The basis for what dishes can serve pork liver? The paste recipe is well known. But besides it, you can make a lot of delicious second courses from this product both for every day and for the festive table.
Braised Pork Liver
Recipes from this product most often include vegetables. Let's take more sweet green pepper, four onions and cook a gorgeous second course. For it, you need pork liver - the recipe will require about a kilogram of this product, as well as six cloves of garlic, dried marjoram and dried paprika. Offal is usually advised to soak in milk to improve their taste. But pork liver , the recipe for the dish from which we will now consider, does not need this. Unlike beef or veal, it will not become stiff, although it has a pronounced taste and granular structure.
Cut the liver into oblong stripes with a thickness of no more than one centimeter. Onions - half rings. Chop the garlic with a sharp knife. Bell pepper can be prepared at your discretion, cut in half or half rings, previously peeled. Then fry in pork fat until light golden brown onions, peppers, garlic. Pour paprika, warm, add the liver. If the food in the pan has become dry, pour in a little broth. At the end of cooking, add marjoram and pepper. After five minutes, turn off and serve. Pork liver cooked in this way (recipes with photos illustrate the beautiful appearance of the dish) turns out to be moderately juicy, soft. It is good to serve boiled and then lightly fried potato slices.
Pork liver. French Recipe
This type of paste is called pate. It will take half a kilogram of liver, the same amount of interior pork fat, ten grams of ordinary fine salt, a pair of ascorbic acid (as a preservative, to preserve color) and black pepper. To give a specific aroma, French chefs put dried juniper berries in a stew.
In our country, this is not as exotic an ingredient as it might seem: you can buy them in the spice department or even in a pharmacy. It is advisable to grind the berries just before laying in the stuffing - to preserve the aroma.
Cool the cleaned liver very well (but not in the freezer) and, preventing it from heating, put it in a meat grinder with fat. This is very important for the correct consistency. Then put freshly ground pepper and juniper berries in the meat. Stir until a thick dough is obtained - this can only be done if the ingredients are well chilled. Arrange the minced meat in heat resistant jars. Put a piece of stuffing box
(fatty net from a pork stomach) in each container on top - this product can be bought on the market from a butcher. But you can do without it. Put a pair of whole juniper berries in each jar on top. Put in the oven preheated to seventy-five degrees for five hours, closing the lid. It is very important to observe just such a temperature regime.
Juniper berries can be replaced in this recipe with ground dried mushrooms, pistachios or other nuts.