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 her because of the slight bitterness. But you just need to be able to cook pork liver deliciously.
How to cook soft pork liver
Pork liver, unlike beef liver, is more tender, therefore it is ideal for making pate, liverwurst sausages, pies with liver. Start preparing the liver with the correct processing:
- Cut out the ducts.
- If you plan to fry it, rub it with salt, let it sit for eight to ten minutes, then peel it off. You don't need to remove the film to prepare minced meat.
- To remove bitterness and specific aroma, soak in milk for several hours.
- To make the offal tender when frying, beat it off.
Pork liver pate
As mentioned above, pork liver makes delicious pates. Take 0.5 kg of meat and liver, 1 tbsp. spoonful of brandy and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon each of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 tsp. a spoonful of salt, 250 g of bacon.
Twist the meat and liver in a meat grinder. Put all the ingredients in the minced meat and use a blender to mix until smooth. Place two thin pieces of bacon on the bottom of a small, deep pan. Put the liver mass on it, cover with bacon on top. Place the dish in a large container, add water and place in the oven. "Water bath" will help to achieve an even and delicate consistency. Set to 170˚C and bake for an hour and a half.
Remove the finished pate from a large container, wrap it in foil, press down with a load and leave to cool. This will make the pate thick and finely textured.
Pork liver in a pan
Pork liver goes well with onions. Fry the onions in vegetable fat and remove from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the slices in a skillet for one minute on each side, then close the lid, reduce heat and simmer for 10-15 minutes. Place the liver on top of the onion and serve with boiled rice or stewed vegetables.
