Pork liver fried with onion in sour cream - it would seem that it could be easier. But unfortunately, few housewives can cook this dish deliciously. In addition to the nuances of cooking technology, it is very important to consider which products you make it from. This is especially true for pork liver. Firstly, it is important to be able to determine the freshness and quality of a product, and secondly, to properly prepare it.
There are many recipes for pork liver fried with onions. Let's consider some of them. But before that, we’ll try to figure out how to choose the right liver and process it.
The basic rules for choosing pork liver, which everyone should know
The first thing you need to know is large-sized pork liver. If you are confused by the size of the product, but the seller is convinced that it is pork liver, then it is better to leave the counter immediately.
In appearance, the liver should be shiny, slightly moist. Color - rich burgundy. In all other cases, the liver is likely to be stale. And it can be dangerous to health. Therefore, if you are confused by the color or smell of the liver, then it is better not to buy it.
Beneficial features
The liver is a product rich in beneficial trace elements. Therefore, it must be present in the diet of every person. Pork liver is a storehouse of vitamins of groups B, E, K, A, D. It contains a large amount of iron, phosphorus, calcium, chromium. The advantage of this offal over meat is that in the liver there is a protein that is more easily absorbed by the body.
Many doctors recommend using the liver for diseases of the cardiovascular system, anemia, thrombosis, diabetes and many others.
But despite the usefulness of the liver, many do not like it. Especially children whose diet is difficult to imagine without this by-product, categorically refuse to eat dishes with a liver.
Therefore, it is very important to be able to cook it correctly. Many housewives resort to various tricks. And one of them is adding sour cream.
Pork liver, fried with onion in sour cream, will simply melt in your mouth if you can cook it properly. For additional taste, you can use various herbs and wine.
Secrets of liver preparation from experienced cooks
In order to get rid of the bitterness inherent in the pork liver as much as possible, it must be soaked in milk for a couple of hours. Just before that, you need to remove the film from it. After this procedure, the liver will not only lose its bitterness, but will also become softer.
If you do not have the time, but you need to cook the liver urgently, then you should resort to a faster method. To do this, scald the offal with boiling water. And do this until it changes color.
The article suggests several recipes for cooking pork liver fried with onions in sour cream. But there are many others in which you can experiment not only with seasonings, but also with various ingredients. You can add potatoes, carrots, mushrooms, etc. At the same time, remember that pork liver in sour cream with onions, stewed or fried, will be tasty if you choose it correctly and take it seriously.
Product processing
Inside any liver is a bag of bile. It is very important to remove it so that it does not burst. Otherwise, you risk getting a bitter dish that you cannot serve. Remember that if you were unable to safely get a bag of bile and it leaked onto the product, it is best to throw it away right away. Firstly, it will be very difficult to get rid of this bitter taste, and secondly, bile is a harmful liquid for our body.
The gallbladder must be cut correctly. Grab about 4-5 millimeters of pulp around the pouch. Basically, the flesh near the bile is colored in a greenish color.
At the next stage of cleaning, it is necessary to cut the film and cut large ducts.
Next, the liver must be washed well under running water and pour for an hour, so that all the bitterness comes out. If you are preparing the liver of a young animal, a simple soak in water will suffice. If you came across an offal of an old animal, then after soaking it will need to be beaten off with a hammer so that the product becomes softer and friable.
You can cook pork liver in sour cream juicy, soft, melting in your mouth, but you will have to resort to some tricks. Before you start cooking it, you must immediately after soaking, send it for 15 minutes in wine or apple vinegar.
The classic recipe for pork liver fried with onions in sour cream
As you know, just a fried liver with onions is a little dry. Therefore, it is always better to use the sauce. In this case, sour cream sauce with flour is best.
So, we need the following products:
- pork liver - 500 g;
- sour cream - 300-500 g;
- 2 onions;
- 2 tbsp. tablespoons of flour;
- ground pepper;
- salt and other spices as desired;
- Bay leaf.
Sour cream can be taken 300 g, or you can take 500 g. The more it is, the softer the liver will turn out. For frying, you can use butter or pork fat.
We begin the cooking process. We cut the already prepared liver into cubes or thin slices and send it to a preheated pan.
Stir it immediately so that each slice is in oil.
Cut the onion into small cubes. And immediately add to the liver. Salt to taste. Mix everything and fry for about 10 minutes. After that, we throw a couple of leaves of bay leaf and black ground pepper. Do not forget to constantly stir the dish.
At the next stage, spread the sour cream, cover the pan with a lid. Do not forget to turn down the fire. Fry in sour cream for no more than 5 minutes. After that we take out the bay leaf and turn off the fire. Let the dish stand under the lid for some time. If desired, at the end you can sprinkle with herbs, for example, dill.
Pork liver, fried with onions in sour cream, can be served simply with white bread, or maybe with a side dish. Boiled rice seasoned with soy sauce is suitable as a side dish.
Pork liver stewed in sour cream. Wine Recipe
For this dish you will need:
- 700 g of the liver;
- 3 medium-sized onions;
- 200 ml of dry white wine;
- 200 g sour cream;
- 100 g of bacon;
- salt pepper;
- cooking oil for frying.
Proceed to cooking. We cut the prepared liver into large pieces and fry in a pan from all sides to a light crust. It is not necessary to bring to full readiness.
Next, we transfer it to refractory dishes and pour wine. After this, the liver should be stewed in wine for 10-15 minutes. The oil in which the liver was stewed does not need to be poured - we still fry the onions and bacon on it. We cut onions in rings or half rings. We fry everything until a golden crust appears.
After that, put everything on the liver. Add sour cream, salt, pepper. Mix well and simmer for 5-7 minutes. Then turn off the fire and let it brew for up to 15 minutes. After that, you can serve on the table as a separate dish.
Dishes from the liver. Reviews
Many of us do not like pork liver dishes. But when you try to cook dishes according to our recipes, you can be sure that they will be enjoyed not only by you, but also by your family. Culinary reviews are a confirmation of this.