The liver is deservedly the most popular offal, not inferior to meat or poultry in the number of recipes. It is boiled, stewed, baked, pounded in paste, added to soups and salads. In addition, cook any dish from pork liver, and you will not only quench your appetite, but also improve your health.
Pick your recipe
You will need
- For mashed soup:
- - 400 g of pork liver;
- - 500 ml of meat broth;
- - 1 carrot;
- - 1 leek;
- - 1 parsley root;
- - 80 g butter;
- - 60 g of flour;
- - yolks of 2 chicken eggs;
- - 200 ml of 10% cream;
- - salt;
- For barbecue:
- - 400 g of pork liver;
- - 100 g of fat;
- - 10-12 cherry tomatoes;
- - 3 cloves of garlic;
- - 1/4 tsp. ground dried ginger, cloves and a mixture of peppers;
- - salt;
- For salad:
- - 450 g of pork liver;
- - 4 potatoes;
- - 4 carrots;
- - 3 pickled cucumbers;
- - 1 onion;
- - 3 boiled chicken eggs;
- - 150-200 g of mayonnaise;
- - 1/3 tsp ground black pepper;
- - salt;
- For the sauce:
- - 700 g of pork liver;
- - 2 onions;
- - 160 g of 25% sour cream;
- - 80 g of flour;
- - 60 ml of water;
- - 1/3 tsp ground black pepper;
- - salt.
Instruction manual
1
Pork liver puree soup
Cut the liver into small pieces, carrots, leeks and parsley root into cubes. Heat the vegetable oil and put the prepared ingredients in it. Fry them for several minutes over moderate heat, stirring with a spatula, then pour half a glass of broth.
2
Close the dishes with a lid and simmer the contents for half an hour, reducing the temperature to a minimum. Cool the resulting fry a little and grind it with a blender into a homogeneous mass.
3
Fry the flour in 50 ml of vegetable oil, dilute with the remaining broth and simmer for 15 minutes over low heat. Strain the sauce through a sieve or cheesecloth, mix with mashed liver, boil and salt. Whip the cream with egg yolks and add to the soup.
4
Pork liver skewers
Cut the liver with rectangular plates about 8 mm thick, lard with non-thick slices of 3x3 cm. Lay out the fat squares on a flat plate and sprinkle with grated or crushed garlic.
5
Rub the liver slices with salt and spices, fold them in half and put in lard. String them on skewers, alternating with cherry tomatoes. Fry the barbecue on high heat for no more than 7 minutes. The flowing juice will tell you about its readiness, it should be transparent with a grayish tint, and not pink.
6
Pork Liver Salad
Boil the liver for 15 minutes in unsalted water, remove and let cool. Grate it, salt to taste, pour 100 ml of broth and mix. Grind carrots and onions on a coarse grater, pass in vegetable oil until soft.
7
Boil the potatoes in their skins, peel and grate. Do the same with cucumbers, drain excess liquid. Add a spoonful of mayonnaise to the offal and in each vegetable mass and stir.
8
Gather the salad in layers in the following order: potato, half a portion of the liver, carrot and onion roast, the second half of the liver, cucumbers. Sprinkle the salad with chopped eggs and decorate as you wish.
9
Pork liver spaghetti sauce
Cut the liver into small cubes, finely chop the onions. Fry the onion in vegetable oil first, then put the offal to it and cook for 3-4 minutes under the lid. In the meantime, combine sour cream with water and pour into a pan. Mix everything, season with pepper, salt and keep on low heat for another 6 minutes.
note
It’s better to cook chilled liver. If you took frozen, defrost it in the refrigerator at a temperature of no more than 5oC.
Useful advice
Before cooking, rinse the liver well and remove the film.
So that the liver does not get bitter, soak it in cold water, milk whey or milk for at least half an hour.