How to properly cook pork liver so that it is soft recipe. Liver dishes

Pork liver is the most dietary part of the pork carcass. It contains ~129 cal/100 g of product, so it can be safely included in your diet for weight loss.

It is especially useful for a growing body and people with low hemoglobin. Pig liver is rich in beneficial microelements and a group of vitamins.

Ascorbic acid only ~27 mg/100 g liver. And the most powerful antioxidant carotene strengthens the immune system and increases resistance to stress.

Liver is a popular organ food in many cultures. An affordable price allows people to consume liver in the amount necessary for the body.

Pork liver dishes can be served as an appetizer, main course, accompanied by various side dishes and be the main part of warm salads. The liver can be consumed boiled, fried or baked. In any case, dishes with it turn out tasty and healthy.

Several culinary masterpieces from pork liver for those housewives who love this offal with all their soul and stomach.

Boiled pork liver pate

Pate is an excellent spread for breakfast sandwiches. It is not difficult to prepare, but it does require a little more time to cook the liver. About an hour on low heat.

The liver does not require pre-soaking, but to be on the safe side, you can do this 15 minutes beforehand. Fill it with milk, mineral water or just water and add a little sugar. Afterwards, the offal does not need to be washed, but immediately lowered into the pan and filled with water to the very top.

Bring the water to a boil over high heat and reduce to medium and cook for 40-45 minutes. We wash the finished liver with water, and strain the broth through a fine sieve into another pan.

Return the liver to the clean broth, add garlic, spices and simmer over low heat for another 5-10 minutes. We cut the finished offal into small pieces and get rid of the bile ducts. We put the liver into the blender, as well as the onions and garlic from the broth. Grind until a paste-like consistency is formed.

The pate is ready, all you have to do is add melted butter to it and you can safely spread it on a piece of fresh bread. Finely chopped herbs and fresh onions will add a special taste to the pate.

Note:

Pink salt is rich in microelements and is much healthier than table salt, but you should not overuse it in cooking. No more than one full teaspoon per day;
The liver broth can be used to cook rice or pasta.

Fried pork liver “Savore in Cretan”

In Crete, fried liver is eaten at least twice a week. This dish is often used as an appetizer with dry white and red wine.

Just a few decades ago in Crete, Savore was part of the Christmas table. This tradition originated in Cretan villages, when not every family could afford to keep a pig.

Before Christmas, the pigs were slaughtered by the village landowner and his relatives. The meat was divided among all residents, but some received only offal in the form of liver and lungs.

The poor, wanting to prolong the pleasure of eating something meaty, tried to preserve the suitability of fried liver for a long time. This is how vinegar appeared in this dish, which is a natural preservative, preserves the product from spoilage and sets a special flavor tone.

Subsequently, many food products using substantial quantities of vinegar appeared on Crete. For example, vinegar sausages and meat apaca are simply adored by the locals of the island.

Vinegar is indispensable both in cooking and in everyday life. Its ability to kill germs allows it to be used when washing dishes without the need to resort to harmful chemicals.

Before frying, it is better to clean the pig’s liver from the film, then the dish will turn out more tender.

Ingredients:

1 kg pork liver;
Half a glass of flour;
Vinegar;
Rosemary;
Salt.

Cut the offal lengthwise into finger-thick slices. Salt and roll in flour.

Place these slices in heated oil in a frying pan and fry over medium heat on both sides for a few minutes until golden brown. Then simmer them over low heat under the lid for 10-15 minutes, turning the slices once.

After checking for readiness, sprinkle with rosemary. Increase the heat and pour a little vinegar into the pan. As soon as it stops sizzling, stir the liver in the pan and immediately place it on a plate.

Note: You can use red wine instead of vinegar.

Greek pork liver stifado

Various types of stifado are prepared in Greece. The main ingredient of this dish is a lot of onions and a lot of tomato sauce.

In summer, fresh tomatoes are used, and in winter, tomato dressings are used. Stifado is prepared with different types of meat, as well as chicken and other types of liver.

Ingredients:

1 kg of pork liver;
0.5 kg small onions;
Bunch of fennel;
400 g tomato paste;
Black pepper (peas);
Cinnamon stick;
Olive oil;
Salt to taste.

Heat 100 ml olive oil in a saucepan. Throw the diced liver into the pan, stirring all the time, until golden brown on several sides.

Reduce heat and cover with a lid. Simmer for 10-15 minutes. Coarsely chop the onion and add it to the pan with the offal and simmer for another 12-15 minutes.

Increase the heat and pour one glass of water into the pan and let it boil. Immediately add salt and pepper and add finely chopped fennel.

Simmer again over low heat for 5-7 minutes. Add a cinnamon stick and tomato paste. Let the dish simmer for 10-15 minutes.

After about 40-50 minutes, Stifado is ready. We serve this dish with a side dish in the form of mashed potatoes, boiled rice or pasta. Pork liver can become the main ingredient in warm salads.

Considering that such dishes are considered not entirely healthy food, the question arises: how do the Greeks manage to be famous for their longevity?

It’s just that in Crete they also consume a huge variety of fresh salads with medicinal herbs and only natural ingredients. Dietary salads are an integral part of any Cretan table.

Diet salad with arugula and pork liver

This is a very healthy salad. You will need:

Cherry tomatoes;
Fresh lettuce leaves;
Green onions;
Arugula;
Any hard cheese;
Soy sauce;
A spoon of natural honey.

Cut the pork liver into finger-thick slices and lightly fry in a frying pan. Then pour soy sauce over them, add honey, add 100 g of water and simmer until done.

Meanwhile, prepare the lettuce leaves, rinse well and chop coarsely into a deep plate. Cut cherry tomatoes into two halves.

Pass the cheese through a coarse grater. Finely chop the green onions and arugula. Mix everything and add warm liver to the salad.

The finished salad can be sprinkled with fresh lemon juice or vinegar. It is better to season the salad with 0.3% extra virgin olive oil. The multivitamin salad is ready.

Venetian style pork liver

In the countryside near Venice, there is an ancient holiday called Pig Day. In this way, local residents celebrate the abundance and prosperity of the village.

Ingredients:

1 kg of pork liver;
1 kg of onion;
150 g olive oil;
100 ml balsamic vinegar;
2 tsp. brown sugar;
One bunch of parsley;
300-400 ml red wine;
Black peppercorns;
Salt.

Clear the offal from film and bile ducts. You can lightly pour boiling water over it to make the film come off easier. Wash and cut into medium cubes.

In a deep frying pan, sauté coarsely chopped onion in half the olive oil. When the onion turns slightly golden, add vinegar and sugar.

Leave on low heat until it takes on a caramel appearance. Place the prepared onion in a separate bowl.

In the same frying pan, lightly fry the liver, adding the rest of the olive oil. We extinguish with wine, salt and pepper.

Return the onion to the pan and sprinkle with finely chopped parsley. Mix thoroughly and leave to simmer, reducing the heat to low.

Olive oil;

Lemon juice.

Cut the liver into thin slices, wash and dry. Place in a heated frying pan with 2-3 tbsp. l. olive oil.

Fry a little on each side for a few minutes until browned. Chop the vegetables in a convenient way, large or small, and add to the pan.

Stir for one minute. Pour a glass of warm water. Cover with a lid and simmer until fully cooked on low heat.

At the end, salt the dish and add the juice of half a lemon. Sprinkle with chopped parsley and let it brew under the lid for 5-10 minutes and serve.

Note:

Add salt directly at the end to prevent the liver from becoming rubbery.

Bon appetit!

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 people don't like it because it's slightly bitter. But you just need to know how to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, and liver pies. Start preparing the liver with proper 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 don’t have to remove the film.
To remove bitterness and specific aroma, soak in milk for several hours.
To make the offal tender when frying, beat it.

Pork liver pate

As mentioned above, pork liver makes delicious pates. Take 0.5 kg of meat and liver, 1 tbsp. spoon of cognac and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon each of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 teaspoon. spoon of salt, 250 g of bacon.

Grind the meat and liver in a meat grinder. Place all the ingredients into the minced meat and use a blender to mix until smooth. Place two thin strips of bacon in the bottom of a small deep dish. Place the liver mass on it and cover with bacon on top. Place the pan in a large container, add water and place in the oven. A “water bath” will help achieve a smooth and delicate consistency. Set it to 170˚C and bake for an hour and a half.

Remove the finished pate from a large container, wrap it in foil, press down with a weight and leave to cool. This technique will make the pate dense and finely textured.

Pork liver in a frying pan

Pork liver goes well with onions. Fry the onion in vegetable fat 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 frying pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Place 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 liver so that it is soft and juicy. There are several simple recipes that will allow you to achieve this without any problems 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 to cook, so it is enough to rinse it and keep it in cool water for 30 minutes, after which you can start cooking. Clean it from the bile ducts and film, cut into small bars. Season with salt and pepper.

Chop the onion and carrots into small cubes, then fry over medium heat until golden brown. Dip liver pieces in flour and fry in vegetable oil in a separate frying pan until a crust forms. Add the onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Add a tablespoon of water periodically to prevent the dish from burning and to cook well.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for hardness. If you want the liver to be softer and juicier, you can add another 1-2 tablespoons of water and simmer longer until the dish meets the desired taste.

How to cook soft and juicy pork liver

You will need:

- 0.5 kg pork liver;

- 5 tbsp. spoons of flour;

- 2 tbsp. spoons of mayonnaise;

- 2 tbsp. spoons of sour cream;

- 1 onion;

- spices.

Pork liver has a high blood content, which makes it more bitter than chicken liver. After washing the liver, soak it in cold water for another 1-1.5 hours. Then clean off the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

Dip the liver in flour, adding salt and spices. Heat a frying pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be fully cooked, so remove the liver when it begins to release juice abundantly and place it on a plate.

Prepare a sauce for further stewing of pork liver. Pour a glass of water into the pan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and diced onion into the boiling sauce. Simmer over low heat for 20 minutes until the dish reaches 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 tbsp. spoon of milk;

- 1 tbsp. spoon of buckwheat;

- pork fat mesh;

- salt.

Beef liver is the toughest and most bitter, but it can be prepared deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the film from the beef liver, cut into cubes and soak in milk for half an hour. Chop the onions and carrots and sauté in vegetable oil. Pass the pieces of liver and fried vegetables through a meat grinder or grind in a blender. Mix the resulting minced meat with the prepared one and add salt to taste.

Cut the pork fat mesh into 10x10 cm squares. Wrap a tablespoon of liver mass in them, making something like cabbage rolls. Fry the pieces in vegetable oil until crispy, then place them in a pot or heat-resistant dish, covering it with cabbage leaves. Pour a small amount of boiling water into the dish, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.

How to deliciously fry pork liver

Many housewives are concerned with the question of how to cook the liver more deliciously so that it is not tough. This recipe helps ensure that the liver is juicy and soft. It will take about half an hour to prepare this gravy.

You will need

- 500 g pork liver;
- 300 g kefir;
- salt and ground black pepper to taste;
- 1 onion head;
- 1 fresh carrot;
- vegetable oil for frying.

Instructions

Prepare a frying pan in which you will fry all the ingredients. Peel the onion and chop it finely. Peel the carrots and grate them on a coarse grater. Place carrots and onions in a greased frying pan.

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 heat to low and simmer the liver for 20 minutes until cooked.

Helpful advice

To make it easier to slice, the liver should be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it needs to be simmered over low heat. You can use all-purpose seasoning instead of salt and pepper. To make it easier to wash liver blood off your hands and cutting board, use cold water.

Pork liver is an excellent product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravies - the list is endless. There are no particular difficulties in preparing pork liver, and the dishes turn out tasty and economical, because pork liver is inexpensive.

You will need

- pork liver;
- cream;
- butter and olive oil;
- vegetables.

Instructions

When you decide 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 blemishes, and when cut, its surface will be porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the product smells sour, you shouldn’t buy it - this usually indicates long storage, freezing and thawing. A dry surface of the liver can also be evidence of prolonged exposure to the counter.

If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it can only be stored for a long time in this form. This product consists of a fairly large amount of water, so during normal storage it will become dry, and the finished dish will ultimately not be particularly tasty.

Before cooking, peel the film from the pork liver so that later it turns out especially juicy and tender. Then wash it and soak it for at least half an hour in regular cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in preparing this product - add salt only at the very end, when the liver is already ready, otherwise it may turn out to be harsh.

Prepare the liver according to the traditional recipe - simmer it in sour cream with onions, carrots and herbs. To do this, soak this offal as 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. Cut the onion into half rings. In a deep frying pan, fry the onions and carrots in sunflower oil until half cooked. Add 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 frying pan, stir, add a glass of hot water or milk per 500 g of liver. Cover the pan with a lid, reduce heat, and simmer the liver for about 20 minutes. Stir the gravy from time to time. Don't forget to add salt to taste at the very end and add finely chopped parsley when serving.

As a side dish for liver stewed in sour cream, boiled or baked potatoes, pea or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect. Stewed or fresh vegetables will also be an excellent addition to such a dish, and they are low-calorie and healthy.

Bake the liver in a pot with oranges and apples - you can pleasantly surprise your guests with this dish. 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 frying pan, fry a couple of onions, cut into half rings, and place them together with the liver in pots, add salt. Add the apple and orange cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and place in an oven preheated to 200°C for 20 minutes. Serve the finished liver directly in pots, sprinkled with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour taste.

Experiment with ingredients - instead of fruit in pots, you can bake pork liver with potatoes, mushrooms or just vegetables. Just make sure the liver and potato pieces are about the same size to cook evenly. Use cream, chicken or vegetable broth, or just water will do. All ingredients can be sprinkled with grated cheese to give the dish a golden brown and tasty crust. Seasonings include black or white pepper, rosemary, and bay leaf.

Fry the pork liver over an open fire. Cut the pre-washed liver into large pieces of the same size and thread them onto skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Lard will make the kebab more juicy and tender. Place the skewers on the grill and cook as usual for 15 minutes. At the end, sprinkle directly during cooking with a mixture of salt, black and red pepper, and ground coriander. Before cooking, the liver can be soaked in milk or left for half an hour, mixed with dry mustard. And instead of fresh lard, a fat mesh is suitable, in which you need to wrap each piece. You can find it at the market in meat pavilions. During cooking, the liver will absorb all the fat, the mesh will not be visible, and the kebab will turn out especially juicy.

Pork liver makes a tasty and tender pate. To prepare it, fry 500 g of liver, cut into pieces, in a frying pan. It should be cooked well. Add salt at the end. Separately, sauté a couple of onions and carrots, cut into strips or thin slices, in butter. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. spoons of butter, black pepper and your favorite herbs. Distribute the finished mixture in an even layer into a container of a suitable size, pour in a thin layer of melted fat, cover with a lid and put in the refrigerator for several hours. When the pate has hardened, serve it with a crispy loaf, herbs and fresh cucumbers - it will be a tasty and healthy snack.

Use pork liver to make salads as well. Pre-fry it in butter without any additives, cool to room temperature and mix with red onion, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the finished salad with a gentle dressing mixed from 1 tbsp. spoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.

note

Pork liver is not only a filling, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily requirement of copper and cobalt.

Almost every housewife tries to diversify the holiday menu. You can surprise your guests and please your loved ones by preparing quail under the marinade. This is a delicious and unusual dish.

You will need

- quail (4 pcs.);
- bacon (4 strips);
- onions (2 pcs.);
- apple (1 pc.);
- chicken liver (200 grams);
- vegetable oil;
- flour (1 tablespoon);
- pepper to taste.
- Marinade:
- soy sauce (1 tablespoon);
- olive oil (1 tablespoon);
- honey (1 teaspoon);
- paprika (1 teaspoon).
- Salad:
- white cabbage (200 grams);
- carrots (1 pc.);
- celery (1 pc.);
- rhubarb (50 grams);
- tarragon greens;
- olive oil.

How to cook pork liver at home? Many housewives are accustomed to only frying or stewing such a product. However, more experienced chefs claim that this ingredient can be used to make the most delicious pate, as well as delicious cutlets.

Fried pork liver: cooking recipes

Frying pork offal is quite easy. It quickly becomes soft and tender, and is ideal for any side dishes.

So, to prepare a delicious dish for the dinner table, we will need:

fresh pork liver - about 500 g;
cow's milk - 2 cups;
vegetable oil - 40 ml;
large onion - 1 onion head;
salt and other spices - use to taste;
large carrot - 1 pc.

Food preparation

How is fried pork liver prepared? Recipes for such dishes usually begin with processing the offal. It is washed thoroughly, removing inedible parts in the form of films and veins. After this, the liver is chopped into strips and placed in a deep bowl.

In order for this product to lose its bitterness as much as possible, it is poured with milk and left in this form for 30-50 minutes.

After soaking the liver in a milk drink, it is removed and dried.

Heat treatment process in a frying pan

Before cooking pork liver in a frying pan, heat the dishes very high. Then all the chopped offal is placed in it and cooked until all the liquid has completely evaporated. Next, add vegetable oil to it and begin to fry over low heat.

Pork liver should be subjected to heat treatment for about 20 minutes. At the same time, it must be stirred periodically with a large spoon so that the product does not stick to the bottom of the pan and does not burn.

After the specified time has passed, half rings of onions are added to the bowl, as well as coarsely grated carrots. After mixing the ingredients, salt and pepper them, and then cook over low heat for about another ¼ hour. During this time, the pork liver and vegetables should be well cooked.

Serving for lunch

Now you know how to cook pork liver in a frying pan. After the offal is fried, it is laid out on a plate, and some side dish is placed next to it. The best option is mashed potatoes or boiled pasta.

Liver stewing

Stewed pork liver is prepared just as easily and simply as fried one. The offal along with vegetables is processed in a deep frying pan in the same way as the recipe above, and then a little drinking water is added. After mixing the ingredients, simmer them for 15 minutes.

If you want to get a more aromatic and thick goulash, then you can additionally add a little tomato paste and wheat flour to the products.

Like fried, stewed pork liver is served with a side dish of mashed potatoes. This lunch is not only very tasty, but also quite filling and nutritious.

Making a delicious pate

Homemade pork liver pate is an excellent alternative to the store-bought product. This product is easy and simple to prepare. To make sure of this, we recommend starting to create the pate right now. To do this you may need:

pork liver - 1.2 kg;
undercuts - about 800g;
onions - about 3 heads;
juicy carrots - 3 pcs.;
salt, ground black pepper - use to your taste;
medium-sized eggs - 3 pcs.

Ingredient Processing

Before cooking pork liver on the stove, the undercuts without skin are cut into large pieces, and the offal is washed well, cleaned of ducts and also coarsely chopped. After this, they begin to process the vegetables. The carrots are grated on a large grater, and the onions are cut into half rings.

Heat treatment

Having prepared the main ingredients, the undercut is placed in a thick-walled pan, and then covered with carrots, onions and pork liver. All ingredients are salted and peppered, after which approximately 150 ml of boiled water is poured in. In this composition, the dish is covered with a lid and cooked in an oven preheated to 200 degrees for a whole hour. After time has passed, the temperature is reduced to 175 degrees and the food is baked for another 60 minutes.

Cooking pate

After all the ingredients are as soft as possible, remove them from the stove and cool completely. Then the products are passed through a meat grinder twice or crushed using a blender (until a homogeneous mass is obtained).

After adding egg yolks to the aromatic mixture, mix it thoroughly again. After this, beat the whites separately and also add them to the liver mass.

Mixing the ingredients from bottom to top with careful movements, they are placed in a baking dish, which is pre-greased with oil.

With this composition, the semi-finished product is sent to the oven and baked at 180 degrees for 20 minutes.

After the pork liver pate is ready, take it out and cool completely. Then the mold is turned upside down and the product is carefully removed.

Step-by-step recipe for pork liver cutlets

After the bottom side of the products becomes golden brown, they are turned over using a spatula.

Serve delicious cutlets for lunch

Now you know simple recipes with pork liver. After the tasty and aromatic cutlets are fried on both sides, they are removed from the pan and placed on a large plate.

Pork liver products are presented to the table along with mashed potatoes, julienne, vegetable sauté, salads or other side dishes. By the way, some housewives prefer to serve liver cutlets to guests as a cold appetizer. In this case, you should prepare a flavorful sauce for them separately. To do this, finely grate garlic cloves and hard cheese, and then add finely chopped dill to them. All ingredients are seasoned with fatty mayonnaise and mixed thoroughly. The resulting garlic mass is applied to the cutlet and eaten along with a slice of bread.

It is difficult to imagine a modern table without offal - now they are used in many recipes in the kitchen. Giblets are quite cheap products, but incredibly healthy, and therefore Your Cook offers to find out how long to fry pork liver in a frying pan and how to do it correctly. Believe me, even an ordinary liver can become an exquisite and delicious delicacy if you know a few tricks!

How long to fry pork liver in a frying pan

Pork offal is no less healthy than beef or chicken - it also contains many useful substances and vitamins. So, pork liver contains an incredible amount of iron and nutrients that have a beneficial effect on the human body.

Of course, during frying, most of the vitamins and microelements will be destroyed, so it is best to cook the liver over low heat, or even better, simmer in a frying pan under a lid.
Giblets do not fry for long; it usually takes about 15 minutes to fry pork liver on both sides - much less than cooking meat. For children, the liver is cooked a little longer and is often stewed in gravy over low heat.
The degree of readiness is considered to be the internal appearance of the offal - a well-fried liver is homogeneous inside, it becomes grayer in appearance, no reddish juice is released from it, and the fibers inside do not look burgundy or moist.

How to fry pork liver with onions in a frying pan

Ingredients

Pork liver - 500 g + -
— 1-2 pcs. + -
— 50 ml + -
- for frying + -
- taste + -
- taste + -

How to deliciously fry pork liver in a frying pan

It is best to soak the pork liver in water first, since the dish can taste bitter - this organ has a very unique taste and often requires pre-treatment.
To get a tender and tasty dish without bitterness, pour cold water into a bowl, add a little salt and place the washed and film-free pig liver into the water.
When the organ is thoroughly soaked, drain the salt water and rinse the liver under running water.
We cut the offal in the way that is convenient for us - usually housewives chop the pork liver into medium-sized cubes. Remember that the liver fries quite heavily during cooking, so the slices will become approximately half the size.
Heat a little sunflower oil in a frying pan, peel the onion, chop it into small cubes and fry it over low heat until golden brown.
Add soaked slices of pork liver to the finished onion and, stirring them with a spatula, fry on all sides for about 5-6 minutes.
Pour low-fat sour cream into the pan, salt and pepper the dish. You can add your favorite spices and aromatic herbs. Some housewives like to cook spicy liver - then you can simply add a pinch of hot pepper.
Reduce the heat and cover the frying pan with a lid so that the liver is stewed in sour cream and onions until cooked.

Serve the dish hot. Buckwheat is an ideal and healthy side dish for fried pork liver.

How to fry pork liver chops in a frying pan

You can make cutlets not only from meat, but also from offal - such cutlets will be much healthier and often cheaper. If you have fresh pork liver in your refrigerator, be sure to try this recipe!

Ingredients

Pork liver – 1 kg;
Chicken eggs – 2 pcs.;
Garlic – 2 cloves;
Onion – 1 large head;
Table salt - to taste;
Wheat flour - how much minced meat will take;
Freshly ground black pepper - to taste.

How to cook liver cutlets at home

It is best to cook pork liver chops with fried onions - this is a win-win combination that even those who are not too fond of pork offal like. To do this, we first peel the onion, then chop it finely and fry it until golden brown in sunflower oil.
We chop the liver into minced meat by passing it through a meat grinder or using a food processor or blender. If you don’t have kitchen helpers on hand, then simply chop the liver as finely as possible with a sharp knife.

Add the fried onion to the minced pork liver and press the garlic through a press. Beat in two chicken eggs.
Stir the minced meat, salt and pepper it to your taste. Add a little wheat flour so that the liver cutlets hold their shape and turn out more filling. The minced meat should come out medium liquid, a little thinner than for regular cutlets.
Place a tablespoon of chops on a frying pan heated over medium heat, frying them until cooked on both sides. It is best to fry liver cutlets with a lid.

This dish is best served with a sauce - for example, sour cream. And if you are not on a diet, then season the fried pork liver cutlets with mayonnaise and garlic - it will turn out incredibly tasty!

How to quickly fry pork liver in one piece

Ingredients

Pork liver - portioned piece;
Freshly ground black pepper - to taste;
Purified cold water - for soaking;
Table salt - to taste.

How to make delicious pork liver with your own hands

First, let’s soak the internal organ at least briefly in salted cold water so that possible bitterness and an unpleasant characteristic taste, which is why not everyone likes offal, will leave the liver.
Dip the pork liver, cleared of membranes, into a bowl of water and forget about it for at least 10-20 minutes.
Heat a frying pan by pouring a little vegetable oil into it for frying.
Place the liver, washed under running water, in a frying pan and fry it over low heat on one side.
Then we turn the offal over to the other side and fry again.
Cover the dish with a lid and let it simmer for another 5-8 minutes so that the liver is well fried and not soggy.
Remove the lid, salt and pepper the dish and test it with a toothpick, piercing it all the way through. If it is dry and not colored reddish, then our treat is completely ready.

We serve the liver with sauce - this is what they usually do in cafes and restaurants, and it wouldn’t hurt to offer a fresh tomato for this dish.

Cook's trick: if you don't know how long to fry the pork liver in a frying pan and you're not sure it's cooked well, just cut the piece in half and look at its core.

A fully prepared liver will have the same color and texture on the inside as on the outside.

Fried pork liver: cooking recipes

Frying pork offal is quite easy. It quickly becomes soft and tender, and is ideal for any side dishes.

So, to prepare a delicious dish for the dinner table, we will need:

fresh pork liver - about 500 g;
cow's milk - 2 cups;
vegetable oil - 40 ml;
large onion - 1 onion head;
salt and other spices - use to taste;
large carrot - 1 pc.

Food preparation

In order for this product to lose its bitterness as much as possible, it is poured with milk and left in this form for 30-50 minutes.

After soaking the liver in a milk drink, it is removed and dried.

Heat treatment process in a frying pan

Serving for lunch

Now you know how to cook pork liver in a frying pan. After the offal is fried, it is laid out on a plate, and some side dish is placed next to it. The best option is mashed potatoes or boiled pasta.

Liver stewing

If you want to get a more aromatic and thick goulash, then you can additionally add a little tomato paste and wheat flour to the products.

Like fried, stewed pork liver is served with a side dish of mashed potatoes. This lunch is not only very tasty, but also quite filling and nutritious.

Making a delicious pate

pork liver - 1.2 kg;
undercuts - about 800g;
onions - about 3 heads;
juicy carrots - 3 pcs.;
salt, ground black pepper - use to your taste;
medium-sized eggs - 3 pcs.

Ingredient Processing

Heat treatment

Cooking pate

After adding egg yolks to the aromatic mixture, mix it thoroughly again. After this, beat the whites separately and also add them to the liver mass.

Mixing the ingredients from bottom to top with careful movements, they are placed in a baking dish, which is pre-greased with oil.

With this composition, the semi-finished product is sent to the oven and baked at 180 degrees for 20 minutes.

After the pork liver pate is ready, take it out and cool completely. Then the mold is turned upside down and the product is carefully removed.

Step-by-step recipe for pork liver cutlets

After the bottom side of the products becomes golden brown, they are turned over using a spatula.

Serve delicious cutlets for lunch

Now you know simple recipes with pork liver. After the tasty and aromatic cutlets are fried on both sides, they are removed from the pan and placed on a large plate.