The liver is a tasty and economical product. Pork liver recipes can be found for every taste. For example, there are various options for hearty hot or meatballs. We also offer a laconic, but very tasty selection of dishes from this useful offal.

Pan-fried pork liver

Ingredients:

  • ½ kilo pork liver;
  • 2 pcs. onion turnips;
  • 100 ml sour cream of medium fat content;
  • refined sunflower oil;
  • salt;
  • fragrant herbs.

Cooking:

  1. Rinse and clean the liver from films. Pour ice-cold salt water for a couple of hours.
  2. Rinse offal again and chop with medium cubes.
  3. Fry the chopped onion until lightly browned.
  4. Send prepared meat to the vegetable and fry for 6 to 8 minutes with frequent stirring.
  5. Pour the liver with sour cream, salt and sprinkle with herbs.

Reduce the heat to a minimum and simmer the pork liver in a pan until cooked under the lid. It should become soft and tender.

Cooking in a strict manner

Ingredients:

  • ½ kilo fresh pork liver;
  • 1.5 tbsp. natural unsweetened yogurt;
  • 1 medium carrot;
  • sea ​​salt;
  • 1 PC. onion turnips;
  • a mixture of ground oregano and basil.

Cooking:

  1. Soak the liver in advance and rinse with cold water. Dry with napkins and cut into thin long cubes.
  2. From the onions and carrots make frying. Vegetables should soften, but not too brown.
  3. Send prepared by-products to them and brown the pieces on each side.
  4. Pour products 1 tbsp. hot water with spices and salt. Instead, you can take a vegetable broth.
  5. Add unsweetened natural yogurt and simmer the dish under the lid for about half an hour over low heat.

Serve the finished liver with gravy with pasta or other dry side dishes.

In a slow cooker with vegetables

Ingredients:

  • 4 dessert spoons of tomato paste;
  • salt;
  • 2 to 4 leaf parsley;
  • ½ liter of hot water;
  • sunflower oil;
  • 350 g of sweet peppers of different colors;
  • 700 g of pork liver;
  • 3 pcs. onion turnips.

Cooking:

  1. Soak the liver for several hours in salted water, periodically changing the fluid.
  2. Cut the offal into large cubes, approximately the same size.
  3. Wash, peel and chop all vegetables very finely.
  4. Turn the slow cooker into frying mode and add oil to it.
  5. When the fat warms up well, add vegetables to it in order - onions, carrots and peppers. Cook the mass for 5 - 6 minutes after falling asleep for each new serving of food.
  6. Add the liver, mix everything and cook for 12 minutes. Do not fry foods until golden brown.
  7. Add water with lavrushka and tomato paste, pour sauce. Put the device into fire mode and cook under the lid for 20 - 25 minutes.

Salt the liver is only at the very end of cooking. Otherwise, the product will turn out harsh.

Pork liver with sour cream

Ingredients:

  • 600 g of pork liver;
  • 1.5 tbsp. homemade sour cream;
  • 2 onions;
  • 1.5 tbsp. skim milk;
  • spices and herbs;
  • oil.

Cooking:

  1. Remove the film from the pork liver and chop the pulp coarsely. Pour the offal with milk for half an hour.
  2. Put the slices in a colander and fry them in hot oil. Salt, season with selected herbs.
  3. Add onion and sour cream. Fry food for another 3 to 4 minutes.
  4. Pour the contents of the pan with water so that it completely covers the liver. Simmer the treats for 17 to 20 minutes under the lid.

Ready liver, stewed with sour cream, serve with any side dish or just with homemade wheat bread.

How to stew deliciously with potatoes

Ingredients:

  • 1 large onion and carrot;
  • 250 g of pork, previously soaked in milk, liver;
  • 6 potato tubers;
  • oil, coarse salt and seasonings optional.

Cooking:

  1. Grind vegetables, except potatoes, and fry until golden brown.
  2. Send small pieces of liver to them. Salt and season with seasonings.
  3. Add cubes of potatoes to the pan and pour in salted water. The grounds in the pan should be covered with liquid by approximately 2/3.
  4. Cover the container with a lid and simmer the dish over low heat until the main ingredient is soft.

The exact time for preparing the treat will depend on the size of the liver slices.

Pork liver cutlets in a pan

Ingredients:

  • ½ kilo fresh pork liver;
  • 5 dessert spoons of flour;
  • 1 egg
  • 250 g of fresh lard;
  • onions to taste;
  • granulated garlic;
  • salt and frying oil.

Cooking:

  1. Immediately cut the offal into slices and soak for a couple of hours in salted water. Dry with paper towels.
  2. Add lard and onion to the liver.
  3. Together, twist the products with a meat grinder or grind with a blender.
  4. Add the egg, salt to the resulting stuffing,
  5. Mix well the resulting thick dough.

Spread the mass with a spoon in a skillet with oil and fry until golden brown.

Reasons why pork liver is bitter after cooking

Near the liver is the gallbladder, and in it itself are the ducts along which the bile passes.

If during the cutting process the butcher incorrectly removed the adjacent organ, then the offal may be spoiled.

The bile that gets into it will give a strong bitterness, regardless of how the liver was prepared. It spoils the finished dish and makes it almost inedible.

Not always the presence of bitterness in the finished liver is the mistake of the butcher who was carving the carcass. It happens that the cook himself is also mistaken. For example, it does not excise the bile ducts. When processing offal, it is necessary to remove all greenish sections of a piece. It is this shade that is characteristic of spilled bile.

Secrets of making soft and tasty pork liver

Housewives are always interested in not only why the liver is bitter, but also how to prevent this or to fix a problem that has already appeared. In order not to spoil the dish, you need to properly prepare the offal.

 

In addition to excising the bile ducts, you will also need to rinse the liver with ice-cold clean water and remove the film. This is convenient to do with a very sharp and wide knife.

The pork liver itself is quite rigid and rough in structure. This can be fixed by prolonged soaking of the product.

  • It can be poured for several hours with ordinary water (salted) or cold milk. The fat content of the dairy product does not matter. After this procedure, it will be possible to cook a really soft and gentle treat.
  • If the hostess does not have time for a long soaking of the offal, then you can correctly prepare it in just a few minutes. To do this, you need to cook the liver for 1.5 - 2 minutes in salted boiling water. It remains to lay the meat in a colander, cool and continue cooking.

If the hostess has already prepared a pork liver and noticed that the finished dish is bitter, then it will be somewhat more difficult to correct the situation. You can do this with plenty of vegetables. Then it will be necessary to pour ready-made liver slices with hot water, add grated carrot, onion cubes, 1 - 2 tsp. granulated sugar and simmer over low heat until the liquid evaporates. You can use any spices. For example, add any of the colored peppers, oregano, dried vegetables, and granulated garlic.

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