How to cook pork liver so that it is soft. With mushrooms in sour cream sauce

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 her because slight bitterness. But you just need to know how to cook deliciously pork liver.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, pies with liver. 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 produces delicious pates. Take 0.5 kg of meat and liver, 1 tbsp. spoon of cognac and sherry, 2 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.

Grind the meat and liver in a meat grinder. Add all the ingredients to the minced meat and use a blender to mix until homogeneous mass. 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. " Water bath" will help achieve an even 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. 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 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, which 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 - 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 onions and carrots, then simmer for 15 minutes. low heat, covering the pan with a lid. Add a tablespoon of water periodically to prevent the dish from burning and to simmer well.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check ready dish for rigidity. 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 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 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. Clear beef liver from the film, cut into cubes and soak for half an hour in milk. 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 about 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 carrots;
- 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 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;
- creamy and olive oil;
- vegetables.

Instructions

Having decided to cook pork liver, purchase fresh product— the taste of the finished dish will directly depend on this. Good liver should have a uniform brown color without any spots, and when cut, its surface should 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, remove 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 traditional recipe- stew 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 sunflower oil fry the onions and carrots 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 pan, stir, add a glass 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, peas or mashed potatoes are perfect, buckwheat, pasta, boiled rice with vegetables or mushrooms. Stewed or fresh vegetables there will also be a great addition for such a dish, which is 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 black ground pepper and fry in butter until golden crust. 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, 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, Bay leaf.

Fry the pork liver open fire. Cut the pre-washed liver into large pieces the same size and thread them onto skewers, alternating with thin pieces 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 in the usual way within 15 minutes. At the end, sprinkle with a mixture of salt, black and red pepper while cooking, 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 is fine fat mesh in which each piece must be wrapped. 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 until room temperature and mix with red onion, arugula and watercress, add cherry tomatoes and some bell pepper. Ready salad drizzle with a gentle dressing mixed from 1 tbsp. spoons 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, daily norm copper and cobalt.

Almost every housewife tries to diversify 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.

Pork liver - nutritious and healthy meat product, which can be prepared by the most different ways- stew, fry, bake with vegetables, make cutlets and even cake! Preparing pork liver dishes will not take much time, and to make them tasty and aromatic, you need to carefully study the chosen recipe and strictly follow its recommendations.

Pork liver stewed in a frying pan with onions – great option For hearty lunch. The finished offal can be used for salads, or consumed as an independent dish.

Required ingredients:

liver – 500 grams;
vegetable oil – 25 grams;
pepper (black) and salt – 3-4 grams each;
flour – 140 grams;
two onions.

Cooking:

Free the offal from the bile ducts, remove the film and wash thoroughly. It is recommended to soak the liver in milk for two hours, then its taste will become more delicate.
Peel the onion and chop into half rings.
After this, cut the pork into square pieces and coat them with flour.
Heat vegetable fat in a frying pan, place the liver in it, add salt, season with pepper and fry on both sides until a brown crust appears.
Now add the onion to the pan and fry it along with the pork until it turns golden brown. It should be taken into account that long-term heat treatment will make the offal tough, so it should be cooked for no more than 8-10 minutes.

Fried pork liver turns out very appetizing, it goes perfectly with boiled potatoes, black rice and pickled cucumbers.

Cooking Stroganoff style

Those who prefer to eat healthy should definitely include a pork liver dish prepared according to this recipe in their menu. The calorie content of Stroganoff-style meat is only 150 Kcal (per 100 grams), and it also retains all the healthy vitamins.

Required ingredients:

fresh offal – 650 grams;
milk yoghurt (drinking) – 280 ml;
carrot;
sea salt – 5 grams;
two onions;
spices (basil, oregano, coriander) – 7 grams.

Cooking:

Wash, peel and soak the liver in cold water for an hour. Then cut into long slices.
Chop the onion into half rings, cut the carrots into strips. Simmer the vegetables in a frying pan without fat for about 2 minutes until they soften.
Now add the offal to the carrots and onions, fry it on both sides in vegetable oil.
Place yogurt in a frying pan, add salt and spices. After this, simmer for half an hour with the lid closed.

Delicious pork is ready, serve dietary dish liver is recommended with tomato and cucumber salad.

In a slow cooker with vegetables

Using an electric stove allows housewives to significantly save time and effort on cooking. meat dishes. Pork liver in a slow cooker with vegetables has a rich, pleasant taste, so it’s perfect for adults and children’s tables.

Required ingredients:

liver – 580 grams;
large onion;
one carrot;
three bay leaves;
one large tomato;
sweet pepper – 270 grams;
refined oil – 20 ml;
small zucchini;
a small bunch of dill and cilantro.

Cooking:

Place the offal in salted water and wait three hours. The liquid in which it will be located must be changed periodically.
Then cut the liver into cubes. Peel, wash and chop all vegetables into small cubes.
Pour oil into the slow cooker and add pork. Set the “Frying” mode and fry the liver until golden brown.
Then place the vegetables and bay leaf into the bowl with the meat and stir. Select the “Stew” function, lower the lid and cook for about 45-50 minutes.
To keep the pork tender, add salt. stewed foods needed at the end of cooking.

It is recommended to cover a hot dish of vegetables and liver in a slow cooker with chopped herbs, then arrange on plates and serve.

Pork liver with sour cream

A chic treat for dinner that everyone in the household will definitely appreciate - this fragrant liver, stewed in sour cream. Milk product makes pork especially tender and gives it a unique, creamy taste.

Required ingredients:

pork liver – 750 grams;
carrots and onions – 2 pcs.;
sour cream – 60 grams;
three cloves of garlic;
seasonings (for meat), salt - at your discretion.

Cooking:

Remove all films and excess fat from the liver, wash and cut into cubes. Then soak in milk for 40-50 minutes.
Cut the onion into slices, the carrot into cubes, and chop the garlic under a press.
Place the pork pieces in a deep frying pan with refined oil and fry thoroughly on all sides for about seven minutes.
Then add vegetables, salt, season with spices and simmer for another three minutes.
Pour sour cream over the contents of the frying pan, stir, cover with a lid and cook for fifteen minutes.

Ready liver in sour cream can be consumed hot or cold, with stewed eggplants, pasta or any cereal.

How to deliciously stew with potatoes?

This wonderful dish It is prepared quickly and so simply that even an inexperienced cook can handle it. To make the treat tasty, you need to select fresh liver, crumbly potatoes and use a lot of aromatic spices.

Required ingredients:

offal – 1 kg;
potatoes – 5-6 pcs.;
tomato paste – 25 grams;
onion – 110 grams;
2 cloves of garlic;
greens (any) – 80 grams;
spices, spices and salt - to your taste.

Cooking:

Peel the potatoes, put them in a frying pan and fry in vegetable fat until they soften a little.
Remove the skins from the onion, rinse it with water and cut into half rings. Chop the garlic into cubes.
Clean the liver and wash thoroughly. Then chop it, place it in a separate frying pan and fry it along with the onion, stirring regularly, for about 8 minutes.
Put in a cauldron fried potatoes, add liver to it and sprinkle garlic. After this, season with seasonings and salt.
Place the tomato in a bowl and dilute with water to obtain a semi-liquid mixture. Then pour it into the cauldron with the ingredients and stir well.
Fill the contents of the cauldron with water so that it lightly covers all the ingredients, then turn on the stove and simmer for 12 minutes.

Before eating, sprinkle the treat with chopped herbs and offer to try it in combination with adjika, sour cream sauce and grain bread.

Pork liver cutlets in a frying pan

To surprise your loved ones and friends with an original and healthy dinner, you can fry liver cutlets. They turn out especially fluffy and appetizing if you add them to the minced meat. semolina. This will not add calories to the dish, but will only improve its taste and appearance.

Required ingredients:

pork liver – 650 grams;
onions – 2 pcs.;
semolina – 160 grams;
mixture of peppers – 6 grams;
salt - to your taste;
egg;
flour or small crackers - for breading;
sour cream – 25 grams;
two cloves of garlic;
cheese ( durum varieties) – 150 grams.

Cooking:

First you need to make minced liver. To do this, remove the veins from the offal, wash it with running water and cut it into large pieces.
Peel the onion and divide into four parts.
Grind the prepared products in a meat grinder.
Beat the egg into the minced liver, add pepper, sour cream, salt and chopped garlic. Then add semolina, stir well and put in the refrigerator for half an hour.
Then form cutlets from the liver mass, roll them in breadcrumbs or in flour and fry on both sides in hot oil.

While the cutlets have not cooled down, you need to place them on large dish and cover with grated cheese. Serve with lettuce leaves and fresh tomato slices.

Delicious liver cake

Gorgeous pork liver cake universal dish– it can be a full dinner with the family or become a savory snack for festive table. You can make a meat cake very easily from inexpensive and affordable products.

Required ingredients:

pork liver – 0.7 kg;
carrot;
bulb;
three raw eggs;
mayonnaise – 180 grams;
one boiled egg;
flour – 85 grams;
chopped greens – 70 grams;
walnuts (small) – 120 grams;
starch – 40 grams;
garlic clove;
seasonings and salt - to your taste.

Cooking:

Grind the liver, cleaned of veins and films, in a blender.
Put in minced meat raw eggs and salt. Then add flour, starch and mix. You should get a semi-liquid, meaty dough.
Heat a frying pan, pour oil into it and bake liver pancakes frying them on both sides.
Cool the finished pancakes and put them in a stack.
To make the filling for the cake, you need to peel the onions and carrots, and then cut them into small cubes.
Fry vegetables in vegetable fat in a frying pan. Then add chopped garlic, chopped egg (boiled), mayonnaise and stir.
Cover the meat pancakes generously with filling and form them into a cake, placing the “cakes” on top of each other.
Place the finished treat in a cold place for three hours.

Grease before serving liver cake mayonnaise, sprinkle with herbs and nuts, then divide into portions and offer to guests.

Boiled pork liver salad

TO festive banquet can be cooked delicious salad from boiled liver pork. Thanks to the excellent combination of ingredients, the dish turns out nutritious, fresh, and very interesting taste, which will delight all invited guests.

Required ingredients:

pork by-product – 0.3 kg;
carrot;
two pickled cucumbers;
canned green peas - 1 can;
salt - to taste;
bulb;
mayonnaise – 70 grams;
black pepper – 3 grams;
green onions - 5-6 feathers.

Cooking:

Clean and wash the liver. Then boil it and then cool.
Peel the onion and carrots and chop into strips. Place them in a frying pan and fry in sunflower oil.
Cut the boiled liver into oblong pieces.
Chop the pickled cucumbers into cubes.
In a large plate, combine the chopped liver and cucumbers, then add the stewed vegetables to them and mix.
Open a can of peas and pour them into the salad.
Season the dish with salt, add pepper, mayonnaise and stir gently.

The meat salad is ready, all that remains is to decorate it green onions, circles pickles and serve with hot sauce, boiled potatoes or fresh vegetables.

Delicate pate with butter

A piece of fresh crusty bread, smeared with aromatic pork liver pate and a cup of hot, fragrant tea– an excellent breakfast before the start of a working day. Savory snack can be prepared in the kitchen to pamper your loved ones during a meal at home.

Required ingredients:

liver – 0.8 kg;
one carrot;
bulb;
cream – 70 ml;
paprika, turmeric – a pinch;
butter– 75 grams;
salt – 6 grams.

Cooking:

Finely chop the carrots and onions.
Wash the liver, remove all films and vessels from it and cut into medium pieces.
In a frying pan with butter, fry the onions and carrots until light brown.
Send to stewed vegetables pork and fry with them for about ten minutes. Transfer the finished liver to a plate.
In the pan where the food was stewed, add paprika and turmeric and pour in cream. Heat the mixture well, but do not boil. Then turn off the stove and close the pan with a lid.
Grind the liver fried with vegetables in a meat grinder. Then pour the cream with seasonings into the resulting mass and add salt.
Place the meat mixture in a blender, grind to a mushy consistency and place in a nice bowl.

The liver is considered one of the most healthy products on our tables, because her beneficial features have a positive effect on human health; besides, tasty cooked liver will serve as a kind of delicacy on any table. How to deliciously cook pork liver so that it is soft, has an appetizing appearance and is a healthy dish that every member of the household or even guests in the house will happily eat? It turns out that there are several secrets to preparing this type of offal that will allow every housewife to turn into a chef for her family or guests for a while.

So that the liver does not become bitter

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter due to the bile ducts that are present in it. It is these ducts that must be removed very carefully when cleaning the offal and each piece must be washed 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 the proportion of 150 g of 9 percent vinegar per 1 liter of water. 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 the cooking process. Well, to hide the sweetish taste, the liver is salted during the cooking process 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 minimum set ingredients.

Pork liver in sour cream sauce

So, before preparing the liver this recipe, it is best to soak its pieces in. This will give the product a softer and delicate taste, and during the cooking process it will increase in volume.

Ingredients:

400 g liver
100 ml milk
2 pcs onions
200 ml sour cream
1 clove of garlic
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 the onion and cut 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 other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour this sauce over the liver and cook everything together until done. The readiness of the liver is determined by whether blood flows from it when pressed or cut. Too much for a long time It is not recommended to fry this dish so that it does not turn out too 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 more time.
The dish prepared according to this recipe turns out very soft, juicy and tasty.

Serve stewed liver preferably hot for salads or any side dish, although pork liver is often eaten chilled.

Other pork liver recipes

Most quick way The preparation of this offal, of course, involves frying it in vegetable oil. The recipe itself is very simple, because chopped pieces of liver just need to be fried in vegetable oil on both sides for about 10 minutes.

At the end of cooking, add salt and pepper to the dish, although true chefs do not recommend getting too carried away with spices when preparing pork liver, because it has a naturally pleasant taste and aroma.

Very unusual and delicious cooking pork liver in Japanese. This recipe is not from Japanese cuisine, and it got its name because of the popular ingredients in the recipe in this country - rice, soy sauce, paprika.

The liver pieces must be cut into long strips and each one fried in flour and vegetable oil. Separately, tangerine slices are fried in butter and placed on pieces of liver. Rice is boiled separately. When serving, the rice splashes soy sauce, and pieces of liver are laid out next to pieces of tangerine on them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out to be unusual, but very tasty.

These are so simple and delicious recipes preparing pork liver can please all family members with delicious and healthy dishes on dining tables.

An interesting video on the topic: “How to cook pork liver deliciously without bitterness and simply”:

It's hard to imagine modern table without by-products - these days 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 contains just as much useful substances and vitamins. So, pork liver contains an incredible amount of iron and nutrients, which 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 tender and tasty dish without bitterness, pour cold water into a bowl, add a little salt and place the washed and film-cleaned pig liver into the water.
When the organ is thoroughly soaked, drain it 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. Ideal and healthy side dish Buckwheat accompanies 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 don’t really like pork offal. 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 to minced pork liver fried onion, pass the garlic through a press. Beat in two chicken eggs.
Stir the minced meat, salt and pepper it to your taste. Add some wheat flour so that the liver cutlets keep their shape and turn out more satisfying. 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 it for a while internal organ in salted cold water, so that possible bitterness and an unpleasant characteristic taste, which is why not everyone likes offal, are removed from 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 the frying pan by pouring a little vegetable oil 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.

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 the diet when dietary nutrition 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. Affordable price allows people to consume liver in the amount necessary for the body.

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

Some culinary masterpieces from pork liver for those housewives who loved 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 fresh bread. Special taste Finely chopped herbs and fresh onions will add 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”

On Crete fried liver eat 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 maintain the fitness fried liver on long term. This is how vinegar appeared in this dish, which is a natural preservative, preserves the product from spoilage and sets a special taste 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 onion. large quantities and lots of tomato sauce.

Used in summer fresh tomatoes, and in winter tomato dressings. Stifado is prepared with different types meat, as well as from 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 not considered entirely healthy food, the question arises: how do the Greeks manage to be famous for their longevity?

It’s just the same in Crete a huge number use a variety of fresh salads With medicinal herbs but only natural ingredients. Diet salads an integral part of any Cretan table.

Diet salad with arugula and pork liver

This is 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 cooked.

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

Pass the cheese through 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% olive oil. premium. 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 preheated 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 into a glass warm water. Cover with a lid and simmer until full readiness 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!