How long should you fry pork liver so that it is soft and juicy? How to fry pork liver deliciously. Pork liver dishes - tasty and healthy

And minerals, and is also well absorbed by the body. However, many people do not like liver because of its peculiar taste or because it is tough and dry. Lifehacker's advice will help eliminate all these shortcomings and turn any picky person into a liver fan.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is ripe cherry, pork liver is reddish brown, chicken liver is light brown to brownish red, and turkey liver is deep red.
3. Fresh liver has a sweetish metallic aroma. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or overfrozen.

How to cook soft liver

1. First you need to remove all vessels, veins and films. In the case of beef liver, this is quite simple. But to make the procedure easier, you can hold it in warm water for a few minutes. The film of pork liver is thinner and more difficult to separate. Try leaving the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will add additional softness to the liver. To prepare it, either lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But products with strong, pronounced aromas will help mask the specific liver taste. Onions, garlic, chili peppers and aromatic herbs such as thyme or sage are good choices.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated frying pan for 5 minutes (or less).
2. If you dip pieces of liver in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
4. The last item both on the list and during cooking will be salt. It takes away moisture, so it’s better to add it at the end.

Liver dishes

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Preparation

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the volume of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onions, but it is best to complete this step ahead of time and let it sit for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add the onion sliced ​​into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with paper towels and coat in the flour, salt and pepper mixture. When the butter has melted, increase the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. Enough for it to brown nicely on the outside and remain a little pink on the inside.

Ingredients:

• 400 g chicken liver;
• 300 g softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (nutmeg);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Preparation

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you only need clarified yellow butter; the light remains can be discarded.

Peel both finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it is browned on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and place it, along with the onion and garlic, in a food processor. Grind the ingredients until pureed, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle the sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to two weeks.

Ingredients:

• 500–600 g pork liver;
• 3 tablespoons pork fat;
• 1 shallot;
• 500 g of fresh wild mushrooms;
• 3 tablespoons olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Preparation

Heat a large frying pan over high heat, add the pork fat and when melted, add the liver. Fry it on all sides until brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver is firm (or when a food thermometer reads 55°C at the thickest part), remove from the heat and leave in a warm place, covered.

While the liver is cooling, begin preparing the mushroom stew. Place a large saucepan over medium heat, heat the oil and add. When they turn a little browner and the excess liquid has evaporated, add the chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Mix well and pour the sherry and white wine into the pan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Bon appetit!

Pork liver is a source of amino acids, vitamins and minerals. It contains more iron than beef, so it is especially useful for people with low hemoglobin. Some people don't like it because it's slightly bitter. But you just need to know how to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, and liver pies. Start preparing the liver with proper processing:

1. Cut out the ducts.
2. If you plan to fry, rub it with salt, leave for eight to ten minutes, then remove the film. To prepare minced meat, you don’t have to remove the film.
3. To remove bitterness and specific aroma, soak in milk for several hours.
4. To make the offal tender when frying, beat it.

Pork liver pate

As mentioned above, pork liver makes delicious pates. Take 0.5 kg of meat and liver, 1 tbsp. spoon of cognac and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon each of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 teaspoon. spoon of salt, 250 g of bacon.

Grind the meat and liver in a meat grinder. Place all the ingredients into the minced meat and use a blender to mix until smooth. Place two thin strips of bacon in the bottom of a small deep dish. Place the liver mass on it and cover with bacon on top. Place the mold in a large container, add water and place in the oven. A “water bath” will help achieve a smooth and delicate consistency. Set it to 170˚C and bake for an hour and a half.

Remove the finished pate from a large container, wrap it in foil, press down with a weight and leave to cool. This technique will make the pate dense and finely textured.

Pork liver in a frying pan

Pork liver goes well with onions. Fry the onion in vegetable fat and remove it from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the pieces in a frying pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Place the liver on the onion and serve with boiled rice or stewed vegetables.

How to cook soft and juicy liver

Lovers of delicious homemade food are often interested in how to cook liver so that it is soft and juicy. There are several simple recipes that will allow you to achieve this without any problems and please your family with your favorite dish.

How to cook soft and juicy chicken liver

You will need:

• • 0.5 kg chicken liver;

• • 3 onions;

• • 1 carrot;

• • 4 tbsp. spoons of medium fat sour cream;

• • salt and pepper.

Soft and juicy chicken liver in sour cream is one of the most famous varieties of the dish. Chicken liver is considered the softest and most pliable to cook, so it is enough to rinse it and keep it in cool water for 30 minutes, after which you can start cooking. Clean it from the bile ducts and film, cut into small bars. Season with salt and pepper.

Chop the onion and carrots into small cubes, then fry over medium heat until golden brown. Dip liver pieces in flour and fry in vegetable oil in a separate frying pan until a crust forms. Add the onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Add a tablespoon of water periodically to prevent the dish from burning and to simmer well.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for hardness. If you want the liver to be softer and juicier, you can add another 1-2 tablespoons of water and simmer longer until the dish meets the desired taste.

How to cook soft and juicy pork liver

You will need:

• • 0.5 kg pork liver;

• • 5 tbsp. spoons of flour;

• • 2 tbsp. spoons of mayonnaise;

• • 2 tbsp. spoons of sour cream;

• • 1 onion;

• • spices.

Pork liver has a high blood content, which makes it more bitter than chicken liver. After washing the liver, soak it in cold water for another 1-1.5 hours. Then clean off the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

Dip the liver in flour, adding salt and spices. Heat a frying pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be fully cooked, so remove the liver when it begins to release juice abundantly and place it on a plate.

Prepare a sauce for further stewing of pork liver. Pour a glass of water into the pan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and diced onion into the boiling sauce. Simmer over low heat for 20 minutes until the dish reaches the desired degree of softness.

How to cook soft and juicy beef liver

You will need:

• • 500 g beef liver;

• • 2 carrots;

• • 2 onions;

• • 3 cabbage leaves;

• • 1 tbsp. spoon of milk;

• • 1 tbsp. spoon of buckwheat;

• • pork fat mesh;

• • salt.

Beef liver is the toughest and most bitter, but it can be prepared deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the film from the beef liver, cut into cubes and soak in milk for half an hour. Chop the onions and carrots and sauté in vegetable oil. Pass the pieces of liver and fried vegetables through a meat grinder or grind in a blender. Mix the resulting minced meat with the prepared one and add salt to taste.

Cut the pork fat mesh into 10x10 cm squares. Wrap a tablespoon of liver mass in them, making something like cabbage rolls. Fry the pieces in vegetable oil until crispy, then place them in a pot or heat-resistant dish, covering it with cabbage leaves. Pour a small amount of boiling water into the dish, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.

How to deliciously fry pork liver

Many housewives are concerned with the question of how to cook the liver more deliciously so that it is not tough. This recipe helps ensure that the liver is juicy and soft. It will take about half an hour to prepare this gravy.

You will need

• - 500 g pork liver;
• - 300 g kefir;
• - salt and ground black pepper to taste;
• - 1 onion head;
• - 1 fresh carrot;
• - vegetable oil for frying.

Instructions

Prepare a frying pan in which you will fry all the ingredients. Peel the onion and chop it finely. Peel the carrots and grate them on a coarse grater. Place carrots and onions in a greased frying pan.

Cut the liver into strips (the smaller the better). Add to vegetables and fry over medium heat until the liver stops bleeding.

Add kefir, salt and pepper, reduce heat to low and simmer the liver for 20 minutes until cooked.

Helpful advice

To make it easier to slice, the liver should be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it needs to be simmered over low heat. You can use all-purpose seasoning instead of salt and pepper. To make it easier to wash liver blood off your hands and cutting board, use cold water.

Pork liver is an excellent product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravies - the list is endless. There are no particular difficulties in preparing pork liver, and the dishes turn out tasty and economical, because pork liver is inexpensive.

You will need

• - pork liver;
• - cream;
• - butter and olive oil;
• - vegetables.

Instructions

When you decide to cook pork liver, purchase a fresh product - the taste of the finished dish will directly depend on this. A good liver should have a uniform brown color without any blemishes, and when cut, its surface will be porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the product smells sour, you shouldn’t buy it - this usually indicates long storage, freezing and thawing. A dry surface of the liver can also be evidence of prolonged exposure to the counter.

If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it can only be stored for a long time in this form. This product consists of a fairly large amount of water, so during normal storage it will become dry, and the finished dish will ultimately not be particularly tasty.

Before cooking, peel the film from the pork liver so that later it turns out especially juicy and tender. Then wash it and soak it for at least half an hour in regular cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in preparing this product - add salt only at the very end, when the liver is already ready, otherwise it may turn out to be harsh.

Prepare the liver according to the traditional recipe - simmer it in sour cream with onions, carrots and herbs. To do this, soak this offal as a whole piece in milk for 1.5 hours, then remove the coarse veins and cut into small cubes. Peel and grate the carrots on a coarse grater. Cut the onion into half rings. In a deep frying pan, fry the onions and carrots in sunflower oil until half cooked. Add pork liver to the vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put a couple of tablespoons of sour cream in the frying pan, stir, add a glass of hot water or milk per 500 g of liver. Cover the pan with a lid, reduce heat, and simmer the liver for about 20 minutes. Stir the gravy from time to time. Don't forget to add salt to taste at the very end and add finely chopped parsley when serving.

As a side dish for liver stewed in sour cream, boiled or oven-baked potatoes, peas or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect. Stewed or fresh vegetables will also be an excellent addition to such a dish, and they are low-calorie and healthy.

Bake the liver in a pot with oranges and apples - you can pleasantly surprise your guests with this dish. To prepare, cut the liver into pieces, roll in flour with a pinch of ground black pepper and fry in butter until golden brown. In a separate frying pan, fry a couple of onions, cut into half rings, and place them together with the liver in pots, add salt. Add the apple and orange cut into large cubes, pour 3-4 tbsp into each pot. tablespoons of cream and place in an oven preheated to 200°C for 20 minutes. Serve the finished liver directly in pots, sprinkled with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour taste.

Experiment with ingredients - instead of fruit in pots, you can bake pork liver with potatoes, mushrooms or just vegetables. Just make sure the liver and potato pieces are about the same size to cook evenly. Use cream, chicken or vegetable broth, or just water will do. All ingredients can be sprinkled with grated cheese to give the dish a golden brown and tasty crust. Seasonings include black or white pepper, rosemary, and bay leaf.

Fry the pork liver over an open fire. Cut the pre-washed liver into large pieces of the same size and thread them onto skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Lard will make the kebab more juicy and tender. Place the skewers on the grill and cook as usual for 15 minutes. At the end, sprinkle directly during cooking with a mixture of salt, black and red pepper, and ground coriander. Before cooking, the liver can be soaked in milk or left for half an hour, mixed with dry mustard. And instead of fresh lard, a fat mesh is suitable, in which you need to wrap each piece. You can find it at the market in meat pavilions. During cooking, the liver will absorb all the fat, the mesh will not be visible, and the kebab will turn out especially juicy.

Pork liver makes a tasty and tender pate. To prepare it, fry 500 g of liver, cut into pieces, in a frying pan. It should be cooked well. Add salt at the end. Separately, sauté a couple of onions and carrots, cut into strips or thin slices, in butter. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. spoons of butter, black pepper and your favorite herbs. Distribute the finished mixture in an even layer into a container of a suitable size, pour in a thin layer of melted fat, cover with a lid and put in the refrigerator for several hours. When the pate has hardened, serve it with a crispy loaf, herbs and fresh cucumbers for a tasty and healthy snack.

Use pork liver to make salads as well. Pre-fry it in butter without any additives, cool to room temperature and mix with red onion, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the finished salad with a gentle dressing mixed from 1 tbsp. spoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.

note

Pork liver is not only a filling, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily requirement of copper and cobalt.

Almost every housewife tries to diversify the holiday menu. You can surprise your guests and please your loved ones by preparing quail under the marinade. This is a delicious and unusual dish.

List of recipes

The abundance of pork liver recipes allows you to prepare a wide variety of delicacies from it. You can prepare dietary dishes or treats for children, as well as various stir-fries, soups and much more. For some dishes, the liver must first be boiled, for which it must first be soaked in milk or cool water for three hours, changing the liquid three times. After this, you can cook, which will take no more than 50 minutes.

We recommend you this simple recipe on how to cook pork liver shish kebab. The following products will be required:

• 1 kg of liver;
• 0.4 kg of bacon or lard;
• 4 onions;
• a pinch of salt and pepper;
• 1.5 l milk;
• 1 tbsp. spoon of vegetable oil.

Let's start preparing the dish:

1. We wash the liver and cut it into large pieces, then put it in a container with milk.
2. Add pepper and seasonings to taste, but do not add salt.
3. Let it marinate for a couple of hours.
4. Now cut the bacon into slices and the onion into rings.
5. Alternately, place the marinated liver with bacon and onion rings on a skewer.
6. Fry the kebab on each side until golden brown and ready to serve.

The aromatic snack is ready. Bon appetit!

Let's prepare an addition to the side dish - beef stroganoff, which will give any side dish a new taste. Ingredients for the dish:

• 0.5 kg of liver;
• two onions;
• 250 g sour cream;
• 50 g flour;
• 2 bay leaves;
• salt and spices to taste.

Easy recipe for beef stroganoff:

1. First, we wash the liver and clean it of excess veins, and then cut it into cubes and send it to fry in a frying pan.
2. Add chopped onion here and sauté.
3. Reduce heat and leave to simmer for 7 minutes with the lid closed.
4. After stewing, add sour cream and cook for another 3 minutes, remembering to stir.
5. Now the stewed pork liver with onions (beef stroganoff) is sprinkled with flour and mixed well.
6. Let the beef stroganoff simmer over low heat for no more than 15 minutes.
7. When serving, beef stroganoff is optionally decorated with fresh herbs.

This is how you can easily and quickly prepare beef stroganoff. Bon appetit!

For many children, cake is a favorite treat, but not always healthy. How to combine business with pleasure? You can make liver cake from pork liver. It is suitable for children, as well as a snack for any table. Required ingredients for the dish:

Recipe:

1. Cut the mushrooms into flat pieces and fry until all the liquid has evaporated.
2. Add the onion to them, cut into half rings, and fry a little until a golden hue appears. When ready, let cool.
3. Now let's do the test.
4. We rinse the liver and clean it of all excess. Now we send it to soak in water for a couple of hours.
5. Grind it in a blender and beat in eggs, pour milk, sprinkle with flour and add salt and nutmeg. Mix well.
6. Now we make pancakes in a frying pan and bake them.
7. We begin to layer the finished pancakes.
8. Grease all the pancakes with mayonnaise and place fried mushrooms and onions on them.
9. Decorate the top of the cake with finely grated yolk and let it brew for a while.

Bon appetit!

Another cake recipe, but this time with cucumbers, which will also be useful for children and those who take care of their figure. A pork liver cake appetizer will decorate any table and surprise you with its taste. Products for our dish:

To get a delicious cake, follow our recipe:

1. First of all, let's prepare the pancakes.
2. We wash the liver and soak it for a couple of hours, after which we chop it together with the onion using a meat grinder.
3. Beat in the egg, add flour and add salt and pepper. Mix everything well and bake the pancakes.
4. Now cut the cucumbers into thin slices and place alternately fresh and pickled ones on pancakes greased with mayonnaise.
5. Lay out all the layers in this way and decorate with fresh herbs on top.

Pork liver goulash is prepared very easily and quickly, but it turns out delicious and decorates any side dish. For the dish we need:

Let's start cooking:

1. We wash the liver and soak it. After a couple of hours, we take it out and cut it into medium-sized pieces.
2. Roll in flour and fry the pieces for about 10 minutes in a frying pan along with chopped onion.
3. When ready, remove the liver and add tomato paste with flour and sour cream to the pan, add salt, pepper and garlic, passing it through a garlic press.
4. Fill everything with water - 50 ml and wine.
5. Bring to a boil and throw in the liver.
6. Leave to simmer over low heat for a couple of minutes and serve with any side dish.

Bon appetit!

Let's prepare a delicious delicacy - pancakes with semolina. For the dish “pancakes with semolina” we need:

Recipe for pancakes with semolina:

1. We wash the liver and cut it into small pieces. We also cut lard.
2. Using a blender or meat grinder, grind and add salt and pepper.
3. We also throw chopped onions and semolina here. Break the egg and add only the yolk to the minced meat.
4. Beat the whites separately and then add them to the minced meat.
5. Let it brew a little and you can bake the pancakes.

Ready-made pancakes can be served with sour cream.

Let's prepare delicious pancakes for children, they can be made with various fillings as desired, but we will cook with liver filling. Pancakes will look just as good as an appetizer on the table. To prepare pancakes, you need the following ingredients:

• pancakes - 14 pcs.;
• 0.7 kg of liver;
• two onions;
• two carrots.

Let's start preparing pancakes:

1. We wash the liver, clean it and soak it for a couple of hours, after which we cut it into even pieces.
2. Chop the onion and parsley, and grate the carrots on a coarse grater.
3. In a frying pan with oil, fry the carrots and onions until soft.
4. Place the liver pieces here and fry for no more than 15 minutes.
5. Add salt, pepper and parsley, leave for another two minutes.
6. Now we put everything into a meat grinder and get the filling for the pancakes.
7. Place one tablespoon of filling on the pancakes and wrap it in the form of an envelope.
8. Place the pancakes in a frying pan and fry on each side.

Bon appetit!

You can make cutlets or meatballs from any meat. But we will prepare liverworts from the liver. You can, of course, make regular meatballs, but liverworts will add variety to your table. Required Products:

• liver – 0.3 kg;
• one onion;
• egg – 1 pc.;
• sour cream – 1 tbsp. spoon;
• oatmeal or semolina - 2 tbsp. spoons;
• salt and spices to taste.

To get hearty liverworts, follow our recipe:

1. We wash the liver and pass it through a meat grinder.
2. Then mix it with chopped onion and semolina, pour in sour cream and beaten egg, salt and add spices to taste. Mix everything well.
3. We make flat cakes from the resulting mass and fry them on each side in a frying pan with oil.
4. Fry until golden brown, no more than seven minutes, and then simmer for another three minutes with the lid closed and over low heat.

The liverworts are ready and you can treat your loved ones. Bon appetit!

Many people know how gravy is prepared, and everyone has their own products for gravy. But we suggest making a “gravy with liver” dish. For this we need:

• one small carrot;
• 0.3 kg of liver;
• one onion and bay leaf;
• 175 ml boiled water;
• a little flour;
• take salt to taste.

If you do everything correctly, the gravy will turn out very tasty:

1. Use a coarse grater to grate the carrots and chop the onion.
2. Wash and cut the liver into even pieces.
3. Lightly roll it in flour and fry in a frying pan with butter until golden brown.
4. Add carrots and onions here and fry for no more than two minutes.
5. Now fill it with water and add bay leaf and salt.
6. Let it simmer until done.

When ready, any side dish can be served with gravy. Bon appetit!

When you don't have time to cook, chops are an excellent option. You don't have to stand at the stove for long to cook chops. Ingredients:

• egg – 2 pcs.;
• liver – 0.5 kg;
• flour - 3 tbsp. spoons;
• a pinch of rosemary and paprika;
• salt and pepper to taste.

The chops are prepared as follows:

1. Wash the liver and cut into medium-thick slices.
2. Cover with cling film and beat only one side with a hammer. Add salt and pepper.
3. We will fry the chops in batter, for which we mix flour with eggs and add salt, pepper, rosemary and paprika.
4. Dip the chops in batter and place in a frying pan with vegetable oil.
5. Fry the chops for no more than 7 minutes on both sides.

Bon appetit!

Soup is good for our body, so we need to consume it as often as possible. Everyone prepares soup to their own taste. But we suggest making liver soup with buckwheat. Products:

Let's start preparing the buckwheat soup:

1. Pour water into a saucepan, bring to a boil and throw in the peeled whole onion.
2. We wash and cut the liver into even pieces.
3. Dip it in flour mixed with spices and salt, and put it in a frying pan to fry on all sides until golden brown.
4. When ready, add it to the pan along with the buckwheat.
5. Peel and cut carrots and potatoes into cubes.
6. Throw in the vegetables and remove the onion from the pan.
7. Add chopped herbs here and cook until the vegetables are soft.

The rich and light soup is ready. Bon appetit!

Roasting, like beef stroganoff, will perfectly decorate any side dish. Frying is prepared from the following products:

Frying is easy and simple to prepare:

1. We wash the liver and cut into medium-thick strips.
2. In a deep bowl, mix starch, ginger and salt, then pour two tablespoons of water with vegetable oil and mix thoroughly.
3. Place the liver into the resulting mixture and leave for 15 minutes.
4. Now make the sauce in a separate bowl: mix soy sauce with tomato paste, add sugar and pour in broth. Mix.
5. Place the liver pieces in a frying pan with oil and lightly fry on each side over high heat.
6. Chop the greens and pass the garlic through a garlic press. Throw them into the pan and fry again for no more than half a minute.
7. Now pour the sauce into the frying pan, wait for it to boil and simmer for no more than a minute.

The roast is ready and can be served with any side dish. Bon appetit!

Many people know how, or at least have an idea, how to cook a roast. Usually the roast is made from one type of meat, but we suggest trying to make a roast by mixing tongue with liver and heart. This roast will have an unusual taste and will surprise your guests. Products:

• for 1 piece pork heart and tongue;
• 0.5 kg of liver;
• 3 onions;
• 6 cloves of garlic;
• herbs with spices and salt to taste.

We will prepare the roast according to the following recipe:

1. We cut all meat products into medium-sized strips.
2. Chop the greens and garlic, and cut the onion into half rings.
3. Immediately send the heart and tongue to lightly fry, then add a small amount of water and leave to simmer.
4. When they are almost ready, add chopped garlic and onion half rings, sprinkle with spices and fry until golden brown.
5. At the end we add the liver and cook until fully cooked.
6. When the roast is ready, sprinkle with chopped herbs, mix and serve.

This is how easy and quick a roast is to prepare. Bon appetit!

It is known that liver is a product that, having a huge amount of minerals and vitamins, is extremely beneficial for the human body. This is probably why people try to eat it as often as possible. Pork liver is similar in basic characteristics to offal of other animals or birds. However, there are some features that must be taken into account during its preparation. This product is boiled extremely rarely. Most often it is fried using various methods and technologies. It all depends on which animal the particular offal belongs to. An experienced housewife knows, for example, how long to fry pork liver and how to prepare it for further processing, so that the resulting dish turns out tender and tasty.

Minimum terms

When starting work, you need to know in advance the features of a particular product in order to be able to correctly use its positive and negative sides. Before answering the question of how long to fry pork liver, you need to clearly understand that excessive heat treatment makes this product dry and tough. Maximum removal of moisture can only spoil the dish and turn a juicy semi-finished product into an unsuitable “sole”. To prevent this from happening, you need to do everything clearly and quickly.

So how long to fry? Usually each side takes no more than 3-5 minutes. This time is quite enough for a nice thin crust to form on the surface, while the inside of the product remains juicy and soft. Usually the liver is prepared very simply, without using complex technologies. When frying each piece, you just need to make sure that the liquid that comes out of it when pressed is light. The blood-red color of the moisture indicates that the product is not yet ready for consumption.

Secrets of product preparation

To achieve the best result, special attention must be paid to the selection and preparation of the main product. It's no secret that pork liver is a little different, for example, from beef liver. Firstly, it is covered with a thinner film, which makes it possible sometimes not to remove it at all. Secondly, small grains in the structure of pork offal after heat treatment create a false feeling of dryness. This can be avoided if it is properly prepared beforehand. For added softness, a soaking process is often used. In this case, the liver must be kept in milk or plain water for at least half an hour. The additional moisture will make the product looser, and after frying it will be much softer. Thirdly, for processing it is better to take fresh or already defrosted product. This will make it easier to determine how long to fry the pork liver. The by-product must have a pronounced color and an intact surface shell. A shade that is too light or dark may indicate poor quality of the product. In this case, there is a high probability of poisoning or other undesirable consequences. If the liver is chosen correctly, then you can safely begin preparing it.

The simplest option

There are several interesting ways to pork. A delicious dish will only turn out if you do everything as written in the recipe. To begin with, you can consider the easiest option, when fresh liver is fried breaded with flour. All you need is a knife, a cutting board and a good frying pan. And as the main ingredients you need to take: for 400 grams of pork liver - 10 grams of salt, 5 grams of ground pepper, a glass of flour and 80-90 grams of vegetable oil.

Now you can begin to master the technique of how to fry pork liver deliciously and without any problems:

1. First, the product must be thoroughly washed and the film removed from its surface as much as possible. After this, you need to carefully remove all the veins and existing vessels. Finally, the prepared liver must be cut into pieces 1-1.5 centimeters thick, washed and dried with a towel.
2. In a separate plate, combine all the dry ingredients: pepper, flour and salt. If desired, you can add any other spices or seasonings.
3. Lightly beat the liver on one side with a kitchen hammer, covering it with cling film so that blood splatters do not stain the entire room.
4. Heat oil in a frying pan.
5. The liver must first be breaded in flour and then placed in boiling fat. Under the influence of temperature, the product will decrease in size, so the pieces can be placed as closely as possible to each other. It will take no more than 3-4 minutes to fry on each side. The product should just be lightly browned.

As soon as the blood stops coming out, the fire can be turned off, and the product can be transferred to a dish and brought to the table.

The secret of softness

Over the years, each housewife has developed her own technology for preparing certain products. Nevertheless, many answer the question in exactly the same way about how long to fry pork liver so that it is soft.

They believe that time is not of the essence here. This could be 3, 5 or 7 minutes. It all depends on the thickness of the piece. Basically, the softness of the product comes from pre-soaking it in milk. Moreover, everyone chooses the duration of this process independently. For some, one hour is enough, while others prefer to leave the product in this state overnight. The essence of this procedure is to saturate the liver tissue with moisture. In addition, the dairy product neutralizes the taste of blood and other foreign odors. This is also important, because during frying they can appear even more. After this procedure, the liquid must be poured out, and the product itself must be rinsed again with water and dried with a paper towel. Now you can start frying it in any convenient way.

Liver in batter

Experienced housewives can give a lot of practical advice to those who want to know how long to fry pork liver so that it is soft and juicy. One option is to use batter. Moreover, the mass should be moderately thick and homogeneous. In this case, you can use a recipe that requires: for 500 grams of chilled pork liver - 2 chicken eggs, 5 grams of salt, 15 grams of flour, a pinch of pepper and a little vegetable oil.

The whole process consists of three stages:

1. Preparing the liver. The product must be washed, cleaned of large vessels and bile ducts, and then divided into portions. Now the blanks need to be folded into a plastic bag and beaten a little using the smooth side of a hammer or a regular rolling pin. After this treatment, each piece must be blotted with a napkin to remove excess moisture.
2. Preparing the batter. To do this, beat the eggs with salt and pepper, and add flour at the very end. We must try to ensure that there are no lumps in the mixture.
3. Frying. The liver must first be dipped in the prepared egg mixture, and then placed in a frying pan with boiling oil and fry for 4 minutes on each side. It is better to cook with the lid closed so that less moisture evaporates.

This option is very convenient, as it requires a minimum of physical and time expenditure.

Liver in sour cream sauce

You can go through options for a long time, deciding how to fry pork liver so that it is soft and juicy. A step-by-step recipe for one of them requires the presence of mandatory products in the following quantities: for 400 grams of liver - 200 milliliters of sour cream, a clove of garlic, 30 grams of flour, half a glass of milk, 2 onions, salt, a teaspoon of mustard, pepper and any herbs.

For this option, everything needs to be done step by step:

1. The liver, washed and cleared of bile ducts, must be cut into pieces of the required size and soaked in milk for a couple of hours.
2. Cut the onion into large half rings and saute it in oil until soft.
3. Add the liver to the pan and fry the products together for no more than 10 minutes with constant stirring.
4. Prepare the sauce separately from the remaining ingredients, and then pour it over the contents of the frying pan. The products should simmer together until the liver stops bleeding when pressed. Pepper and salt the dish at the very end.

The finished product should be covered with a lid and allowed to brew a little. Only after this can the soft and tender liver be served.

Liver with onion flavor

The popular offal is often prepared with various vegetables. But for novice housewives it will be more interesting how to deliciously fry pork liver with onions. This method, as practice shows, is used most often. The only products you will need are liver, flour, onions, salt and any vegetable oil.

The technology of this process is easy to learn the first time:

1. First, fry onion half rings in oil in a frying pan. They should become soft and slightly transparent. The quantity here, in principle, does not matter much. Although the more onions there are, the tastier the dish itself will be. The finished product should be temporarily transferred to a separate clean container.
2. Quickly fry the liver in the same oil, first rolling it in flour.
3. Add the prepared onion to the frying pan, cover it with a lid and keep the food in this position for 20 minutes over very low heat.

The ideal side dish for such an amazing dish would be mashed potatoes. Although everyone can decide this issue based on personal food preferences.

How to cook pork liver at home? Many housewives are accustomed to only frying or stewing such a product. However, more experienced chefs claim that this ingredient can be used to make the most delicious pate, as well as delicious cutlets.

Fried pork liver: cooking recipes

Frying pork offal is quite easy. It quickly becomes soft and tender, and is ideal for any side dishes.

So, to prepare a delicious dish for the dinner table, we will need:

• fresh pork liver - about 500 g;
• cow's milk - 2 cups;
• vegetable oil - 40 ml;
• large onion - 1 onion head;
• salt and other spices - use to taste;
• large carrot - 1 pc.

Food preparation

How is fried pork liver prepared? Recipes for such dishes usually begin with processing the offal. It is washed thoroughly, removing inedible parts in the form of films and veins. After this, the liver is chopped into strips and placed in a deep bowl.

In order for this product to lose its bitterness as much as possible, it is poured with milk and left in this form for 30-50 minutes.

After soaking the liver in a milk drink, it is removed and dried.

Heat treatment process in a frying pan

Before cooking pork liver in a frying pan, heat the dishes very high. Then all the chopped offal is placed in it and cooked until all the liquid has completely evaporated. Next, add vegetable oil to it and begin to fry over low heat.

Pork liver should be subjected to heat treatment for about 20 minutes. At the same time, it must be stirred periodically with a large spoon so that the product does not stick to the bottom of the pan and does not burn.

After the specified time has passed, half rings of onions are added to the bowl, as well as coarsely grated carrots. After mixing the ingredients, salt and pepper them, and then cook over low heat for about another ¼ hour. During this time, the pork liver and vegetables should be well cooked.

Serving for lunch

Now you know how to cook pork liver in a frying pan. After the offal is fried, it is laid out on a plate, and some side dish is placed next to it. The best option is mashed potatoes or boiled pasta.

Liver stewing

Stewed pork liver is prepared just as easily and simply as fried one. The offal along with vegetables is processed in a deep frying pan in the same way as the recipe above, and then a little drinking water is added. After mixing the ingredients, simmer them for 15 minutes.

If you want to get a more aromatic and thick goulash, then you can additionally add a little tomato paste and wheat flour to the products.

Like fried, stewed pork liver is served with a side dish of mashed potatoes. This lunch is not only very tasty, but also quite filling and nutritious.

Making a delicious pate

Homemade pork liver pate is an excellent alternative to the store-bought product. This product is easy and simple to prepare. To make sure of this, we recommend starting to create the pate right now. To do this you may need:

• pork liver - 1.2 kg;
• undercuts - about 800g;
• onions - about 3 heads;
• juicy carrots - 3 pcs.;
• salt, ground black pepper - use to your taste;
• medium-sized eggs - 3 pcs.

Ingredient Processing

Before cooking pork liver on the stove, the undercuts without skin are cut into large pieces, and the offal is washed well, cleaned of ducts and also coarsely chopped. After this, they begin to process the vegetables. The carrots are grated on a large grater, and the onions are cut into half rings.

Heat treatment

Having prepared the main ingredients, the undercut is placed in a thick-walled pan, and then covered with carrots, onions and pork liver. All ingredients are salted and peppered, after which approximately 150 ml of boiled water is poured in. In this composition, the dish is covered with a lid and cooked in an oven preheated to 200 degrees for a whole hour. After time has passed, the temperature is reduced to 175 degrees and the food is baked for another 60 minutes.

Cooking pate

After all the ingredients are as soft as possible, remove them from the stove and cool completely. Then the products are passed through a meat grinder twice or crushed using a blender (until a homogeneous mass is obtained).

After adding egg yolks to the aromatic mixture, mix it thoroughly again. After this, beat the whites separately and also add them to the liver mass.

Mixing the ingredients from bottom to top with careful movements, they are placed in a baking dish, which is pre-greased with oil.

With this composition, the semi-finished product is sent to the oven and baked at 180 degrees for 20 minutes.

After the pork liver pate is ready, take it out and cool completely. Then the mold is turned upside down and the product is carefully removed.

Step-by-step recipe for pork liver cutlets

After the bottom side of the products becomes golden brown, they are turned over using a spatula.

Serve delicious cutlets for lunch

Now you know simple recipes with pork liver. After the tasty and aromatic cutlets are fried on both sides, they are removed from the pan and placed on a large plate.

Pork liver products are presented to the table along with mashed potatoes, julienne, vegetable sauté, salads or other side dishes. By the way, some housewives prefer to serve liver cutlets to guests as a cold appetizer. In this case, you should prepare a flavorful sauce for them separately. To do this, finely grate garlic cloves and hard cheese, and then add finely chopped dill to them. All ingredients are seasoned with fatty mayonnaise and mixed thoroughly. The resulting garlic mass is applied to the cutlet and eaten along with a slice of bread.