Pork liver is an excellent product for diversifying the home menu. Liver pancakes, cakes, casseroles, liver pies, gravy - you can list endlessly. There are no special difficulties in cooking pork liver, and the dishes come out tasty and economical, because pork liver is inexpensive.
Pick your recipe
You will need
- - pork liver;
- - cream;
- - butter and olive oil;
- - vegetables.
Instruction manual
1
Having decided to cook a pork liver, get a fresh product - the taste of the prepared dish will directly depend on this. A good liver should have a uniform brown color without any stains, and in the context of its surface is porous, slightly granular and moist. The smell of a fresh liver is usually slightly sweet, but if the amber product gives sourness, you should not buy it - this usually indicates a long storage, freezing and defrosting. The dry surface of the liver can also prove continued presence on the counter.
2
If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it is worth storing it 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 not turn out to be very tasty in the end.
3
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 for at least half an hour in ordinary cold water or milk - this will also add liver juiciness and make it softer. There is another nuance in the preparation of this product - salt it only at the very end, when the liver is ready, otherwise it can turn out to be harsh.
4
Cook the liver according to a 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. Cut the onion into half rings. In a deep frying pan in sunflower oil, fry the onions and carrots until half cooked. Add pork liver to vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put in a pan a couple of tablespoons of sour cream, mix, add a glass of hot water or milk to 500 g of liver. Close the pan with a lid, reduce 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.
5
Boiled or baked potatoes, pea or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect as a side dish for liver stewed in sour cream. Stewed or fresh vegetables will also be a great addition to such a dish, and low-calorie and healthy.
6
Bake the liver in a pot with oranges and apples - this dish can pleasantly surprise guests. To prepare, cut the liver into slices, roll in flour with a pinch of black pepper and fry in butter until golden brown. In a separate pan, fry a couple of onions, cut into half rings, and put together with the liver in pots, salt. Add apple and orange, cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and send 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.
7
Experiment with the ingredients - instead of fruit in pots, pork liver can be baked with potatoes, mushrooms or just vegetables. Only slices of liver and potatoes should be about the same size to cook evenly. Use cream, chicken or vegetable broth, and just water will do. All the ingredients can be sprinkled with grated cheese to make the dish under a ruddy and tasty crust. From seasonings, black or white pepper, rosemary, bay leaf are suitable.
8
Fry pork liver over an open fire. Cut the pre-washed liver into large pieces of the same size and string them on skewers, alternating with thin slices of fresh lard and any vegetables of your choice. Salo will make kebab more juicy and tender. Set the skewers on the barbecue and cook in the usual way for 15 minutes. At the end, sprinkle directly 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 each piece must be wrapped. You can find it on the market in meat pavilions. During cooking, the liver will absorb all the fat, the nets will not be visible, and the kebab will turn out to be especially juicy.
9
From pork liver, delicious and tender will be a paste. To cook it, fry in a pan 500 g of liver, cut into pieces. It should be fried well. Salt in the end. Separate the butter in a couple of onions and carrots, cut into strips or thin cubes. All cool, and then mix the liver with vegetables in a blender, 2 tbsp. tablespoons of butter, black pepper and favorite herbs. Distribute the finished mixture in an even layer into a container of a suitable size, pour a thin layer of melted fat, cover and put in the refrigerator for several hours. When the paste has hardened, serve it to the table with a crispy loaf, greens and fresh cucumbers - a tasty and healthy snack will come out.
10
Use pork liver for salads. 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 of olive oil and 1 teaspoon Dijon mustard.
note
Pork liver is not only a hearty, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily norm of copper and cobalt.
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