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 preparing pork liver, and the dishes are tasty and economical, because pork liver is inexpensive.
It is necessary
- - pork liver;
- - cream;
- - butter and olive oil;
- - vegetables.
Instructions
Step 1
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 the 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 storage, freezing and defrosting. A dry liver surface can also prove to be on the counter for a long time.
Step 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 fairly large amount of water, so during normal storage it will become dry, and the finished dish will turn out to be not very tasty in the end.
Step 3
Before cooking, remove the film from the pork liver, 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 plain 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.
Step 4
Cook the liver according to the 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 coarsely grate the carrots. Cut the onion into half rings. In a deep skillet in sunflower oil, fry the onions and carrots until half cooked. Add 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, stir, add a glass of hot water or milk for 500 g of liver. Cover the skillet with a lid, reduce heat, simmer the liver for about 20 minutes. Stir the gravy occasionally. Do not forget to salt to taste at the very end and add finely chopped parsley when serving.
Step 5
Boiled or oven-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 in calories and healthy.
Step 6
Bake the liver in a pot with oranges and apples - this dish can pleasantly surprise your guests. For cooking, cut the liver into pieces, roll in flour with a pinch of black pepper and fry in butter until golden brown. In a separate frying pan, fry a couple of onions, cut into half rings, and put together with the liver in pots, salt. Add the apple and orange cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and send to an oven preheated to 200 ° C for 20 minutes. Serve the cooked liver directly in the pots, sprinkle with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour aftertaste.
Step 7
Experiment with the ingredients - instead of potted fruits, pork liver can be baked with potatoes, mushrooms, or just vegetables. Only the liver and potato slices 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 with a golden brown and tasty crust. From seasonings, black or white pepper, rosemary, bay leaf are suitable.
Step 8
Fry the pork liver over an open fire. Cut the pre-washed liver into large pieces of equal size and string them on skewers, alternating with thin pieces of fresh bacon and any vegetables of your choice. Lard will make the kebab more juicy and tender. Place the skewers on the grill and cook as usual for 15 minutes. Finally, sprinkle with a mixture of salt, black and red pepper, ground coriander right during cooking. Before cooking, the liver can be soaked in milk or kept for half an hour, mixed with dry mustard. And instead of fresh bacon, a fat mesh will do, in which each piece must be wrapped. You can find it on the market in the meat pavilions. During cooking, the liver will absorb all the fat, the mesh will not be visible, and the kebab will turn out to be especially juicy.
Step 9
Pork liver will make a delicious and tender pate. To prepare it, fry 500 g of liver, cut into pieces, in a pan. It should be done well. Season with salt. Separately, sauté in butter a couple of onions and carrots, cut into strips or thin cubes. 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, fill it with a thin layer of melted fat, cover with a lid and put in the refrigerator for several hours. When the pate hardens, serve it to the table with a crispy loaf, herbs and fresh cucumbers - a delicious and healthy snack will come out.
Step 10
Use pork liver for salads as well. Pre-fry it in butter without any additives, cool to room temperature and mix with red onions, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the prepared salad with a tender dressing mixed from 1 tbsp. tablespoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.
