How much and how to cook pork liver?

The liver is one of the best by-products, because it contains a small amount of fat and is well absorbed by the human body.It contains vitamins B1, B2, B5, there is a large number of macro-and microelements: phosphorus, iron, sodium, calcium and other beneficial substances. Often, people refuse to cook the liver, afraid to buy is not the best product, but in vain. This article will focus on the subtleties of choice, possible mistakes when buying, as well as the cooking time of the product.

Liver is especially appreciated by athletes and people who follow the rules of healthy eating. This is not surprising, since it contributes to the normalization of metabolism, helps in the absorption of fats, carbohydrates and proteins. It is unique in that all the listed qualities are preserved regardless of the method of preparation. This product is ideally combined with all kinds of side dishes and spices. Very well suited for children, giving them the necessary components for development.

Despite the fact that the liver is just overflowing with a huge amount of useful elements, it remains a dietary product, possessing a whole list of useful properties, among them:

• sleep normalization;
• vision improvement;
• strengthening heart vessels;
• accelerating the production of red blood cells;
• increase immunity.

Like any other product, the liver has its pros and cons. On the pros have already been said, now let's talk about the cons.

Improper handling or drinking too much can lead to an increase in blood cholesterol levels. The liver is also not recommended for people with joint disease, or for those who have contraindications to foods with high protein levels. In addition, it is very important to comply with the technology of preparation - the overcooked by-product not only loses its beneficial qualities, but also can trigger an upset stomach or constipation.

It is necessary to choose the liver very carefully, because the result of cooking will depend on the quality of the product. Consider a few rules that can help with the purchase of offal.

• Examining the liver, you need to pay attention to the color. It should be bright and reddish. Too dark shade indicates that the product has been on the counter for a long time.
• No less important is the smell. Fresh pork liver smells like milk and meat. If there is an unpleasant putrid or sour smell, then it is better not to take this product.
• When buying a liver, give preference to the thawed product, as in the frozen product you simply will not find the “dirty trick” in the form of smell.

It is not enough to know the preparation time of your dish, it is very important to make it so that the liver is soft, juicy and tasty. And for this, special attention should be paid to the preparation and initial processing of the by-product. First put the liver in the milk - this will help to remove the bitterness and make it softer. If you don’t have milk at hand, you can soak the product in water with spices and herbs. This procedure will saturate it with a pleasant grassy aroma and add deeper taste sensations.

Then the product must be cleaned of all ducts, trying not to damage them, because if the bile gets on the meat, it will make the liver unfit for consumption. Having done everything correctly, you will get a clean product that will be ready for further manipulations with it.

Cooking a liver is not as difficult as it may seem at first glance. After soaking, carefully remove it and place on a napkin or paper towel. Prepare a deep bowl. Fill it with water, boil the liquid and put a teaspoon of salt there.After boiling water, place the liver in it and boil for about 40-50 minutes. If you want to get the finished dish faster, the liver can be cut into transverse pieces, then the cooking time is reduced to half an hour. Before frying, boil the product for less, about 15-20 minutes, as it will still “reach” in the pan.

Another cooking method is using a pressure cooker. By the time it takes about half an hour, but there is a drawback.

Many different dishes can be easily made from pork liver, but salads and pates are especially popular. Consider one interesting recipe for a warm salad with this product.

Ingredients:

• 250 g of pig liver;
• 100 grams of chicken fillet;
• 2 eggs;
• tablespoon of mayonnaise;
• pepper, salt to taste.

Boil the liver, fillet and eggs. Grate the pork offal, finely chop the eggs and fillets. We spread the obtained components in a salad bowl, salt, pepper and mix with mayonnaise. Decorate the dish can be fresh herbs.

Let us dwell on a few tips that give professionals.

• If you want to get a tender liver, literally melting on your tongue, then during soaking you need to put 2 teaspoons of honey into water.
• To increase the cooking rate, the by-product can be cut into pieces.
• If you have difficulty removing the film, rub the liver with salt and leave for 10 minutes. After that, remove the film is not difficult.
• You can be sure of readiness with a knife, slightly piercing the product. If the liver secretes clear or pinkish juice, then it is ready. When a red liquid appears, it is better to boil the pork liver for another five minutes, and then try again.
• It is recommended to boil over low heat.
• Boiled product can be stored no more than two days in the refrigerator. The packaged container has a shelf life of one week.

How to boil the pork liver, you will learn in the video below.