How to make pork liver tender. How to properly cook pork liver so that it is soft recipe

Pork liver, recipes for which are popular due to their favorable combination of benefits and low price, is a frequent guest on the everyday home menu. The only disadvantage of offal is that it must be handled correctly: it is cleared of films, washed, and then further culinary manipulations begin.

Everyone's favorite offal is pork liver, recipes for which have found a place in the cuisines of many nations. Valued for its high content of microelements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared time after time in a new way. An 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.

Preparation

Before making pork liver tasty and soft, it is cleaned of films and soaked in water for at least 4 hours.
The slices are dredged 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 simmer for another 5 minutes.

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

Ingredients:

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

Preparation

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 placed in a separate plate, and in its place, pour in the juice and evaporate it to half 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 prepared from pork liver, then cutlets can be an alternative to boring dishes. Since the by-product in the form of minced meat does not hold its shape well, it makes sense to mix it with chopped beef.

Ingredients:

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

Preparation

Cooking pork liver begins with stripping and washing it.
Next, the first couple of components are passed through a meat grinder, flavored with spices and a pinch of salt.
Form the resulting mixture into cutlets of the desired size and grill.

This recipe will help you prepare pork liver quickly and tasty. In its framework, the offal whipped with spices can simply be supplemented with flour/semolina, and you can start cooking over fire. Ready-made pancakes are served hot, accompanied by a choice of sauces, both as an appetizer and as an addition to the main course.

Ingredients:

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

Preparation

Pork liver, the recipes for which are distinguished by their simplicity, is only difficult to prepare. Remove any films from it, 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 their tenderness and fragility, offal holds its shape well even after beating. You can check this by making pork or breading, like a schnitzel. This 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 crumbs - 1 tbsp;
grated parmesan - 25 g;
liver - 440 g.

Preparation

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

The offal can be used to make not only hot dishes, but also classic snacks, such as cakes. Liver cake made from pork liver is a recipe loved by many lovers of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic option 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 of your choice for decoration.

Preparation

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

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

Ingredients:

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

Preparation

Sprinkle the prepared slices with salt and roll in flour. Keep each one on the fire until golden brown.
Place the onion in the pan and let it soften.
Fill the contents of the dish with a sauce made from 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 use the product in a new way. You can use an affordable and widespread product even in restaurant-grade dishes, the main thing is to choose the right original additions. After such an appetizer, the question: what can be prepared 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.

Preparation

Divide the main product into small slices and fry each in butter until cooked.
Place the livers on a plate on top of the spinach leaves sprinkled with lemon juice. Place citrus slices nearby, sprinkle 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 to serve during a buffet meal and advantageously decorates the table at banquets. This recipe is distinguished from all others by its heterogeneous texture, which is easy to achieve simply by carefully chopping the ingredients by hand.

How to cook pork liver at home? Many housewives are accustomed to only frying or stewing such a product. However, more experienced chefs claim that this ingredient can be used to make the most delicious pate, as well as delicious cutlets.

Fried pork liver: cooking recipes

Frying pork offal is quite easy. It quickly becomes soft and tender, and is ideal for any side dishes.

So, to prepare a delicious dish for the dinner table, we will need:

fresh pork liver - about 500 g;
cow's milk - 2 cups;
vegetable oil - 40 ml;
large onion - 1 onion head;
salt and other spices - use to taste;
large carrot - 1 pc.

Food preparation

How is fried pork liver prepared? Recipes for such dishes usually begin with processing the offal. It is washed thoroughly, removing inedible parts in the form of films and veins. After this, the liver is chopped into strips and placed in a deep bowl.

In order for this product to lose its bitterness as much as possible, it is poured with milk and left in this form for 30-50 minutes.

After soaking the liver in a milk drink, it is removed and dried.

Heat treatment process in a frying pan

Before cooking pork liver in a frying pan, heat the dishes very high. Then all the chopped offal is placed in it and cooked until all the liquid has completely evaporated. Next, add vegetable oil to it and begin to fry over low heat.

Pork liver should be subjected to heat treatment for about 20 minutes. At the same time, it must be stirred periodically with a large spoon so that the product does not stick to the bottom of the pan and does not burn.

After the specified time has passed, half rings of onions are added to the bowl, as well as coarsely grated carrots. After mixing the ingredients, salt and pepper them, and then cook over low heat for about another ¼ hour. During this time, the pork liver and vegetables should be well cooked.

Serving for lunch

Now you know how to cook pork liver in a frying pan. After the offal is fried, it is laid out on a plate, and some side dish is placed next to it. The best option is mashed potatoes or boiled pasta.

Liver stewing

Stewed pork liver is prepared just as easily and simply as fried one. The offal along with vegetables is processed in a deep frying pan in the same way as the recipe above, and then a little drinking water is added. After mixing the ingredients, simmer them for 15 minutes.

If you want to get a more aromatic and thick goulash, then you can additionally add a little tomato paste and wheat flour to the products.

Like fried, stewed pork liver is served with a side dish of mashed potatoes. This lunch is not only very tasty, but also quite filling and nutritious.

Making a delicious pate

Homemade pork liver pate is an excellent alternative to the store-bought product. This product is easy and simple to prepare. To make sure of this, we recommend starting to create the pate right now. To do this you may need:

pork liver - 1.2 kg;
undercuts - about 800g;
onions - about 3 heads;
juicy carrots - 3 pcs.;
salt, ground black pepper - use to your taste;
medium-sized eggs - 3 pcs.

Ingredient Processing

Before cooking pork liver on the stove, the undercuts without skin are cut into large pieces, and the offal is washed well, cleaned of ducts and also coarsely chopped. After this, they begin to process the vegetables. The carrots are grated on a large grater, and the onions are cut into half rings.

Heat treatment

Having prepared the main ingredients, the undercut is placed in a thick-walled pan, and then covered with carrots, onions and pork liver. All ingredients are salted and peppered, after which approximately 150 ml of boiled water is poured in. In this composition, the dish is covered with a lid and cooked in an oven preheated to 200 degrees for a whole hour. After time has passed, the temperature is reduced to 175 degrees and the food is baked for another 60 minutes.

Cooking pate

After all the ingredients are as soft as possible, remove them from the stove and cool completely. Then the products are passed through a meat grinder twice or crushed using a blender (until a homogeneous mass is obtained).

After adding egg yolks to the aromatic mixture, mix it thoroughly again. After this, beat the whites separately and also add them to the liver mass.

Mixing the ingredients from bottom to top with careful movements, they are placed in a baking dish, which is pre-greased with oil.

With this composition, the semi-finished product is sent to the oven and baked at 180 degrees for 20 minutes.

After the pork liver pate is ready, take it out and cool completely. Then the mold is turned upside down and the product is carefully removed.

Step-by-step recipe for pork liver cutlets

After the bottom side of the products becomes golden brown, they are turned over using a spatula.

Serve delicious cutlets for lunch

Now you know simple recipes with pork liver. After the tasty and aromatic cutlets are fried on both sides, they are removed from the pan and placed on a large plate.

Pork liver products are presented to the table along with mashed potatoes, julienne, vegetable sauté, salads or other side dishes. By the way, some housewives prefer to serve liver cutlets to guests as a cold appetizer. In this case, you should prepare a flavorful sauce for them separately. To do this, finely grate garlic cloves and hard cheese, and then add finely chopped dill to them. All ingredients are seasoned with fatty mayonnaise and mixed thoroughly. The resulting garlic mass is applied to the cutlet and eaten along with a slice of bread.

Do you know how beneficial eating pork liver is for the body? So, pork liver contains a lot of B vitamins, as well as microelements such as copper, phosphorus, iron, potassium, etc.

In a sense, you and I underestimate this offal, and I’ll tell you, not deservedly, according to some indicators, the liver can outperform any very good cut of meat.

You can learn more about the liver from the short video below.

But nevertheless, today dishes made from pork liver are very relevant and popular, and not only from pork, but from many other offal. Let's look at some interesting recipes.

The first is called glands, liver cutlets.

SEALS.

To prepare it, we will need:

A kilogram of fresh pork liver,
600 grams of pork lard,
2 onions,
1 potato,
vegetable oil,
salt and pepper to taste.

Cooking process:

First, the liver must be washed and cut into pieces.

You should do the same with lard.

Now the lard and liver need to be ground in a meat grinder.

Add salt and pepper to taste, stir.

Now the onions and potatoes need to be peeled and also ground in a meat grinder.

Then mix the minced vegetables with the liver.

We make cutlets from the resulting mass and fry in vegetable oil.

Serve with mustard or sour cream.

The next recipe is called pork liver with mushrooms, stewed in sour cream.

PORK LIVER WITH MUSHROOMS, STEWED IN SOUR CREAM.

For this we need:

A kilogram of liver,
kilogram of champignons,
300-400 milliliters of sour cream,
2 onions,
2 carrots,
greenery,
vegetable oil,
salt, pepper, spices to taste.

Cooking process:

The pork liver should be washed well and cut into small pieces, or you can also cut it into small cubes.

Now fry the chopped liver in vegetable oil. We bring it to half readiness.

Now add sliced champignons, onions and carrots. Fry for about 10 minutes.

Now fill this whole mixture with sour cream and add seasonings according to your taste. Simmer for about 10 minutes.

This dish is served on the table with a side dish - rice, buckwheat, potatoes, or as an independent dish, topped with finely chopped herbs to your taste.

Everyone also knows the dish - pork liver pate. Let's look at the recipe for this dish.

PORK LIVER PATE.

To prepare we will need:

600 grams of liver,
200 grams of butter,
one medium carrot
one medium sized onion,
vegetable oil,
salt, pepper to taste,
foil.

Cooking process:

Cut the liver into pieces and fry in vegetable oil until tender.

Peel the onions and carrots, chop finely, and sauté in a frying pan in vegetable oil.

We pass all the fried ingredients together through a meat grinder, preferably several times, add salt and pepper to taste.

While the mixture is cooling, lay out the foil on the table. We put a layer of liver mass on it, put a layer of butter on top, see photo.

Then roll it up and put it in the refrigerator. So, after 2 hours the liver pate is ready!

Housewives also often experiment with pork liver. This happens due to the specific taste. You can try liver in kvass, solyanka with liver, soup with pork liver. So those who like to experiment in the kitchen have an idea!

You can see a few more recipes that are already on the blog below.

LIVER PANCAKES.

A SIMPLE METHOD OF PREPARING PATE.

FRIED LIVER AND COOKING SECRETS.

Experiment and share the most delicious recipes with us! Have a great start! Bon appetit!

Goodbye everyone.

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.

Preparation

Before making pork liver tasty and soft, it is cleaned of films and soaked in water for at least 4 hours.
The slices are dredged 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 simmer for another 5 minutes.

Ingredients:

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

Preparation

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 placed in a separate plate, and in its place, pour in the juice and evaporate it to half the original volume.
Return the iron, pancetta and add the rest of the ingredients from the list.
Continue frying for another 5-7 minutes.

Ingredients:

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

Preparation

Cooking pork liver begins with stripping and washing it.
Next, the first couple of components are passed through a meat grinder, flavored with spices and a pinch of salt.
Form the resulting mixture into cutlets of the desired size and grill.

Ingredients:

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

Preparation

Pork liver, the recipes for which are distinguished by their simplicity, is only difficult to prepare. Remove any films from it, 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

Ingredients:

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

Preparation

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

The offal can be used to make not only hot dishes, but also classic snacks, such as cakes. Pork liver cake is a recipe loved by many fans of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic option 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 of your choice for decoration.

Preparation

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

Ingredients:

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

Preparation

Sprinkle the prepared slices with salt and roll in flour. Keep each one on the fire until golden brown.
Place the onion in the pan and let it soften.
Fill the contents of the dish with a sauce made from water and sour cream.
Simmer the pork with gravy until the sauce thickens and the ingredients are ready.

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.

Preparation

Divide the main product into small slices and fry each in butter until cooked.
Place the livers on a plate on top of the spinach leaves sprinkled with lemon juice. Place citrus slices nearby, sprinkle with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

Pork liver is a low-calorie product that contains a lot of calcium, phosphorus, iron and iodine, a whole group of vitamins. This once again confirms the benefits for the human body.

Classic recipe

INGREDIENTS:

Pork liver – 500 g.
Onion – 1 pc.
Mayonnaise – 4 tbsp. spoons.
Carrots – 1 pc.
Sunflower oil, salt, water.

STEP-BY-STEP PREPARATION:

Soak the liver in cold water. Two hours is plenty. After this, remove the veins and cut into cubes.
Wash the carrots thoroughly, peel and grate. Cut the onion into half rings.
Place a deep frying pan on the stove, pour a little oil and fry the chopped vegetables until half cooked.
Add pork liver to the fried vegetables, mix and fry. Stir the contents of the pan periodically.
Two to three minutes will pass and the color will change. This means it’s time to add mayonnaise to the frying pan and add hot water. The water should cover the ingredients in the pan.
All that remains is to cover the pan with a lid, reduce the heat and simmer for a third of an hour. At the end of cooking, add a little salt. 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, use fresh sour cream.

Video recipe

Delicious pork liver in a slow cooker

INGREDIENTS:

Liver – 1 kg.
Onion – 200 g.
Oregano.
Vegetable oil.
Pepper, salt, bay.

STEP-BY-STEP PREPARATION:

The liver is prepared by cleaning. The film is cut off, the veins and ducts are removed. Remember, a hard film along with large ducts indicates that the ingredient is old.
After cleaning, soak in milk. In two hours the bitterness will go away and the fibers will soften.
Cut the healthy product into equal pieces for uniform frying.
Peel and chop a medium onion. Cut into cubes or half rings.
Pour some oil into the multicooker bowl and heat it up, activating the baking mode. After this, add the chopped onion and sauté for about three minutes.
After this time, place the liver in the slow cooker, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the simmer, and cook for a quarter of an hour.
When the timer beeps, add salt, mix gently again and leave for 10 minutes with the lid closed. There is no need to turn on the device; the offal will arrive on its own.

Video cooking

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 very quickly in the oven, and the recipe I’m sharing is not complicated. Potatoes, baked along with the main ingredient, are suitable as a side dish. The finished dish is served to the table along with fresh vegetables.

The amount of ingredients provided in the recipe is designed to prepare four servings. If you have a desire or want variety, expand the side dish. To do this, take one carrot, several tomatoes and two bell peppers.

INGREDIENTS:

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

STEP-BY-STEP PREPARATION:

Before cooking, soak the liver in water for half an hour. After this, dry the pulp thoroughly and remove the film.
Cut into large pieces, salt and pepper. I don't use spices. If desired, use some oregano and black pepper. Just don't overdo it, otherwise you'll spoil the taste.
Peel and cut the potatoes into thin slices. Salt the side dish in advance. You can add some spices and herbs that are used to make baked potatoes.
There is no point in using additional sauce; the dish will already be juicy. At the end of cooking, you can add a little sour cream.
For the dish, I recommend cutting the vegetables into large pieces. To add flavor, soak them in vinegar. Garlic is used only to add a delicious aroma, so it is not necessary to chop it.
Place potatoes, vegetables, onions and garlic and liver on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. A few minutes before ready, sprinkle with grated cheese.

When you recreate this flavorful treat at home, be sure to garnish it with fresh herbs. Pork liver baked according to this 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 frying pan

Each housewife has her own approach to cooking fresh pork liver in a frying pan. Therefore, there are many recipes. The liver fried using my method is tasty, tender, juicy and very soft. You will definitely love this treat.

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.

PREPARATION:

Rinse and dry the liver. Remove the veins from the pulp and cut into squares the size of a walnut.
Finely chop the green onions. I recommend chopping the garlic using a garlic grinder.
Mix garlic and green onions in a deep bowl. Pour in chicken broth and sesame oil, add salt and pepper, mix thoroughly.
Pour the resulting mixture over the liver pieces. Mix everything thoroughly and leave to marinate for ten minutes.
In a separate bowl, beat the eggs. I use a whisk. If not, beat with a fork.
Sift flour into a separate bowl. I use premium flour.
First, roll the offal in flour, then dip it in eggs and place it in a frying pan. I recommend frying on both sides for a few minutes.

Now it’s no secret how to cook pork liver in a frying 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

Liver is a valuable by-product that should be present in the diet of every person. If you prepare it with sour cream at home, you will get a storehouse of useful substances, including microelements and vitamins.

Liver is healthy, but not everyone likes it, because it often turns out dry and bitter. The dryish consistency will be made tender and soft by fresh sour cream. And to make the treat aromatic and specific, wine, spices and seasonings are used.

INGREDIENTS:

Pork liver – 500 g.
Sour cream – 250 g.
Onion – 3 heads.
Flour, salt, pepper.

PREPARATION:

Cut off the film and remove the ducts. After this, soak for two hours in clean water to prevent it from becoming bitter.
Cut into pieces and beat lightly. Dredge thoroughly in flour and fry the pork liver until a crust appears.
In a second frying pan, fry the chopped onion. After this, place the fried liver on top, add sour cream, pepper and salt. If the sour cream is thick, add a little water.
When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has passed, the dish is ready.

Video cooking

I looked at how to cook pork liver in sour cream. Serve as a main dish along with buckwheat, pasta or potatoes. If you have fresh herbs in the refrigerator, be sure to use them for decoration.

In conclusion of the story, I will pay attention to the benefits of pork liver and consider useful tips. Fresh offal contains a decent amount of vitamins and microelements 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. It’s not without reason that I paid attention to appearance. The fact is that buying a low-quality product will, at best, result in a spoiled dish. In the worst case, your health will suffer.

When purchasing, pay attention to the smell and color. A sour smell or changed color is a signal of danger and a spoiled product. The liver of a young pig is considered the healthiest, most tender and tasty.

The low calorie content along with the vitamin and mineral composition makes pork liver a dietary and healthy product. So you can head to the kitchen and prepare this healthy delicacy for dinner.

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, but for others it will bring much more benefit than harm. In addition, it cooks quickly and turns out satisfying. However, I also want it to be tasty. 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 acquainted with the intricacies of technology.

Features of selection and preparation

You can prepare delicious pork liver either fresh or frozen, but it is important to choose a quality product, prepare it correctly for heat treatment, and then fry or stew it 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, a hard crust, and emits an unpleasant odor, then you should refrain from purchasing it. This liver is by no means as fresh as the seller claims, and it will not make a tasty dish, even if you find the best recipe.
You cannot defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry and covered with spots. It is better to give it the opportunity to thaw in the refrigerator or, in extreme cases, at room temperature.
The liver will be soft and juicy if you soak it in milk before cooking. You can also boil and stew it in milk, some people do this. This is not very economical, but it allows you to give the finished dish a delicate creamy taste and protect the product from drying out.
Pork liver can be marinated in water slightly acidified with vinegar. It’s good to add onions, celery, and ground white pepper to the marinade. Marinating for an hour will get rid of the bitterness inherent in pork liver.
If you want pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as this creates a risk of drying it out. The total cooking time for the liver in a frying pan is usually 10-20 minutes.
It is better to fry the liver over fairly high heat, immersing it in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of meat by-product.
To prevent oil splashes from scattering too much, it is advisable to bread the pieces of liver in flour before placing them in the frying pan.
To ensure that the pork liver remains soft and juicy, you can salt it only at the last stage of cooking.

The specifics of preparing pork liver may depend on the specific recipe, but the general principles will not change.

How to deliciously 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 and dry the pork liver, remove film and vessels. Cut into small portions 1–1.5 cm wide.
Dredge the pieces well in flour.
Heat oil in a frying pan, add pieces of liver. 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 leave on low heat for 10 minutes.
Add some salt. Sprinkle with rosemary. Pour in vinegar. When the sizzling stops, remove the pan from the heat and place the liver on plates.

Pork liver prepared according to this recipe requires a side dish. You can serve boiled or baked potatoes or mashed potatoes in this quality. It would be nice if you fry onions cut into thin half rings in a clean frying pan and place them 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, ground black pepper - to taste;
bay leaf – 1 pc.;
vegetable oil - how much will be needed.

Cooking method:

Prepare the liver by washing it, removing any films, rinsing it again and drying it with paper towels.
Cut into cubes about 1.5 cm in size or into bars 1 cm wide and 2–3 cm long.
Pour the flour into a plastic bag and place the liver pieces in it. Shake the bag well several times until all the pieces are completely coated with flour.
Peel and cut the onion into small pieces.
Heat the vegetable oil. Put onions in it. Fry it over low heat until soft.
Turn up the heat and place the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
Add some salt and pepper. Add bay leaf, pour sour cream. Stir.
Turn down the heat. Cover the pan with a lid. Simmer the liver in sour cream for 15 minutes.

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

Pork liver Stroganoff style

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 slices, like meat for beef stroganoff.
Dip the liver in flour, placing it in a plastic bag.
Cut the onions into half rings.
Heat lard in a frying pan and fry the liver in it. Fry without a lid over high heat for 5 minutes.
Add the onion and continue frying the liver with it for another 2-3 minutes.
Place the pepper pod in the frying pan and add salt to the liver to taste. Pour in the cream.
Reduce heat and simmer covered for 10 minutes. 7-8 minutes before cooking, remove the pepper, otherwise the dish will turn out too spicy.

Stroganoff-style 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 many fans, and this is no coincidence. The unique harmonious taste and 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 be needed;
lemon – 0.5 pcs.

Cooking method:

Prepare the liver as in the previous recipe. The only thing is that you don’t need to roll it in flour.
Cut the onion into thin half rings.
Cut the carrots into thin strips or grate them for Korean salads.
Wash the pepper and 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 evaporated almost completely.
Pepper and add salt, stir.
Squeeze lemon juice, add to 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. This recipe makes it tender and juicy.

Pork liver pate

pork liver – 1 kg;
onions – 150 g;
garlic – 3 cloves;
bay leaf – 2 pcs.;
melted butter – 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, adding bay leaves, onions, garlic, and peppercorns. Cook for 10 minutes.
Place the liver into the broth and simmer for 10 minutes.
Remove the liver, cool, and remove the film. Scroll through a meat grinder several times.
Do the same with the vegetables from the broth.
Combine vegetables with liver, add salt, add melted butter and mix thoroughly.
Form into a bar and cool in the refrigerator.

Liver pate according to this recipe will be tender and aromatic.

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

The liver is respected not only by hunters, but also by cooks and housewives. This delicacy, classified as an instant product, deserves attention. There is no need to talk about the benefits of the liver; it is a storehouse of vitamin A, iron, copper and other useful substances. The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins B, D, E, K, ascorbic acid. Thus, liver - beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. Please note that for cooking you should use only liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of liver dishes to people with high blood cholesterol.

The nutritional value of liver is approximately the same, be it beef liver, pork liver, chicken liver, and so on, but their taste and texture are somewhat different. It is important to know that:

To prevent the liver from becoming bitter, it must be cleaned of films and ducts;
so that the liver is soft and without a specific odor, it can be soaked in milk or water for 30 minutes - the liver of young healthy animals does not need to be soaked;
to prepare soft liver, you can roll it in flour before frying;
to avoid overcooking the liver, cut it into pieces about 1 cm thick and quickly fry in a well-heated frying pan on both sides;
You need to salt the liver at the very end.

There are many recipes for making liver. If you are a beginner and don’t know how to fry liver, what to cook from liver, how to cook soft liver, then these tips will come in handy. Today we will tell you how to properly fry the liver so that it is juicy, tasty and does not become tough.

The easiest way to fry the liver is this:

you just need to fry slices of veal, lamb or chicken liver over high heat for two to three minutes on each side, add salt and pepper to taste and the liver a la Nuturel is ready.

The best way to fry the liver is this:

The liver, soaked in milk or marinade in advance, must be fried until red meat juice appears on its surface, turned over, fried and again waiting for the juice. That's it - the tender and soft liver is ready.

The simplest liver dishes are the most aromatic and tasty, and they are prepared very quickly.

How to cook pork liver

Pork liver has a red-brown or dark brown color, has the brightest taste and a distinct aroma, which may not be to everyone's taste.
Before cooking, pork liver is always soaked. Pates and fillings are prepared from pork liver; it can be fried and stewed, used to make liver pancakes and more.
Pork liver is just as healthy as other types of liver, but in terms of the content of nutrients it is still slightly inferior to beef liver.

How to cook beef liver

Beef liver has a dark red-brown color and has a rather pronounced liver flavor (which is why it is often soaked in milk before cooking).
Liver cake, liver chops, sauté, hot dishes are prepared from beef liver; fried or stewed beef liver is good. Beef liver should be thoroughly fried, first coated with mustard and served with spicy sauces.
The benefit of this type of by-product lies in the high content of vitamins A and group B, vital microelements; liver is recommended to be consumed when overworked and during the recovery period after illness.

How to cook veal liver

Veal liver has a light brown and red color, as well as a delicate and loose structure; it is much more tender than beef liver and does not need to be soaked.
Delicious dishes are prepared from veal liver: fried veal liver a la naturel is incredibly tasty, you can cook veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs, as well as gourmet dishes. The whole veal liver can be baked in the oven or deep frying pan, then the baking time is measured at the rate of 15 minutes per 0.5 kg of liver.
The benefits of veal liver are the vitamins A and B it contains; dishes prepared from veal liver are very useful - they promote the regeneration of hemoglobin and help improve immunity.

How to cook chicken liver

Chicken liver is an affordable delicacy product with an excellent taste.
Chicken liver can be fried with onions, used as a component for kebabs with bacon and vegetables, as an ingredient in minced meat and liver pates, and chicken liver is good in salads.
The benefits of chicken liver are the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland; chicken liver is a valuable nutritious product.

How to cook duck and goose liver

Duck and goose liver - found in the form of foie gras libor in markets from ordinary ducks and geese, the second option is less fatty and not so expensive, but still very tender and tasty.
Duck and goose chicken in the form of pate or roast will decorate the most festive table. You just need to know that the livers of ducks and geese are never cooked in sour cream, they are already fatty. Bird liver goes perfectly with fruits - sweet, sour, and sweet and sour - apples, raspberries, raw or lightly stewed in butter, will give the dish an exotic festive look and taste.
Goose and duck liver are very fatty, but extremely useful, especially for the female body, as they contain large amounts of iron, as well as all of the above vitamins and minerals.

How to choose a liver

Whatever liver you buy, the color of the liver should be even, without spots, the surface should be shiny, smooth, elastic, without dry spots.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter; the darker the liver, the older the animal.
Look at the blood: scarlet - the liver is fresh, brown - old and such a liver should not be taken.
The smell of liver is pleasant, sweetish, and in no way sour.
Fresh steamed liver is usually not purchased for future use, so they take it at the rate of 100-125 grams per serving and cook it within 24 hours.

How to store liver

The liver is perfectly stored frozen for up to six months. To do this, it is not necessary to buy an already frozen product. You can freeze steamed liver yourself. You can store the liver like this:

Having cut the liver into slices, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, which you put in the freezer, otherwise the smell of the liver will be transferred to other products.

The good thing about liver is that it can be cooked without defrosting, fried in a pan or grilled. But real gastronomes still advise defrosting it by placing it on the bottom shelf of the refrigerator for several hours.

Recipes - how to cook delicious liver

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare liver Stroganoff style, you will need a minimum of ingredients.
First, prepare the liver - clean it, soak it in milk, pat it dry and cut it into cubes.
Pour some oil into a frying pan and fry finely chopped onion until light golden brown.
Place the liver cubes in the frying pan and fry them on all sides.
Add sour cream and simmer for 1520 minutes.
It is good to serve liver dishes with light vegetable side dishes or tender mashed potatoes.

Recipe - Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 teaspoon
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil
salt

Rinse the chicken liver and boil for 10 minutes. Fry chopped onions in sunflower oil. Place the cooked chicken liver in the onion in a frying pan and fry together, stirring. Sprinkle with coriander and add adjika or ground red pepper. At the end, sprinkle with finely chopped garlic and herbs.

Recipe - Chicken liver pancakes

chicken liver 500 g
onion 1 head
carrots 1 pc.
sour cream 400 g
fresh dill 5-15 g
garlic (optional) 2-3 cloves
frying oil
salt
pepper

Peel and chop the onion, peel and chop the carrots. Sauté onions and carrots with a little oil and cool. Pass the prepared liver through a meat grinder along with stewed vegetables. Add salt, pepper and stir. Place in the form of pancakes in a well-heated frying pan with oil. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop the garlic and dill, combine with sour cream, mix well.
Place the finished pancakes on a plate, place 1 tablespoon of sour cream on the pancakes.

Recipe - Veal liver with oranges

veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ glass of water
2 tbsp. spoons of butter
2 oranges
½ glass of dry red wine

Wash the liver, peel and cut into about 1 cm thick. Grease each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry for another 3-5 minutes on low heat. Transfer the finished liver to another bowl.
In the frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let it boil, then strain. Peel one orange and cut into thin slices, squeeze the juice from the second. Mix the frying liquid with orange juice and ½ cup of dry red wine, heat over low heat, without bringing to a boil.
Place the fried liver on a plate, pour over the orange sauce and garnish with orange slices

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup meat broth or milk
100 g butter

Cut the pork liver into small pieces. Finely chop the bacon and fry. Place grated carrots and finely chopped onions into the melted fat. Fry until half cooked. Add pieces of liver, salt, ground pepper and grated nutmeg to the vegetables, fry until golden brown, and then cook over medium heat under the lid. Cool and pass through a meat grinder with a fine grid 3-4 times. Pour broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and beat until smooth. Decorate the finished pate as desired.

A whole goose baked in the oven is a festive dish! And it doesn’t matter whether it was a successful goose hunt, or whether the goose is already Christmas. Who got it, who bought it, that’s how it happened. The main thing in baked goose is its uniform saltiness.

How to cook duck? This question arises especially acutely for housewives during the duck hunting season, as well as before the New Year and Christmas. What are the best duck recipes during the hunting season, or if the hunter is not very lucky, then for the New Year?

Strong meat jellied meat with the aroma of garlic and bright accents of carrots and herbs is a national Russian dish and an excellent winter snack. We will learn how to cook jellied meat correctly, how much to cook jellied meat, what meat to choose for it and how.

Hare hunting is one of the most popular in our country. A hare is an excellent trophy that can decorate any hunting table. The main thing is to know how to properly cook a hare. Domestic rabbits are easier to prepare, but with wild ones.

The long-awaited opening of the 2013 autumn hunting season is approaching. Any hunter will confirm that the opening of a hunt is always a holiday: the first dawn, the elastic whistle of duck wings, the first trophy captured. And then the smell of the fire and cooking.

Fragrant braised rabbit, spicy baked duck, crispy roast goose. Poultry and animal meat are important products in the human diet. Meat contains many useful substances, vitamins, minerals and much-needed protein for humans.

What makes a wild boar valuable is the meat it produces. But it still needs to be prepared correctly. The meat of old lops during the rutting period has an unpleasant odor, so it requires pre-soaking in vinegar or whey.

It is known that liver is a product that, having a huge amount of minerals and vitamins, is extremely beneficial for the human body. This is probably why people try to eat it as often as possible. Pork liver is similar in basic characteristics to offal of other animals or birds. However, there are some features that must be taken into account during its preparation. This product is boiled extremely rarely. Most often it is fried using various methods and technologies. It all depends on which animal the particular offal belongs to. An experienced housewife knows, for example, how long to fry pork liver and how to prepare it for further processing, so that the resulting dish turns out tender and tasty.

Minimum terms

When starting work, you need to know in advance the features of a particular product in order to be able to correctly use its positive and negative sides. Before answering the question of how long to fry pork liver, you need to clearly understand that excessive heat treatment makes this product dry and tough. Maximum removal of moisture can only spoil the dish and turn a juicy semi-finished product into an unsuitable “sole”. To prevent this from happening, you need to do everything clearly and quickly.

So how long to fry? Usually each side takes no more than 3-5 minutes. This time is quite enough for a nice thin crust to form on the surface, while the inside of the product remains juicy and soft. Usually the liver is prepared very simply, without using complex technologies. When frying each piece, you just need to make sure that the liquid that comes out of it when pressed is light. The blood-red color of the moisture indicates that the product is not yet ready for consumption.

Secrets of product preparation

To achieve the best result, special attention must be paid to the selection and preparation of the main product. It's no secret that pork liver is a little different, for example, from beef liver. Firstly, it is covered with a thinner film, which makes it possible sometimes not to remove it at all. Secondly, small grains in the structure of pork offal after heat treatment create a false feeling of dryness. This can be avoided if it is properly prepared beforehand. For added softness, a soaking process is often used. In this case, the liver must be kept in milk or plain water for at least half an hour. The additional moisture will make the product looser, and after frying it will be much softer. Thirdly, for processing it is better to take fresh or already defrosted product. This will make it easier to determine how long to fry the pork liver. The by-product must have a pronounced color and an intact surface shell. A shade that is too light or dark may indicate poor quality of the product. In this case, there is a high probability of poisoning or other undesirable consequences. If the liver is chosen correctly, then you can safely begin preparing it.

The simplest option

There are several interesting ways to pork. A delicious dish will only turn out if you do everything as written in the recipe. To begin with, you can consider the easiest option, when fresh liver is fried breaded with flour. All you need is a knife, a cutting board and a good frying pan. And as the main ingredients you need to take: for 400 grams of pork liver - 10 grams of salt, 5 grams of ground pepper, a glass of flour and 80-90 grams of vegetable oil.

Now you can begin to master the technique of how to fry pork liver deliciously and without any problems:

First, the product must be thoroughly washed and the film removed from its surface as much as possible. After this, you need to carefully remove all the veins and existing vessels. Finally, the prepared liver must be cut into pieces 1-1.5 centimeters thick, washed and dried with a towel.
In a separate plate, combine all the dry ingredients: pepper, flour and salt. If desired, you can add any other spices or seasonings.
Lightly beat the liver on one side with a kitchen hammer, covering it with cling film so that blood splatters do not stain the entire room.
Heat oil in a frying pan.
The liver must first be breaded in flour and then placed in boiling fat. Under the influence of temperature, the product will decrease in size, so the pieces can be placed as closely as possible to each other. It will take no more than 3-4 minutes to fry on each side. The product should just be lightly browned.

As soon as the blood stops coming out, the fire can be turned off, and the product can be transferred to a dish and brought to the table.

The secret of softness

Over the years, each housewife has developed her own technology for preparing certain products. Nevertheless, many answer the question in exactly the same way about how long to fry pork liver so that it is soft.

They believe that time is not of the essence here. This could be 3, 5 or 7 minutes. It all depends on the thickness of the piece. Basically, the softness of the product comes from pre-soaking it in milk. Moreover, everyone chooses the duration of this process independently. For some, one hour is enough, while others prefer to leave the product in this state overnight. The essence of this procedure is to saturate the liver tissue with moisture. In addition, the dairy product neutralizes the taste of blood and other foreign odors. This is also important, because during frying they can appear even more. After this procedure, the liquid must be poured out, and the product itself must be rinsed again with water and dried with a paper towel. Now you can start frying it in any convenient way.

Liver in batter

Experienced housewives can give a lot of practical advice to those who want to know how long to fry pork liver so that it is soft and juicy. One option is to use batter. Moreover, the mass should be moderately thick and homogeneous. In this case, you can use a recipe that requires: for 500 grams of chilled pork liver - 2 chicken eggs, 5 grams of salt, 15 grams of flour, a pinch of pepper and a little vegetable oil.

The whole process consists of three stages:

Preparing the liver. The product must be washed, cleaned of large vessels and bile ducts, and then divided into portions. Now the blanks need to be folded into a plastic bag and beaten a little using the smooth side of a hammer or a regular rolling pin. After this treatment, each piece must be blotted with a napkin to remove excess moisture.
Preparing the batter. To do this, beat the eggs with salt and pepper, and add flour at the very end. We must try to ensure that there are no lumps in the mixture.
Frying. The liver must first be dipped in the prepared egg mixture, and then placed in a frying pan with boiling oil and fry for 4 minutes on each side. It is better to cook with the lid closed so that less moisture evaporates.

This option is very convenient, as it requires a minimum of physical and time expenditure.

Liver in sour cream sauce

You can go through options for a long time, deciding how to fry pork liver so that it is soft and juicy. A step-by-step recipe for one of them requires the presence of mandatory products in the following quantities: for 400 grams of liver - 200 milliliters of sour cream, a clove of garlic, 30 grams of flour, half a glass of milk, 2 onions, salt, a teaspoon of mustard, pepper and any herbs.

For this option, everything needs to be done step by step:

The liver, washed and cleared of bile ducts, must be cut into pieces of the required size and soaked in milk for a couple of hours.
Cut the onion into large half rings and saute it in oil until soft.
Add the liver to the pan and fry the products together for no more than 10 minutes with constant stirring.
Prepare the sauce separately from the remaining ingredients, and then pour it over the contents of the frying pan. The products should simmer together until the liver stops bleeding when pressed. Pepper and salt the dish at the very end.

The finished product should be covered with a lid and allowed to brew a little. Only after this can the soft and tender liver be served.

Liver with onion flavor

The popular offal is often prepared with various vegetables. But for novice housewives it will be more interesting how to deliciously fry pork liver with onions. This method, as practice shows, is used most often. The only products you will need are liver, flour, onions, salt and any vegetable oil.

The technology of this process is easy to learn the first time:

First, fry onion half rings in oil in a frying pan. They should become soft and slightly transparent. The quantity here, in principle, does not matter much. Although the more onions there are, the tastier the dish itself will be. The finished product should be temporarily transferred to a separate clean container.
Quickly fry the liver in the same oil, first rolling it in flour.
Add the prepared onion to the frying pan, cover it with a lid and keep the food in this position for 20 minutes over very low heat.

The ideal side dish for such an amazing dish would be mashed potatoes. Although everyone can decide this issue based on personal food preferences.

Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we value liver not only as an important nutritional element, but also as an exquisite delicacy, distinguished by its bright and original taste - if, of course, the liver is prepared correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives do not dare to cook liver, worrying about possible failure, since this delicate meat can turn out slightly bitter, dry and tough due to the presence of stringy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.

Subtleties of the right choice

The main secret to preparing delicious liver is that you need to choose a high-quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots or scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy liver, since in this case it most likely has a “venerable” age, which can also be determined by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are not allowed on the surface of the meat - in this case, the liver will be very bitter.

High-quality meat can be distinguished by its brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has a cherry color, and if it is lightly pierced with a knife or knitting needle, scarlet blood appears. Good veal liver is distinguished by a rich color - from brown to red, but the most important thing is that there is no gray coating, a telltale sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, it means the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.

Remove all vessels and veins from the liver and remove the film from the beef liver by picking it up with the tip of a knife and lightly pulling it with your fingers, without making sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you first place the meat in warm water for two minutes. There is another secret to preparing tender beef liver - cut it into pieces, sprinkle with a small amount of soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!

Liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and the meat can be soaked either as a whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.

The liver, beaten with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.

Fry, boil, stew and bake

The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Fried liver is considered the most delicious, but some housewives do not risk cooking it for fear of not finishing it - who wants to chew dry and tasteless meat? We hasten to please you - frying liver is easy and simple, you just need skill!

How to cook liver in a frying pan without additional ingredients? Meat soaked in soda and well washed should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to dry out the meat. Let it simmer a little under the lid, simmer in its own juices and cook until cooked under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also prepare a tougher pork liver, fry it with carrots and onions, and then simmer in a small amount of water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden, and even a large amount of carrots will not save it.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, pre-frying is mandatory, otherwise you will never be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces and then place it in the oven for 8 minutes. Readiness is checked with a knife - no blood or sanguineous fluid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, but do not forget to add a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule for cooking liver: overdoing the cooking time turns tender meat into indigestible and hard sole.

Knowing how delicious liver can be cooked, it won’t be difficult for you to whip up a holiday lunch or dinner. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, salad and the usual pickled onions. Properly prepared liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the “Eat at Home” website!