Recipes for cooking pork liver in a pan

Gentle pork liver is nutritious and very helpful in fried and stewed form.Its use helps to increase hemoglobin, immunity and resistance to stress, to provide the body with amino acids, ascorbic acid and carotene. The liver is an easily digestible product, especially if you cook it in cream or marinate before cooking.

Pork liver is a popular by-product in cuisines of many cultures. At the same time, anyone with average incomes can afford to buy a kilogram of liver. Well combined ready-made dish of the liver with potatoes, pasta and various cereals.

From pork liver prepare all sorts of dishes. Most often, it is fried or stewed in a pan and served as an appetizer, main hot dish, or as part of a warm salad. In any case, pork liver gives the dishes a special taste and benefit.

Going to buy such a valuable offal, it is important to make the right choice. The surface of high-quality liver is smooth and glossy, the smell is identical to the aroma of fresh meat - sweetish. The product is able to saturate the stomach due to its caloric content - 130 kcal per 100 g. The weight of pork liver is usually 1-2 kg.

Pork liver contains a complex of various nutrients and macronutrients necessary for the body, minerals, fatty acids. In addition, it has a huge amount of vitamins: B, A, C, E, H and PP.

To choose with advantage means not to buy old and weathered goods. Scratches and dried areas on the surface of the product are unacceptable. Greenish color and the presence of bloody clots on the liver - an indication that the product will be bitter. Dark liver with a sour "sweet" and does not fit for a single dish. Savings are meaningless and even dangerous. Product sticking to the counter can cause severe poisoning.

Usually pork liver does not require pre-soaking. But many cooks prefer to hold it in water or milk shortly before the start of cooking.

Frozen by-product must be slowly thawed on the shelf in the refrigerator or in cold water. In the microwave, it thaws out too quickly and can even partially “weld”. With thawed liver, remove all films, veins and bile ducts. Thoroughly rinse the product with water.

Before frying, many try to marinate the liver. The by-product is poured with sour cream and seasoned with chopped onion and crushed garlic. Instead of salt, soy sauce is used, lemon juice is added. Of the spices, black ground pepper combines most with the liver. Spices and herbs are not always appropriate because of the pronounced aroma.

Marinate the liver already in the cut form, cut into thin sticks about 1.5 cm thick. It is recommended to slightly beat off pieces of the liver with a wooden hammer, having previously covered with food film. The time in the marinade is from 20 minutes to one and a half hours. Salt by-product is already prepared.

If you follow a few simple rules, cooking the liver will allow you to enjoy the incredibly gentle and rich taste of the finished dish. These rules apply not only to pork liver, but to any other.

• Before frying the liver must remove the film. It is much easier to do this if you pour boiling water over the liver and immediately send it in cold water.
• It is better to soak offal half an hour in chilled milk or mineral water. You can combine milk with water in a ratio of 1: 1 or just hold it in cool water.
• For frying the liver, it is preferable to use some kind of breading. It will keep the juice inside and preserve the juiciness of the finished product.
• You should not fry the liver for more than 3-4 minutes on each side, otherwise there is a chance to overdry the product.Then you can stew the pieces in the sauce or own juice, if required by the recipe of preparation.

Proper preparation is a guarantee of creating an appetizing dish. To roast the liver turned out soft, not dry and without bitterness, you need to follow certain rules.

• Pretreatment of the liver is very important. We talked about it a little higher. Do not neglect these recommendations and skip the preparation stage.
• If there is suspicion that the liver can taste bitter, soda dissolved in water will help. If you soak the liver there, it will turn out to be sweet and delicate in structure. From the bitterness will save the offal and chilled milk. In it, the liver should lie down for 2-3 hours before going to the pan.
• Salt dish at the very end. And season with enough black pepper, ground into powder. This seasoning will emphasize the natural liver taste, and not interrupt its own flavor.

Tasty cook liver in a pan - the fastest and practical way. You can fry in large pieces or thin bars, in batter or just in flour, simmer under different sauces - tomato and cream.

In short, learning how to cook dishes from it is surely worth everyone! Simple recipes will tell step by step how to make the liver tasty and juicy.

This dish is popular in Greece. The Greeks call it “Stifado” and advise all tourists to try it as one of the culinary creations of the national cuisine. The main ingredient in the recipe is onions. It is present in the dish in large quantities, along with tomato sauce. In the summer season, Greek cooks replace it with fresh tomatoes. Stifado is prepared from both pork by-product and other types of liver.

Ingredients:

• 1 kg of fresh liver;
• 500 g onions;
• fresh fennel;
• 400 g of tomato paste (tomatoes);
• black pepper;
• olive oil;
• salt;
• cinnamon.

Cooking method.

• Heat 100 ml of oil in a saucepan. Cut the liver into cubes and fry in butter until golden onset, on low heat. It is important to control the degree of roasting, stirring the product as needed.
• Reduce heat and put under cover to extinguish for 15 minutes.
• At this time, large chop the onion and put in a saucepan.
• Increase the power of fire and pour 200 ml of water to the bow and liver. Wait for the boil, then add the finely chopped fennel and season with pepper and salt.
• Extinguish another 5-6 minutes at the very minimum heat. Add cinnamon (one stick is enough) and tomato paste. Simmer, after 10 minutes and remove from heat.

A real autumn dish that combines maximum benefit in its unusual ingredients. They are not unusual in themselves, but in this combination in this recipe. It is worth trying to cook the liver in such a variation. Perhaps this will be the favorite hot dish in your family.

Ingredients:

• 800 g pork liver;
• 400 g of mushrooms;
• 300 g pumpkin;
• 1 onion;
• 50 ml of sunflower oil;
• 200 ml of cream;
• laurel leaf;
• salt;
• pepper.

Cooking method.

• Onions cut into large cubes and fry until soft in vegetable oil. Put in a bowl while frying the rest of the ingredients.
• If mushrooms are used frozen, defrost them in the refrigerator beforehand. Fresh ones should be washed and cut into large slices. Fry the mushrooms and set aside in a separate plate while cooking pumpkins.
• Cut pumpkin into cubes and fry. Simmer on a small flame for 10 minutes.
• Wash the liver thoroughly, remove the streaks, prepare in portions. Fry in a skillet. It takes literally five minutes to roast on all sides. Salt the dish to taste.
• To lay out onions, pumpkin and mushrooms to a liver. Add cream and spicy laurel leaf to the skillet. Heat the ingredients for 3 minutes. Season with ground black pepper.

Anyone who likes to surprise guests with culinary delights will surely appreciate this special recipe. The dish turns out very saturated and high in calories. Therefore, it is recommended not for the daily diet, but for the holiday menu. At the feast as a hot snack, it will be very appropriate and highly appreciated by guests.

Ingredients:

• 500 grams of liver;
• 2 garlic cloves;
• 4 tbsp. l mayonnaise;
• 2 tbsp. l flour.

Cooking method:

• cut the liver into portions and roll in wheat flour;
• Heat the oil and fry the by-product until cooked;
• make garlic-mayonnaise sauce by mixing these two savory ingredients;
• Fill the fried liver with sauce and soak them before serving to the table for at least half an hour.

An unusual batter in this recipe is made from sour cream with garlic. Such a crust keeps the liver juicy, and it turns out to be airy and soft. It does not dry out if it is on the table for a long time, therefore it is popular as a festive snack. But usually her guests do not allow her to lie down especially.

Ingredients:

• a pound of pig liver;
• 3 eggs;
• 5 tbsp. l sour cream;
• 4 garlic cloves;
• 4 tbsp. l flour.

Cooking method:

• peel and squeeze garlic into sour cream;
• add eggs and mix the ingredients;
• introduce flour and whisk vigorously with a whisk;
• Prepared liver roll in this batter and fry on both sides for 5 minutes.

The taste of fried and braised liver in cream is amazing. In this recipe, nutmeg and paprika can be added. Combines liver with dill and coriander.

Ingredients:

• 0.5 kg of liver;
• 1-2 onions;
• 2 garlic cloves;
• 1.5 Art. l flour;
• 100 ml of cream;
• spice.

Cooking method:

• Butter the liver with suitable pieces and fry for about 5 minutes;
• add onion half rings, crushed garlic and spices, continue to fry further the same time;
• enter the cream and simmer no more than 10 minutes;
• salt, introduce flour, dissolved in 1⁄2 glass of water;
• simmer until the sauce thickens;
• Before serving, let it brew for 15–20 minutes. To eat hot.

Any dish becomes juicier and softer if cooked with sauces. The by-product will be ready for use in half an hour from the start of preparation. The composition of the spices varies according to your taste and desire. It is not necessary to over-saturate the taste with spices so that the delicate milky taste is not interrupted by the sharp aromas.

Ingredients:

• 400 g of fresh liver;
• vegetable oil;
• 0.5 liters of milk;
• black pepper;
• 1⁄2 tsp coriander;
• 1 tsp. rosemary (dried);
• 2 tbsp. l butter;
• salt;
• parsley.

Cooking method.

• Wash the liver, remove the film from it. Cut into pieces and fry briefly in warm oil. It’s not necessary to wait for the pieces to turn brown: as soon as they “grab” and turn white, pour milk into the pan. And simmer the components for 15–20 minutes, keeping the fire on average.
• Chop fresh parsley with a knife and add the greens to the milk sauce. There to send rosemary with coriander, pepper.
• Leave the milk sauce to boil for another 5 minutes, then put the butter in the pan. Cover the dishes with a lid, reduce the heat and let the dish “walk” about 5 minutes more.
• It is customary to serve with gravy on slightly warmed plates, along with mashed potatoes or boiled lean rice. Garnish with fresh parsley.

This is a quick and tasty liver recipe. Simple components, a minimum of time for cooking - and here on the table is a dish that benefits the body and enjoys the taste buds.

Ingredients:

• 600 g fresh liver;
• 100 g breadcrumbs;
• 50 g of flour;
• 1 egg;
• 20 g of sunflower oil;
• salt.

Cooking method.

• Wash the liver, remove the film and remove from the piece of offal all that is superfluous. Cut into slices about 2 cm thick.
• Beat egg in bowl.
• Liver pieces are breaded in flour, then dipped in an egg and rolled in breadcrumbs.
• Fry in oil, heated in a frying pan. You need a strong fire to get a crust of two sides. Inside the liver should remain pink.
• Salt the dish only after cooking.
• Served with baked or boiled potatoes, complementing the dish with green vegetables or lettuce.

Very high-calorie dish, for lovers of hearty meals and not worrying about the figure. All components are stewed in a skillet and served hot immediately after cooking.

Ingredients:

• 200 g pork fat with meat streaks;
• 400 g fresh pork liver;
• 500 grams of potatoes;
• 100 g of any broth;
• mustard;
• spice;
• salt.

Cooking method.

• Peel potatoes, wash and cut into large cubes. Salo - in small pieces. Liver - oblong bars.
• First, send the lard to the skillet, which will be the basis for frying. Potatoes and liver will be roasted on the fat drained from the product.
• Wait until the fat produces fat, put the liver in it and fry it thoroughly, no more than 5 minutes.
• Remove the bacon bacon and liver from the skillet. Place the potatoes there and fry until browning. Return to the stewpan fried liver with toasted lard. Add mustard and spices, add 100 g of broth and simmer for 15 minutes under the lid.
• When the potatoes are softened, season the dish with spices to your taste.
• Serve with pickled cucumbers. Very tasty combination. It is possible to use other ingredients.

In the suburbs of Venice there is a long tradition to celebrate an unusual holiday - "Day of the pig." So the local villagers celebrate the abundant and prosperous life. The oil used in Italian cuisine is mainly olive. This recipe is no exception.

Ingredients:

• 1 kg of liver;
• 1 kg of onions;
• 150 grams of olive oil;
• 100 ml of vinegar (balsamic);
• 2 tsp. brown sugar;
• parsley;
• 350 ml of red wine;
• black pepper;
• salt.

Cooking method.

• Scalded by-product in boiled water with boiled water to remove the film more easily. Cut into small cubes.
• In a deep skillet, put out a large onion, using half of the specified portion of butter. When the onion turns golden, pour in the vinegar and add the brown sugar.
• Leave on low heat until the onions have a caramel look. Then put it in a separate dish.
• In the same pan, fry the liver on the remaining oil. Pour the wine, salt and pepper.
• Return the onion to the dish and sprinkle with parsley. Simmer another 15 minutes at minimum heat.

You will learn more about the beneficial properties of pork liver in the following video.