Method of preparation:

  • Wash the liver. Cut into large chunks.
  • Boil 2 liters of milk or water (you can mix them in half).
  • Dip a liver and boil it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, a clear liquid will flow out of the hole.
  • Boil pure water, adding bay leaf, onion, garlic, and peppercorns to it. Cook for 10 minutes.
  • Transfer the liver to the broth, boil it for 10 minutes.
  • Remove the liver, cool, Peel off the film. Scroll through the meat grinder several times.
  • Do the same with vegetables from broth.
  • Combine the vegetables with the liver, add some salt, add the ghee and mix thoroughly.
  • Form a bar and cool in the fridge.

Liver pate in this recipe will come out tender and fragrant.

Prepare pork liver soft and juicy can be easily. Even an inexperienced hostess can cope with this if she follows the recommendations in the recipe.

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