What to cook from pork liver? Mistresses start to ask such a question when this offal is in their hands. A lot of options. We offer some of them.
Pork liver dishes : recipes
The liver with vegetables and herbs is prepared according to the following recipe. The volume of ingredients depends on the number and taste of the eaters. You can take about a kilogram of liver and season it with any number of vegetables. There are no strict frames in this recipe. And you will need liver, onions, lard, tomatoes, salt, cilantro, green capsicum and Bulgarian.
Pork liver fried with onions and vegetables: cooking steps
1 step
Preheat the cauldron. Cut a piece of fat (100 grams of liver is enough 100 grams) into thin slices. Put them bottom.
2 step
Cut the onion in half rings, lay it on a layer of bacon. Salt.
3 step
Defrost the liver (if not fresh), rinse and cut into small pieces. Place it on top of the bow. Season with salt and pepper.
4 step
Chop the cilantro (a large bunch), sprinkle it on the liver. On top, put the tomatoes, cut into rings. Following is chopped basil (it is better to take a purple color). Finish the food by a whole pod of hot pepper and chopped Bulgarian.
5 step
Cover the cauldron with a lid and put on a large fire. As soon as the squash appears in the container (i.e., the fat has melted and the food is fried), reduce the heat and wait about 15 minutes.
6 step
After time, open the lid, mix everything and place on a tray or plate. Now you know what to cook from pork liver. This dish is hearty, tasty and not time-consuming.
Stewed liver in sour cream
You have not decided what to cook from pork liver? Then check out the following recipe. It is considered one of the most popular. Ingredients:
- a liver weighing 500 grams;
- several (3-4) spoons of sour cream of any fat content;
- medium onion;
- a spoon (tea) of flour;
- salt pepper.
Cooking technology
Process the liver first. From it you need to cut films and fat. Then cut into medium-sized slices. Finely chop the onion and fry until golden and translucent in oil. After that, put pieces of the liver in a frying pan and fry at the maximum level of fire, so that the offal parts quickly “grabbed” from the sides and turn slightly white. This will take about 4 minutes. Combine the flour in the sour cream and put the mass in the liver. Pepper, sprinkle with salt. Shuffle. Stew the liver for about 4 minutes. Cover the pan briefly. You can add a spoonful of tomato paste to the dish. Then the liver will look like goulash. If the gravy is thick, it can be diluted with water. Braised liver is best served with a side dish of rice, buckwheat or pasta.
Offal recommendations
If you decide what to cook from pork liver, do not disregard the recommendations for its selection and preparation. If possible, try to buy fresh liver, not frozen. A piece must be sniffed to make sure that the product is not spoiled. The color of the by-product should be medium between dark and too light. There should be no streaks or spots. Dishes prepared from the liver are guaranteed not to be bitter if it is previously soaked in milk.