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 bouillon- 230 ml;
• celery stalk - 1 pc.;
• a handful of parsley.

Cooking

1. Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
2. The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
3. 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 - thick cream 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

1. After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
2. 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.
3. Return the iron, pancetta and add the rest of the ingredients from the list.
4. 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

1. Preparation of pork liver begins with its stripping and washing.
2. Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
3. 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

1. 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.
2. Pass the slices through a meat grinder along with the rest of the ingredients from the list.
3. 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 addition 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

1. Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
2. Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
3. 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

1. Beat the raw liver into minced meat and combine it with a couple of the following items from the list. Don't forget seasonings.
2. Pour a ladle of batter at a time to make thin pancakes.
3. 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

1. Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
2. Put the onion in the pan and let it soften.
3. Pour the contents of the dishes with a sauce of water and sour cream.
4. 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

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

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

The liver is a product rich in protein and vitamins.

At proper preparation pork liver It turns out very tasty, and together with vegetables, a tender and satisfying dish comes out of it.

Moreover, the preparation does not require large time or material costs.

One of the cooking options is roasting.

Basic principles of cooking fried pork liver with onions and carrots

It is necessary to choose a fresh liver.

Before cutting, it is advisable to freeze the product a little, you will get neat pieces.

Films and bile ducts will add unnecessary rigidity to the dish, so they must be carefully removed.

They fry the liver on pork fat, lard, various types vegetable oils.

Good seasonings for this product are black and allspice, bay leaf, suneli hops, garlic.

In combination with sour cream, milk, cream, the liver turns out to be especially tender.

When cooking it with onions, carrots, you need to take a lot of vegetables, especially onions.

Simple and fast: pork liver fried with onions

Basic recipe for fried pork liver with onions. Requires a minimum of products, and provides maximum benefits and taste. The main condition is a high-quality liver and its proper preparation.

Ingredients

Half a kilo of pork liver

Two or three large onions - depends on desire

Salt, black ground pepper

Refined oil or melted pork fat for frying - 2 tablespoons.

Cooking method

Pork liver is best taken chilled, but not frozen. Cut it into small pieces.

Melt fat or butter in a frying pan, heat it up harder and put the liver.

Stir fry. Meanwhile, peel and chop the onion.

After ten minutes of frying, add onion to the pan and salt the dish.

Stir, hold until the onion begins to blush. Pepper and cover with a lid for a couple more minutes. Turn off the fire.

Such a liver is good with any side dish, as well as just with fresh vegetables.

This is a classic: a recipe for fried pork liver with onions and sour cream

Just fried liver with onions - the dish is somewhat dry. Especially if used with mashed potatoes, buckwheat, where some kind of sauce is desirable, and not just fried pieces. Sour cream can act as a sauce. Interacting with onion and flour, it gives the desired consistency, and also emphasizes the taste of the main components.

Ingredients

400 g pork liver

200 g onion

A couple of spoonfuls of flour

Packing sour cream in 500 ml - you can take less, but the more sour cream, the tastier the sauce.

Bay leaf

Ground black pepper or other spices as desired

A little oil or fat for frying.

Cooking method

Remove veins, films from the liver, cut to your taste - cubes or thin long slices.

Heat up a frying pan with oil, fat and send the liver there.

Stir so that all the pieces are in oil.

Peel the onion and chop as small as possible.

Immediately add the onion to the liver, salt a little and fry over a good fire.

After ten minutes of constant stirring, when a blush appears, put a bay leaf and sprinkle with pepper.

Mix again, put sour cream, cover the container, reduce the heat.

Five minutes is enough for sour cream to form delicious sauce To fried liver with onion.

Remove the laurel, turn off the stove, let stand for a couple of minutes and serve.

Such a dish can be consumed without a side dish - with fresh soft white bread.

Double tenderness: how to fry pork liver with onions and carrots to make it soft, not greasy and very beautiful

This dish is useful both for every day and for the festive table. If you serve a large dish of fragrant liver with tender sautéed vegetables and herbs as a main course or cold appetizer guests will be pleasantly surprised. And thanks to the combination of fried liver, onions and carrots, the recipe gets additional flavor nuances. To make it tasty and tender, you need to follow some cooking rules.

Ingredients

600 g pork liver

400 g onion or more

2 large carrots

A glass of milk

Bread flour

A little vegetable oil

1/2 teaspoon seasoning A mixture of peppers or freshly ground black pepper

Salt to taste.

Cooking method

Remove films, veins from the liver, rinse.

Cut the liver into plastics, if they are very large - cut into pieces. You should get flat pieces less than a centimeter thick and one or two matchboxes in area.

Lightly beat off the pieces, covering them with polyethylene so that there is no splashing.

Place the liver in a container with milk and leave for an hour. This will add tenderness to the dish.

Drain the milk, let the liver drain well, dry with a napkin.

Sprinkle with salt, half a serving of pepper and mix.

Pour flour into a plate. Warm up the oil.

Take pieces of liver, roll in flour and put in a hot pan. Fry on both sides until browned.

When piercing the liver, the finished liver should not release red juice. If this happens, you need to fry it. In order not to burn, regulate the fire.

When all the pieces are fried and laid out on a platter, it's time for vegetables.

Finely chop the peeled onion and send to the pan.

While it is fried, peel and chop the carrots. It can be circles, bars, it can be curly cut.

When the onion becomes soft and transparent, it's time for carrots. Throw it into the pan, add a little salt and pour the rest of the pepper. Stir, let the main moisture evaporate and cover with a lid.

Hold for 5-10 minutes, stirring occasionally. The onion should become ruddy, but not fried, and the carrots should be soft.

Spread the vegetables evenly on top of the liver, making sure that each piece has a serving of onions and carrots.

For a hot dish, a side dish of potatoes, rice is suitable, and when cold, it can be supplemented with mayonnaise or sour cream sauce and used for a sandwich.

Unusually and unusually tasty - fried liver with mushrooms, onions and pumpkin

An unusual set of products gives quite a pleasant result: pork liver with onions goes well with mushrooms and even pumpkin. The main thing is to properly prepare all the ingredients of this dish so that they are neither too dry nor greasy.

Ingredients

400 g pork liver

200 g of mushrooms - fresh or frozen mushrooms are perfect, you can use champignons

200 g pumpkin

1 medium onion

Half a glass of cream

A little sunflower oil for frying

Salt, ground black pepper.

Cooking method

We start cooking with onions. Peel, cut into medium cubes and send to a frying pan with oil.

When the onion begins to turn from transparent to golden, add mushrooms to it. If they are large, pre-cut. Small mushrooms will go whole.

After 10 minutes, put the diced pumpkin pulp and continue to fry for another 10 minutes.

Remove vegetables from skillet. In the same oil, quickly fry the liver cut into pieces until golden brown, adding a little salt.

Put vegetables to the liver, add the right amount of salt, pepper, pour in the cream, heat for a couple of minutes until boiling.

Serve with a side dish or on its own with chopped parsley, dill.

Pork liver roast with vegetables

Onions, carrots, sweet peppers are wonderful neighbors for fried liver. A dish with vegetables comes out light and pleasant. The satiety of the main product - pork liver - with onions, carrots and peppers is complemented by bright taste sensations. Can be used without garnish. This dish goes well cold as well.

Ingredients

200 g pork liver

2-3 bulbs

Pair of bell peppers

large carrot

Mixture of ground peppers

Tablespoon of starch

Refined oil for frying.

Cooking method

Wash the liver, clean from films, ducts, cut into large, but not thick.

Mix the starch with the egg, salt, pepper, put the liver in this mass and leave for an hour. In case of force majeure - at least for half an hour.

At this time, you can cook vegetables. Peel onions and sweet peppers, chop into rings. Peeled carrots cut into thin sticks.

Fry in oil over high heat. It is necessary that the vegetables are ruddy, but not overcooked.

We remove the vegetables and put the liver in the pan. We spread one piece in a kind of batter from eggs and starch. You need to fry quickly, be sure to check the readiness.

great way Serving: With a special mold, make a disk of rice or mashed potatoes on a plate. Put the fried liver on top, on it the vegetable component.

Dish based on Jiz-byz - fried pork liver with onions, potatoes and a heart

Jiz-byz is an Azerbaijani dish that uses lamb liver and vegetables. Lamb is not to everyone's taste, and it is not always possible to find the insides of a lamb, even if desired. Therefore, the Russified version of this dish is a set of pork hearts, liver, fried with onions and potatoes.

Ingredients

600 g pork liver and heart in equal proportions

Two tablespoons pork fat

butter spoon

2 medium onions

3-4 potatoes

Seasoning Khmeli-suneli

Cooking method

In order not to be distracted from the frying process, it is better to prepare the ingredients in advance. To do this, clean the vegetables. Cut the potatoes into cubes, chop the onion coarsely, but thinly.

Cut the washed offal into cubes, like potatoes.

You will need a large deep frying pan.

Heat the oil and pork lard and send the heart there first. Fry for five minutes or more over high heat.

Add liver pieces to the heart. Also quickly fry, stirring constantly.

The next turn is potatoes. It must not only be fried for about five minutes, but also covered with a lid and held over medium heat along with offal.

After 5 minutes, open the pan, put the onion, salt and mix everything. Fry again covered.

A few minutes before cooking, you need to add seasoning and, stirring again, bring the dish to the softness of the potatoes.

After turning off, hold for a couple of minutes under the lid, and then serve, sprinkled with herbs.

Fried pork liver with onions and carrots in sour cream

Fry the liver and then stew a little with a delicious mixture of vegetables and sour cream - what could be better? Fried delicious pieces are soaked in a pleasant sauce and become soft and fragrant. Fried pork liver with onions and carrots in sour cream is prepared quite simply, but if desired, it will take its place on festive table as a hot dish with a side dish of potatoes or rice.

Ingredients

600 g pork liver

2 pieces of onions and carrots

A couple of cloves of garlic

2 tablespoons of sour cream and milk

Odorless oil

Any seasoning as desired.

Cooking method

Soak the liver without a film, cut into slices half a centimeter thick, in water or milk. After an hour or more, drain and pat dry.

Chop the onion into cubes. Coarsely grate the carrot. Cut the garlic into plastics.

Heat a large frying pan with oil, spread the liver pieces.

When the bottom is fried, quickly turn over and spread the vegetables on top, salting it all.

Mix sour cream and milk, add spices, pour the contents of the pan.

Leave the fried liver with onions and carrots to languish for 15-20 minutes, until all components are fully cooked.

Secrets and tricks of cooking fried pork liver with onions and carrots

With any recipe, soaking the liver in milk will only benefit the dish.

Soaking helps get rid of some of the bitterness that the liver may have.

Liver in boiling oil splashes. Do not forget about this and take care of your face and hands. Rolling in flour reduces the chance of splashing.

Thin plates of pork liver can fall apart when frying. Therefore, you need to turn them over carefully, but it is better to make pieces thicker, about a centimeter.

So that the liver does not dry out, you need to fry on high heat until golden brown.

The leftover fried liver with onions and carrots can be quickly turned into a pate using a blender and a piece of melted butter.

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 do not like it because of the slight bitterness. But you just need to be able to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, liver pies. Cooking the liver, start with the correct processing:

1. Cut out the ducts.
2. If you plan to fry, rub it with salt, leave for eight to ten minutes, then remove the film. To prepare minced meat, you can not remove the film.
3. To remove bitterness and specific flavor, soak for several hours in milk.
4. To make the offal tender when frying, beat it off.

Pork liver pate

As mentioned above, pork liver is obtained delicious pâtés. 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 of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 teaspoon salt, 250 g bacon.

Twist the meat and liver in a meat grinder. Put all the ingredients in the minced meat and mix with a blender until homogeneous mass. Place two thin pieces of bacon in the bottom of a small deep dish. Put the liver mass on it, cover with bacon on top. Put the mold in a large container, pour water and put in the oven. " Water bath» will help to achieve a smooth and delicate texture. Set to 170˚C and bake for an hour and a half.

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

Pork liver in a 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 pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Put 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 the liver so that it is soft and juicy. There are several simple recipes, which will allow you to easily achieve this and please your family with your favorite dish.

How to cook soft and juicy chicken liver

You will need:

• • 0.5 kg of 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 in cooking, so it is enough to rinse it and hold it in cool water for 30 minutes, after which you can already start cooking. Clean it from the bile ducts and film, cut into small bars. Salt and pepper.

Cut the onion and carrot into small cubes, then fry over medium heat until golden brown. Dredge the liver pieces in flour and fry in vegetable oil in a separate pan until crusty. Add onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Periodically add a tablespoon of water so that the dish does not burn and is well stewed.

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

How to cook soft and juicy pork liver

You will need:

• • 0.5 kg of pork liver;

• • 5 st. 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. After washing the liver, soak it in cold water for another 1-1.5 hours. Then remove the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

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

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

• • 1 st. a spoonful of buckwheat;

• • pork adipose tissue;

• • salt.

Beef liver is the most tough and bitter, but it is quite possible to cook it 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 onion and carrot and saute in vegetable oil. Pass the liver pieces and vegetable fry through a meat grinder or chop in a blender. Mix the resulting minced meat with the finished one and salt to taste.

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

How delicious to fry pork liver

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

You will need

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

Instruction

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

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 the heat to a minimum and simmer the liver for 20 minutes until tender.

Helpful advice

To make it easier to cut the liver, it must be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it must be stewed on a small fire. All purpose seasoning can be used in place of salt and pepper. To make it easier to wash your hands and cutting board of liver blood, use cold water.

Pork liver is a great product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravy - the list is endless. There are no particular difficulties in cooking pork liver, and the dishes come out tasty and economical, because pork liver is inexpensive.

You will need

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

Instruction

Having decided 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 spots, and in section, its surface is porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the amber of the product gives off sourness, you should not buy it - this usually indicates long-term storage, freezing and thawing. The dry surface of the liver can also prove a long stay on the counter.

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

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

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

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

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

Experiment with the ingredients - instead of fruits in pots, pork liver can be baked with potatoes, mushrooms, or just vegetables. Only the liver and potato pieces should be 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 make the dish under a golden and tasty crust. From seasonings, black or white pepper, rosemary, bay leaf are suitable.

Roast the pork liver over an open fire. Cut the previously washed liver into large pieces of the same size and string them on skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Salo will make the barbecue more juicy and tender. Set the skewers on the grill and cook in the usual way for 15 minutes. At the end, sprinkle right during cooking with a mixture of salt, black and red pepper, ground coriander. Before cooking, the liver can be soaked in milk or kept for half an hour, mixed with dry mustard. And instead of fresh fat, a fat net is suitable, in which you need to wrap each piece. You can find it in the market in meat pavilions. During cooking, the liver will absorb all the fat, the grid will not be visible, and the barbecue will turn out to be especially juicy.

Pate will turn out delicious and tender from pork liver. To prepare it, fry 500 g of liver, cut into pieces, in a pan. It should cook well. Salt at the end. Separately, sauté a couple of onions and carrots in butter, cut into strips or thin sticks. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. tablespoons of butter, black pepper and your favorite herbs. Spread the finished mixture in an even layer in a container of a suitable size, pour a thin layer of melted fat, cover and refrigerate for several hours. When the pate hardens, serve it to the table with a crispy loaf, greens and fresh cucumbers - a tasty and healthy snack will come out.

Use pork liver for 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. tablespoons of lemon juice, the same amount olive oil and 1 teaspoon of Dijon mustard.

note

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

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

Meat by-products contain many useful substances, so nutritionists advise including them in the diet. The pork list is not recommended for people suffering from cholecystitis, while for the rest it will bring much more benefit than harm. In addition, it cooks quickly, it turns out satisfying. However, I want it to be tasty too. Experienced housewives know how to cook pork liver so that it is soft and juicy, and they willingly share their secrets. The main thing is to choose successful recipes and get to know the intricacies of technology.

Features of selection and preparation

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

• If you see that a piece of fresh liver lies in a bloody puddle, is too dark in color or covered with spots, hard crust, exudes an unpleasant odor, then you should refrain from buying. This liver is by no means as fresh as the seller claims, and delicious dish it won't work, even if you find the best recipe.
• It is impossible to defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to let it thaw in the refrigerator or, in extreme cases, at room temperature.
• The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do just that. This is not very economical, but it allows you to give the finished dish a tender taste. creamy taste, protect the product from overdrying.
• Pork liver can be marinated in water slightly acidified with vinegar. It is good to add onions, celery greens, white ground pepper to the marinade. Marinating for an hour will get rid of the inherent bitterness of pork liver.
• If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as in this case there is a risk of overdrying it. General cooking liver in a pan is usually 10-20 minutes.
• It is better to fry the liver on a sufficiently strong fire, immersing in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of organ meat.
• So that the splashes from the oil do not scatter too much, it is advisable to bread the pieces of the liver in flour before placing them in the pan.
• To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.

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

How delicious to fry pork liver

• pork liver - 1 kg;
• wheat flour - 100 g;
• salt - to taste;
• dried rosemary - 5 g;
• wine vinegar (3 percent) - 20 ml;

Cooking method:

• Wash, dry the pork liver, clean from the film and vessels. Cut into small portions 1-1.5 cm wide.
• Roll the pieces well in flour.
• Heat the oil in a frying pan, lay out the liver pieces. Fry them on both sides, 3 minutes on each side, over high heat.
• Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and let it simmer for 10 minutes.
• Salt. Sprinkle with rosemary. Pour in the vinegar. When the hissing stops, remove the pan from the heat, arrange the liver on plates.

Pork liver cooked according to this recipe needs a side dish. In this capacity, you can serve boiled or baked potatoes, mashed potatoes. It would be nice if you fry the onion cut into thin half rings in a clean pan, put it on the finished dish.

Pork liver in sour cream

• pork liver - 0.5 kg;
• onions - 0.25 kg;
• wheat flour - 30–40 g;
• sour cream - 0.5 l;
• salt, black ground pepper - to taste;
• bay leaf - 1 pc.;
• vegetable oil - how much will it take.

Cooking method:

• Prepare the liver by washing it, removing the films, rinsing it again and drying it with paper towels.
• Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
• Pour the flour into a plastic bag, put the liver pieces in it. Shake the bag well several times so that all the pieces are completely covered with flour.
• Peel and cut the onion into small pieces.
• Warm up vegetable oil. Put an onion in it. Fry it over low heat until soft.
• Turn up the heat and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
• Salt, pepper. Add bay leaf, pour sour cream. Stir.
• Turn off the fire. Cover the pan with a lid. Stew the liver in sour cream for 15 minutes.

This pork liver recipe is the most popular. And all due to the fact that this way the liver always turns out exceptionally tasty, soft and juicy.

Pork liver Stroganoff

• pork liver - 0.5 kg;
• wheat flour - 20 g;
• cream - 100 ml;
• onions - 100 g;
• hot pepper - 1 pod;
• lard - 40-50 ml (can be replaced with vegetable oil).

Cooking method:

• Clean the liver from films, rinse well, cut into thin sticks, like meat for beef stroganoff.
• Roll the liver in flour, placing it with it in a plastic bag.
• Onion cut into half rings.
• Heat the lard in a frying pan, fry the liver in it. You need to fry without a lid on an intense fire for 5 minutes.
• Add the onion, continue to fry the liver with it for another 2-3 minutes.
• Put a pod of pepper in a pan, salt the liver to taste. Pour in the cream.
• Reduce heat and simmer covered for 10 minutes. Remove the pepper pod 7-8 minutes before it is ready, otherwise the dish will turn out to be too spicy.

Stroganoff liver has a spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has a lot of fans, and it's no coincidence. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

• pork liver - 0.8 kg;
• onions - 100 g;
• carrots - 100 g;
• bell pepper - 0.6 kg;
• parsley - 100 g;
• salt, pepper - to taste;
• olive oil - how much will go;
• lemon - 0.5 pcs.

Cooking method:

• Prepare the liver as in the previous recipe. The only thing is that it is not necessary to roll it in flour.
• Cut the onion into thin half rings.
• Cut carrots into thin strips or grate for Korean salads.
• Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
• Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
• Add pepper. Fry for a couple more minutes.
• Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water has almost completely evaporated.
• Pepper and salt, mix.
• Squeeze out the lemon juice, add to the dish, stir.
• Turn off the heat and leave in the pan covered for 10 minutes.

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

Pork liver pate

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

Cooking method:

• Wash your liver. Cut into large pieces.
• Boil 2 liters of milk or water (you can mix them in half).
• Lower the liver and cook it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
• Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Boil 10 minutes.
• Transfer the liver to the broth, cook in it for 10 minutes.
• Remove the liver, cool, remove the film. Scroll through the meat grinder several times.
• Do the same with the vegetables from the broth.
• Combine vegetables with liver, salt, add melted butter and mix thoroughly.
• Shape into a log and chill in the refrigerator.

Liver pate according to this recipe will come out tender and fragrant.

You can cook pork liver soft and juicy without much difficulty. Even an inexperienced hostess will cope with this if she strictly follows the recommendations in the recipe.

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

To keep the liver from burning

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

Pork liver in sour cream sauce

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

Ingredients

• 400 g liver
• 100 ml milk
• 2 onions
• 200 ml sour cream
• 1 garlic clove
• 1 tbsp flour
• 1 tsp mustard
• vegetable oil for frying
• salt, pepper and herbs to taste.

Cooking

1. Clean the liver from the bile ducts, cut into pieces and soak in milk.

2. Peel and cut the onion 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 the other ingredients: sour cream, flour, mustard, finely chopped garlic, spices. Pour the liver with this sauce and cook everything together until tender. The readiness of the liver is determined by whether blood comes out of it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be excessively 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 time.
The dish prepared according to this recipe is very soft, juicy and tasty.

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

How to cook pork liver - a classic recipe

Ingredients

• Pork liver - 500 g.
• Onion - 1 pc.
• Mayonnaise - 4 tbsp. spoons.
• Carrot - 1 pc.
• Sunflower oil, salt, water.

Cooking

1. Soak the liver in cold water. Two hours is plenty. After that, remove the veins and cut into cubes.
2. Wash the carrots thoroughly, peel and pass through a grater. Onion cut into half rings.
3. Put a deep frying pan on the stove, pour a little oil and fry the chopped vegetables until half cooked.
4. Add pork liver to the fried vegetables, mix and fry. Stir the contents of the pan occasionally.
5. Two or three minutes will pass, and the color will change. This means that it's time to send mayonnaise to the pan and add hot water. The water should cover the ingredients that are in the pan.
6. It remains to cover the pan with a lid, reduce the heat and simmer for a third of an hour. Add some salt at the end of cooking. That's all.

Before you cook delicious pork liver, know that you should not fry the product too much. Otherwise, you will end up with a dry and tough dish. If you don't like mayonnaise, take fresh sour cream.

Delicious pork liver in a slow cooker

Ingredients

• Liver - 1 kg.
• Onion - 200 g.
• Oregano.
• Vegetable oil.
• Pepper, salt, laurel.

Cooking

1. The liver is prepared with cleansing. The film is cut off, the veins and ducts are removed. Remember, a tough film along with large ducts indicates that the ingredient is old.
2. After cleaning, soak in milk. In two hours, the bitterness will go away and the fibers will soften.
3. Useful product cut into equal pieces for uniform frying.
4. Peel and chop a medium onion. Cut into cubes or half rings.
5. Pour a little oil into the multicooker bowl and heat up, activating the baking mode. After that, send the chopped onion and sauté for about three minutes.
6. After this time, put the liver in a slow cooker, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the stew, cook for a quarter of an hour.
7. When the timer signal sounds, salt, mix gently again and leave for 10 minutes under a closed lid. You do not need to turn on the device, the offal will reach on its own.

Now you know how to cook delicious pork liver in a slow cooker. I recommend serving with sour cream and herbs.

How to cook pork liver in the oven

Pork liver cooks in the oven very quickly, and the recipe that I will share cannot be called difficult. Potatoes are suitable for garnish, which are baked along with the main ingredient. Serve the finished dish to the table along with fresh vegetables.

The number of ingredients in the recipe. Designed to make four servings. If there is a desire or want variety, expand the garnish. To do this, take one carrot, a few tomatoes and two pieces of bell pepper.

Ingredients

• Liver - 600 g.
• Potatoes - 4 pcs.
• Onion - 1 head.
• Garlic - 4 cloves.
• Pepper and salt.

When recreating this fragrant treat at home, be sure to garnish it with fresh herbs. Pork liver baked according to the considered recipe is combined with red wine or light beer. If you lead a healthy lifestyle, enjoy the taste without alcohol.

Soft and juicy liver in a pan

Each housewife has her own approach to cooking fresh pork liver in a pan. Therefore, there are many recipes. The liver fried in my way is delicious, tender, juicy and very soft. You will definitely enjoy this meal.

Ingredients

• Liver - 1 kg.
• Egg - 5 pcs.
• Flour - 100 g.
• Chicken broth - 1.5 cups.
• Garlic - 6 cloves.
• Sesame oil - 25 g.
• Green onions - 80 g.
• Salt pepper.

Cooking

1. Rinse and dry the liver. Remove the veins from the pulp and cut into squares the size of a walnut.
2. Finely chop the green onion. I recommend crushing the garlic with a garlic press.
3. In a deep bowl, mix the garlic and green onion. Pour in chicken broth and sesame oil, add salt and pepper, mix thoroughly.
4. Pour the liver pieces with the resulting mixture. Mix everything thoroughly and leave to marinate for ten minutes.
5. Whisk the eggs in a separate bowl. I use a whisk. If not, fluff with a fork.
6. Sift flour into a separate bowl. I use premium flour.
7. First, roll the offal in flour, then dip in eggs and send to the pan. I recommend frying on both sides for a few minutes.

Now it's no secret how to cook pork liver in a pan. This wonderful dish is prepared very quickly, which means that even an unexpected guest will not be taken by surprise.

Pork liver stewed in sour cream

The liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream at home, you get a storehouse of useful substances, including trace elements and vitamins.

A dish cooked in sour cream is recommended by doctors for people suffering from anemia, diabetes and other diseases. The liver is useful, but not everyone likes it, because it often turns out dry and bitter. A dryish consistency will be made tender and soft by fresh sour cream. And to make the treat fragrant and specific, they use wine, spices and seasonings.

Ingredients

• Pork liver - 500 g.
• Sour cream - 250 g.
• Onions - 3 heads.
• Flour, salt, pepper.

Cooking

1. Cut the film and remove the ducts. After that, soak for two hours in clean water so that it does not taste bitter.
2. Cut into pieces and lightly beat off. Thoroughly roll in flour, fry the pork liver until a crust appears.
3. Fry the chopped onion in the second pan. After that, put the fried liver on top, add sour cream, pepper and salt. If the sour cream is thick, pour in a little water.
4. When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has elapsed, the dish is ready.

I looked at how to cook pork liver in sour cream. Serve on the table for the second, along with buckwheat, pasta or potatoes. If you have fresh herbs in the fridge, be sure to use them for garnish.

• In conclusion of the story, I will pay attention to the benefits of pork liver and consider helpful tips. Fresh offal contains a decent amount of vitamins and minerals that the human body needs.
• The weight of one pork liver is approximately 1.5 kg. At the same time, the surface of the light brown product is smooth and glossy. I deliberately drew attention to appearance. The fact is that buying a low-quality product, at best, will turn into a spoiled dish. In the worst case, health will suffer.
• When buying, pay attention to the smell and color. A sour smell or a changed color is a signal of danger and a spoiled product. The most useful, tender and tasty is the liver of a young pig.
• A low calorie level, together with a vitamin and mineral composition, makes pork liver dietary and useful product. So you can go to the kitchen and cook this healthy delicacy for dinner.

Cook pork liver quickly and tasty step by step recipe