What to cook from pork liver: two simple recipes. How to cook a liver to surprise yourself and your family

Pork liver is a unique and quite affordable product. This valuable product contains many complete proteins, iron and copper. Moreover, all substances have an easily digestible form. Iron is a very important element in our body. It is for this reason that the liver should be included in your menu quite often. Among other things, the liver contains vitamins B, A and C, amino acids. I note that vitamin A is a unique component that is necessary for the normal functioning of the brain and kidneys. In addition to all of the above, I note that vitamin A is the basis for the beauty of hair and skin, as well as strong teeth. Therefore, I cook the liver quite often. The best option is boiled liver, but it is not as tasty as fried. Many housewives claim that it is very difficult to make a fried liver soft, I will offer you a recipe that will help you cook an incredibly tasty and soft liver without the hassle and worries.

Chilled pork liver - 0.5 kg.
Egg - 2 pcs.
Flour - 1 tbsp. a spoon.
Salt - 0.5 teaspoon.
Pepper - a pinch.
Vegetable oil - 20 grams.

Before cooking, I always send the liver to the refrigerator for half an hour so that it cools. After such cooling, it is easier to cut, and excess blood drains. Once the liver has cooled, I take it out and cut it into equal parts. In fact, cutting pork liver into equal parts is very difficult, but still, I try.

The next stage is the beating of the liver. In order not to splatter the entire kitchen with liver particles, I pack 5 pieces in a regular plastic bag, after which I beat it with a regular rolling pin. Beat not too hard, but still carefully.

Now I'm going to start making the batter. I usually use two eggs per 0.5 kg of liver. Beat the eggs thoroughly with the addition of salt. I note that if you do not add salt to the eggs, you will have to beat for a long time. Also at this stage, I add a small amount of pepper, as I cook the liver for the child, she loves spicy, but in moderation. If you are cooking for yourself, you can add more pepper.

In the resulting mixture, I add a spoonful of flour and begin to mix thoroughly. Small lumps form immediately. You need to stir the mixture until these lumps dissolve. You should get a batter of a homogeneous consistency. In principle, whipping the mixture with a fork takes me about 3 minutes. While I do all this, I put a frying pan on the stove and pour in the oil.

Now I completely immerse the liver in batter so that it is, as it were, “enveloped”. Most often, I dip a few pieces into the batter at once, and wait for a minute, after which I just start frying. Note that your mixture must be homogeneous, and the pieces must be dipped in it on both sides, otherwise nothing.

I spread the liver exclusively on a hot frying pan. The bottom immediately turns golden and I immediately turn the pieces over. It is very important that they are fried on both sides, then you can cover the pan with a lid. I have a gas stove, therefore, I spend the first stage of frying on a significant fire, under the lid - on a very slow one. Fry the liver under the lid for no more than 4-5 minutes.

That's all. Your dish is ready. The liver looks very appetizing, and it tastes incredibly soft and juicy. So, without much hassle and difficulties, I prepared delicious and at the same time healthy food. Bon Appetit everyone.

Pork liver, whose recipes are popular due to the favorable combination of benefits and low prices, is a frequent guest of the everyday home menu. The only disadvantage of offal is that they must be properly handled: it is cleaned of films, washed, and then proceed to further culinary manipulations.

Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many peoples. Appreciated for its high content of trace elements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared from time to time in a new way. Offal fried with vegetables is considered a classic.

Ingredients:

flour - 55 g;
liver - 490 g;
vegetable oil - 35 ml;
champignons - 115 g;
chicken broth - 230 ml;
celery stalk - 1 pc.;
a handful of parsley.

Cooking

Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
After five minutes, when the celery has softened, pour in the broth and boil for another 5 minutes.

Fans of original combinations will love the duo of liver and apples. The not-too-sweet fruit contrasts nicely with the giblets, and the crispy bacon adds variety to the texture of the dish. For adherents of the classics - a thick creamy sauce with Dijon mustard in the base.

Ingredients:

pancetta - 155 g;
apples - 2 pcs.;
liver - 440 g;
apple juice - 190 ml;
onion - 115 g;
Dijon mustard - 5 g;
fat cream - 145 ml;
a pinch of dried sage

Cooking

After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
Fried pork liver with onions is sent to a separate plate, and in its place, pour in the juice and evaporate it to half of the original volume.
Return the iron, pancetta and add the rest of the ingredients from the list.
Continue frying for another 5-7 minutes.

If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the minced offal itself does not hold its shape well, it makes sense to mix it with minced beef.

Ingredients:

ground beef - 980 g;
liver - 460 g;
a sprig of rosemary;
oregano - 2 teaspoons;
a pinch of chili flakes.

Cooking

Preparation of pork liver begins with its stripping and washing.
Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
From the resulting mass, form cutlets of the desired size and cook on the grill.

This recipe will help you cook pork liver quickly and tasty. Within its framework, the offal whipped with spices can simply be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot, in the company of sauces of your choice, both as an appetizer and as an addition to the main course.

Ingredients:

liver - 620 g;
semolina - 55 g;
eggs - 3 pcs.;
onion - 35 g.

Cooking

Pork liver, the recipes of which are distinguished by their simplicity, is only difficult to prepare. Strip it from the films, rinse thoroughly and soak in water / milk.
Pass the slices through a meat grinder along with the rest of the ingredients from the list.
Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Given the tenderness and fragility, the by-products hold their shape well even after beating. You can check this by making pork or breading, in the manner of a schnitzel. Such a meat supplement will be relevant for any vegetable or cereal side dish, it is in harmony with many sauces and gravies.

Ingredients:

eggs - 2 pcs.;
garlic clove - 1 pc.;
bread crumb - 1 tbsp.;
grated parmesan - 25 g;
liver - 440 g.

Cooking

Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
Keep the schnitzels on fire for 3-4 minutes on each side.

From offal, you can make not only hot, but also classic snacks, like cakes. Pork liver cake is a recipe loved by many adherents of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic version that can be varied with herbs, hard / processed cheeses and vegetables.

Ingredients:

liver - 540 g;
eggs - 3 pcs.;
flour - 185 g;
sour cream - 95 g;
mayonnaise - 115 g;
a handful of greens to choose from for decoration.

Cooking

Beat the raw liver into minced meat and combine it with a couple of the following items from the list. Don't forget seasonings.
Pour a ladle of batter at a time to make thin pancakes.
Spread each of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.

Any housewife knows the answer to how tasty it is to fry pork liver: let the pieces brown with vegetables, and then pour sour cream sauce and simmer until cooked. A thick, satisfying and full of taste addition to any side dishes of cereals is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.

Ingredients:

liver - 740 g;
onions - 135 g;
sour cream - 370 g;
water - 115 ml;
flour - 35 g.

Cooking

Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
Put the onion in the pan and let it soften.
Pour the contents of the dishes with a sauce of water and sour cream.
Simmer the pork with gravy until the sauce thickens and the ingredients are ready.

Do not think that pork liver recipes are similar to each other and it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such an appetizer, the question: what can be cooked from pork liver will disappear forever.

Ingredients:

spinach - 145 g;
oranges - 2 pcs.;
a handful of walnuts;
butter - 45 g;
liver - 430 g;
bacon - 35 g;
lemon juice - 25 ml;
balsamic glaze, pomegranate seeds - for serving.

Cooking

Divide the main product into small slices and fry each in butter until tender.
Arrange the liver on a plate, on top of the spinach leaves drizzled with lemon juice. Place citrus slices next to it, sprinkle everything with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

One of the classic recipes for pork liver is pate, which is convenient for serving during a buffet meal and decorates the table at banquets favorably. What distinguishes this recipe from all others is its heterogeneous texture, which is easily achieved simply by carefully chopping the ingredients by hand.

List of recipes

The abundance of pork liver recipes allows you to cook a wide variety of delicacies from it. You can cook diet meals or treats for children, as well as various roasts, soups and much more. For some dishes, the liver must first be boiled, for which you must first soak it in milk or cool water for three hours, changing the liquid three times. After that, you can cook, which will take no more than 50 minutes.

We advise you this simple recipe on how to cook pork liver skewers. You will need the following products:

1 kg of liver;
0.4 kg of bacon or fat;
4 onion heads;
a pinch of salt and pepper;
1.5 l of milk;
1 st. a spoonful of vegetable oil.

Let's start cooking:

We wash the liver and cut it into large pieces, then put it in a container with milk.
Add pepper and seasonings to taste, but do not put salt.
Let marinate for a couple of hours.
Now we cut the bacon into slices, and the onion into rings.
Alternately, we put on a skewer a pickled liver with bacon and onion rings.
Fry the kebab on each side until golden brown and can be served.

Fragrant snack is ready. Enjoy your meal!

Let's prepare an additive to the side dish - beef stroganoff, which will give any side dish a new taste. Ingredients for the dish:

0.5 kg of liver;
two bulbs;
250 g sour cream;
50 g flour;
2 bay leaves;
salt with spices to taste.

Easy Beef Stroganoff Recipe:

First, we wash the liver and clean it of excess veins, and then cut it into cubes and send it to fry in a pan.
Here we put the chopped onion and sauté.
Reduce the heat and leave to simmer for 7 minutes with the lid closed.
After stewing, add sour cream and cook for another 3 minutes, not forgetting to stir.
Now the stewed pork liver with onions (beef stroganoff) is sprinkled with flour, mixed well.
Let the beef stroganoff stew over low heat for no more than 15 minutes.
When serving beef stroganoff, if desired, it is decorated with fresh herbs.

This is how easy and fast you can cook beef stroganoff. Enjoy your meal!

For many children, cake is a favorite treat, but not always healthy. How to combine business with pleasure? You can make a liver cake from pork liver. It is suitable for children, as well as a snack for any table. Necessary products for the dish:

Recipe:

Mushrooms cut into flat pieces and fry until all the liquid has evaporated.
Add the onion to them, cut into half rings, and fry a little until a golden hue appears. Let cool when ready.
Now let's take a test.
We wash the liver and clean it of all excess. Now we send it to soak in water for a couple of hours.
We grind it in a blender and drive eggs into it, pour milk, sprinkle with flour and add salt and nutmeg. Mix well.
Now we make pancakes in a pan and bake them.
Ready pancakes begin to fold in layers.
Lubricate all pancakes with mayonnaise and put fried mushrooms with onions on them.
Decorate the top of the cake with finely shabby yolk and let it brew a little.

Enjoy your meal!

Another cake recipe, but this time with cucumbers, which will also be useful for children and those who take care of their figure. An appetizer of pork liver cake will decorate any table and surprise with its taste. Products for our dish:

To get a delicious cake, follow our recipe:

First of all, let's prepare the pancakes.
We wash the liver and soak for a couple of hours, after which we chop it together with onions using a meat grinder.
We drive in the egg, add flour and add salt and pepper. Mix everything well and bake pancakes.
Now we cut the cucumbers into thin circles and lay out alternately fresh and pickled pancakes smeared with mayonnaise.
We spread all the layers in this way and decorate with fresh herbs on top.

Pork liver goulash is prepared very easily and quickly, but it turns out delicious and decorates any side dish. For the dish we need:

Let's start cooking:

We wash the liver and soak. After a couple of hours, we take out and cut into medium-sized pieces.
Roll in flour and fry the pieces for about 10 minutes in a pan along with chopped onions.
When ready, remove the liver and add tomato paste with flour and sour cream to the pan, put salt, pepper and garlic here, passing it through a garlic press.
Pour everything with water - 50 ml and wine.
Bring to a boil and throw the liver here.
Leave for a couple of minutes to stew over low heat and serve with any side dish.

Enjoy your meal!

Let's prepare a delicious treat - pancakes with semolina. For the dish "fritters with semolina" we need:

Recipe for semolina fritters:

We wash the liver and cut into small pieces. We also cut lard.
Using a blender or meat grinder, grind and add salt and pepper.
We also throw chopped onion with semolina here. We break the egg and put only the yolk to the minced meat.
Beat the protein separately and then send it to the minced meat.
Let it brew a little and you can bake pancakes.

Ready pancakes can be served with sour cream.

We will prepare delicious pancakes for children, they can be made with various fillings as desired, but we will cook with liver filling. Pancakes will look just as good as an appetizer on the table. To make pancakes, you need the following ingredients:

pancakes -14 pcs.;
0.7 kg of liver;
two onion heads;
two carrots.

Let's start making pancakes:

We wash the liver, clean it and soak it for a couple of hours, after which we cut it into even pieces.
Chop the onion and parsley, and grate the carrots on a coarse grater.
In a frying pan with oil, fry the carrots and onions until soft.
We put pieces of the liver here and fry for no more than 15 minutes.
Add salt, pepper and parsley, leave for another two minutes.
Now we send everything to the meat grinder and get the stuffing for pancakes.
We put one tablespoon of the filling on the pancakes and wrap it in the form of an envelope.
We send the pancakes to the pan and fry on each side.

Enjoy your meal!

From any meat you can cook cutlets or meatballs. But we will cook liverworts from the liver. You can, of course, make ordinary meatballs, but liverworts will diversify your table. Required products:

liver - 0.3 kg;
one bulb;
egg - 1 pc.;
sour cream - 1 tbsp. a spoon;
oatmeal or semolina - 2 tbsp. spoons;
salt with spices to taste.

To get hearty liverworts, follow our recipe:

We wash the liver and pass through a meat grinder.
Then we mix it together with chopped onion and semolina, pour sour cream and beaten egg, salt and put spices to taste. We mix everything well.
We make cakes from the resulting mass and send them to fry on each side in a frying pan with oil.
Fry until blush, no more than seven minutes, and then simmer for another three minutes with the lid closed and over low heat.

The liverworts are ready and you can treat your loved ones. Enjoy your meal!

Many people know how gravy is prepared, and everyone has their own products for gravy. But we propose to make a dish "gravy with a liver." For this we need:

one small carrot;
0.3 kg of liver;
one onion and bay leaf;
175 ml of boiled water;
some flour;
take salt to taste.

If you do everything right, the gravy will turn out very tasty:

Three carrots on a coarse grater, and chop the onion.
We wash and cut the liver into even pieces.
Dredge it lightly in flour and fry in a frying pan with oil until golden brown.
We put carrots with onions here and fry for no more than two minutes.
Now fill with water and put the bay leaf with salt.
Let simmer until done.

When ready, any side dish can be served with gravy. Enjoy your meal!

When there is no time for cooking, chops are a great option. To cook chops, you do not have to stand at the stove for a long time. Ingredients:

egg - 2 pcs.;
liver - 0.5 kg;
flour - 3 tbsp. spoons;
a pinch of rosemary and paprika;
salt and pepper to taste.

Chops are prepared as follows:

We wash the liver and cut into slices of medium thickness.
Cover with cling film and beat off only one side with a hammer. Add salt and pepper.
We will fry the chops in batter, for which we mix flour with eggs and add salt, pepper and rosemary with paprika to them.
Roll the chops in batter and send them to a pan with vegetable oil.
Fry the chops for no more than 7 minutes on both sides.

Enjoy your meal!

Soup is good for our body, so we need to use it as often as possible. Everyone cooks soup according to their taste. But we suggest cooking liver soup with buckwheat. Products:

Let's start cooking soup with buckwheat:

Pour water into the pan, bring to a boil and throw in the peeled whole onion.
We wash and cut the liver into even pieces.
Roll it in flour, salt mixed with spices, and send it to the pan to fry on all sides until blush.
When ready, we send it along with buckwheat to the pan.
Peel and cut carrots and potatoes into cubes.
We throw vegetables, and remove the onion from the pan.
We also put chopped greens here and cook until the vegetables are soft.

Rich and light soup is ready. Enjoy your meal!

Roasting, like beef stroganoff, will perfectly decorate any side dish. Roasting is prepared from the following products:

Roasting is easy and simple:

We wash the liver and cut into strips of medium thickness.
In a deep bowl, mix starch, ginger and salt, then pour it with two tablespoons of water with vegetable oil and mix well.
Put the liver into the resulting mixture and leave for 15 minutes.
In a separate bowl, now we make the sauce: mix soy sauce with tomato paste, add sugar and pour over the broth. Mix.
Put the liver pieces in a frying pan with oil and lightly fry on each side over high heat.
Grind the greens and pass the garlic through the garlic press. We throw them into the pan and fry again for no more than half a minute.
Now pour the sauce into the pan, wait until it boils and simmer for no more than a minute.

The roast is ready and can be served with any side dish. Enjoy your meal!

Many know how or at least imagine how to cook a roast. Usually the roast is made from one type of meat, but we suggest trying to cook the roast by mixing the tongue with the liver and heart. Such a roast will turn out to be unusual in taste and will surprise guests. Products:

under 1 piece pig heart and tongue;
0.5 kg of liver;
3 onion heads;
6 cloves of garlic;
herbs with spices and salt to taste.

Roast will be prepared according to the following recipe:

We cut all meat products into medium-sized strips.
Grind the greens with garlic, and cut the onion into half rings.
We immediately send the heart with the tongue to be slightly fried, after which we pour a small amount of water and leave to stew.
When they are almost ready, throw in chopped garlic and onion half rings, sprinkle with spices and fry until golden brown.
At the end we put the liver and already cook until fully cooked.
When the roast is ready, sprinkle with chopped herbs, mix and serve.

This is how easy and quick the roast is. Enjoy your meal!

And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.

Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
But to mask the specific liver taste, products with strong, pronounced aromas will help. Onions, garlic, chili peppers, and fragrant herbs such as thyme or sage are good choices.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.

Dishes from the liver

yummly.com

Ingredients:

900 g chopped beef liver;
1 ½ cups of milk;
60 g butter, divided into pieces;
2 large sweet onions;
2 cups of flour;
salt;
pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

400 g chicken liver;
300 g of softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (muscat color);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Cooking

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pate, you only need refined yellow butter, light residues can be thrown away.

Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

500-600 g of pork liver;
3 tablespoons of pork fat;
1 shallot;
500 g fresh forest mushrooms;
3 tablespoons of olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons of dry sherry;
50 ml dry white wine;
250 ml chicken broth;
100 ml heavy cream.

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Enjoy your meal!

Any liver, beef, poultry or pork, is a delicacy product. Pork liver of them has the brightest aroma and taste, coarse-grained structure and it is darker than veal.

Not everyone includes it in their menu, experiencing some warning and fear of a slight bitter aftertaste, which is not always possible to overcome. However, there are many ways to cook delicious pork liver in order to benefit from it and inexpensively diversify daily and festive meals.

How to cook delicious pork liver

Hematopoietic substances that are contained in any liver are perfectly absorbed from a fried, boiled and stewed product, and the myth of the need to use half-baked liver has long been refuted by nutritionists and happily rejected by culinary specialists. The liver preserves during cooking, and then easily gives away all the useful trace elements and vitamins that it contains. But there are practically no harmful products acquired during the life of an animal, because in addition to the hematopoietic task, the liver, or rather its enzymes, neutralizes and destroys all toxins that enter the body from the external environment with water, air and food. And the remnants of medicines and substances unhealthy for humans, which are used in the cultivation and feeding of pigs, are destroyed by heat treatment.

Rules for cooking pork liver

Before you give an answer to the question of how to cook delicious pork liver, you must choose it correctly and successfully prepare it before cooking.

Fresh liver has a pleasant smell, is evenly colored, there are no suspicious spots, and is covered with a slightly rough, shiny film.
The liver must be washed. If there is fat, remove it, then pour hot water over it, pick up the film from the edge with a sharp knife with a long thin blade and pull it off with a quick movement.
Cut out the bile ducts.
Soak whole or cut into large pieces of liver to remove bitterness in water. You can also use milk and even cream. In addition, in various cookbooks, before preparing delicious pork liver, they suggest soaking it in milk whey or vinegar solution (150 ml of ready-made table vinegar 9% per 1 liter of water), sometimes the liver is poured with a solution of alcohol to make pate. Soaking time is determined by the "age" of the animal and the solution. It ranges from 30 minutes to 24 hours.
Rinse the liver in water and cut into pieces for cooking.

A lot of recipes in world culinary how to cook delicious pork liver describe the use of ground offal, raw or heat-treated. It is on these recipes that we will focus in our article. The main character, but not the only one, in this area is liver paste.

Fry the chopped onion until lightly crisp, add finely grated carrots to it and fry until it softens. After cooling the vegetables, add mayonnaise to them to make minced meat convenient for spreading. Boiled and finely grated potatoes and eggs can be added to minced meat to increase the quantity or change the taste. Spread pancakes with this stuffing and put them on top of each other, as for a traditional pancake cake. When all the pancakes are spread and folded, trim and spread the side surface with mayonnaise. Spread the topmost pancake with mayonnaise, put thin circles of cucumber on it, decorate asymmetrically with green onion feathers. The appearance is easy to complement with a slice of lemon, olives or olives. A ready-made cake for beauty can be put on lettuce leaves, served with assorted fresh vegetables.

Puff pies with liver pate

YOU WILL NEED:

puff pastry packaging
400 g prepared pork liver
3 eggs
3 art. l. breadcrumbs
2 large onions
3 art. l. butter or butter margarine
1 st. l. chopped parsley
ground sage
ground marjoram
1.5 st. l. cognac or brandy
salt, pepper

COOKING METHOD:

Divide the dough into layers, put on plates or cutting boards and defrost at room temperature. Dry the liver and cut. Put a grate with large holes in the meat grinder and chop the liver. Beat a little in a separate bowl 2 eggs, pour into the liver, add breadcrumbs, mix. Randomly chop the onion very finely, stew for several minutes in melted butter or margarine, sprinkle with parsley, a pinch of marjoram and sage, pour in the cognac and then simmer for another 3 minutes, transfer to the minced liver. Season with salt and pepper, mix thoroughly.

Roll out the dough thinly enough. Next, cut out 8 circles with a diameter of about 12 cm and 8 circles with a smaller diameter, about 10 cm, using tea and coffee saucers. Grease a baking dish or non-stick baking sheet with margarine or any oil, sprinkle a non-coated baking sheet on top of the oil and create an even layer of semolina or breadcrumbs. Put large circles there, prick each with a fork in several places. Beat 1 egg. For each circle, put 2 tbsp. l. minced liver, grease the edges of the dough with a beaten egg. From above, close with circles of a smaller diameter, press them around the perimeter. Coat the top surface with egg and prick with a fork several times. Bake in a hot oven at 210 - 225℃ for about 25 minutes. Serve pies warm or cooled to room temperature.

By-products, including pork liver, occupy a worthy place not only in healthy and medicinal nutrition, but also in haute cuisine. Offal, tongue, heart, kidneys and, of course, the liver take 4th or 5th place in the number of recipes in gourmet and daily cuisine. However, knowing how to cook tasty pork liver, it must be borne in mind that purine bases and, which are present in pork liver, are contraindicated in gout and cardiovascular problems, and its juice effect can adversely affect the stomach with high acidity.