How to deliciously cook pork liver. Healthy and satisfying: fried pork liver with onions. A selection of recipes for fried pork liver with onions, carrots and more. Fried pork liver with onions and carrots in sour cream

Liver is considered one of the healthiest products on our tables, because its beneficial properties have a positive effect on human health, and tasty cooked liver will serve as a kind of delicacy on any table. How to deliciously cook pork liver so that it is soft, has an appetizing appearance and is a healthy dish that every member of the household or even guests in the house will happily eat? It turns out that there are several secrets to preparing this type of offal that will allow every housewife to turn into a chef for her family or guests for a while.

So that the liver does not become bitter

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork is bitter due to the bile ducts that are present in it. It is these ducts that must be removed very carefully when cleaning the offal and each piece must be washed during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in the proportion of 150 g of 9 percent vinegar per 1 liter of water. Soaking time is approximately 1-1.5 hours.

Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during the cooking process. Well, to hide the sweetish taste, the liver is salted during the cooking process at the end.

These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes a minimal set of ingredients.

Pork liver in sour cream sauce

So, before preparing the liver according to this recipe, it is best to soak its pieces in. This will give the product a softer and more delicate taste, and it will also increase in volume during the cooking process.

Ingredients:

400 g liver
100 ml milk
2 pcs onions
200 ml sour cream
1 clove of garlic
1 tbsp. flour
1 tsp mustard
vegetable oil for frying
salt, pepper and herbs to taste.

Cooking method:

1. Clean the liver from the bile ducts, cut into pieces and soak in milk.

2. Peel the onion and cut into half rings, fry in vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.

3. In a separate container, mix all other ingredients - sour cream, flour, mustard, finely chopped garlic, spices. Pour this sauce over the liver and cook everything together until done. The readiness of the liver is determined by whether blood flows from it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be too hard and the liver itself does not dry out.

4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some more time.
The dish prepared according to this recipe turns out very soft, juicy and tasty.

It is advisable to serve stewed liver hot with salads or any side dish, although pork liver is often eaten chilled.

Other pork liver recipes

The fastest way to prepare this offal is, of course, frying it in vegetable oil. The recipe itself is very simple, because chopped pieces of liver just need to be fried in vegetable oil on both sides for about 10 minutes.

At the end of cooking, add salt and pepper to the dish, although true chefs do not recommend getting too carried away with spices when preparing pork liver, because it has a naturally pleasant taste and aroma.

A very unusual and tasty preparation of pork liver in Japanese. This recipe is not from Japanese cuisine, but it got its name because of the ingredients included in the recipe, popular in this country - rice, soy sauce, paprika.

The liver pieces must be cut into long strips and each one fried in flour and vegetable oil. Separately, tangerine slices are fried in butter and placed on pieces of liver. Rice is boiled separately. When serving, the rice is sprinkled with soy sauce, and the liver pieces are laid out next to the tangerine pieces on them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out to be unusual, but very tasty.

These simple and tasty recipes for preparing pork liver can please all family members with delicious and healthy dishes on the dinner table.

An interesting video on the topic: “How to cook pork liver deliciously without bitterness and simply”:

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:

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.
In a separate plate, combine all the dry ingredients: pepper, flour and salt. If desired, you can add any other spices or seasonings.
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.
Heat oil in a frying pan.
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:

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.
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.
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:

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.
Cut the onion into large half rings and saute it in oil until soft.
Add the liver to the pan and fry the products together for no more than 10 minutes with constant stirring.
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:

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.
Quickly fry the liver in the same oil, first rolling it in flour.
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.

Liver, properly prepared, can be an incredibly tasty dish, and numerous recipes allow you to serve the product in a variety of ways, not only in the everyday menu, but also as an amazing and savory snack for the holiday table. Pork liver is no exception, so you can make a lot of healthy and nutritious delicacies from this offal at home.

How to choose the right liver?

The demand for offal in the diet is due not only to the taste characteristics of dishes prepared using them, but also to the recommendations of world nutritionists who are of the opinion about the benefits for the body obtained by regularly including such products in the menu. However, there are certain restrictions on the use of liver regarding such ailments as cholecystitis, in which pork offal can be harmful.

In other cases, the maximum benefit for the body can be obtained only by consuming fresh liver, so it is important to carefully select such ingredients for cooking. In addition, it is important to prepare the liver correctly so that the dish turns out to be tasty and juicy based on the specificity of the product.

As for its selection, preference should be given only to fresh products, however, in this case there is a risk of purchasing and preparing stale liver, since its shelf life is short, unlike frozen offal, which can be safely consumed within three months from the date of freezing. But in this product, due to cold processing, the chemical composition will be rather poor, since some of the beneficial vitamins will simply be destroyed under the influence of negative temperatures, and animal fat will become susceptible to oxidation, which will lead to a bitter taste from the finished dish.

In addition, there are a number of difficulties associated with determining the quality of products by color, because under a crust of ice it is quite difficult to see the color of the liver. Therefore, when choosing pork offal, you should still give preference to fresh liver.

You can verify the proper quality of a fresh product by its appearance - it should be moist and shiny. Sticky and matte liver is guaranteed to be stale. The color of a suitable offal will be a rich burgundy; too light a color will cast doubt on its good condition.

A liver from a healthy animal will weigh about two kilograms; it is best to avoid buying a small liver, since most likely it came from a sick animal.

You can very quickly determine the quality of fresh pork liver by piercing a piece with a sharp object. If scarlet blood begins to ooze from it, it means the product is of high quality, so you can purchase it without unnecessary fears. Dark brown blood will indicate that a low quality product is being sold.

There should be no hard crust on the liver; in addition, the offal should not have an unpleasant aroma. A good pork liver will have a sweetish smell, a sour aroma - evidence that the product has become unusable.

As for frozen pork liver, it should be covered with a uniform crust of ice, which should melt after a few seconds with light pressure. Ice crystals on the surface of the liver will indicate that the product has been subjected to several frosts. It is strictly prohibited to buy such products, since such manipulations are a violation of established standards for storing and freezing meat by-products.

Cooking secrets

A lot of simple and interesting dishes are prepared from liver, since there are many ways to heat treat the product. The offal can be cooked in the oven, fried in batter or on the grill, stewed with gravy, boiled or used in a deep fryer. Pork liver acts as the main ingredient in pates, mousses, and is used to make pancakes and liverworts. The thermally processed product can be an excellent dish, served as a main course along with pasta, vegetables or rice.

Today, liver can be prepared for inclusion in dietary menus; In addition, the offal is a delicate and original filling for various pastries or dumplings, and will also be a successful snack, which is why it is used to make salads.

To keep it soft and juicy, over time a number of recommendations have been formed that will help achieve high taste qualities of dishes based on pork liver.

If you plan to use frozen products, you should not resort to using a microwave oven for defrosting, as this will negatively affect the appearance of the liver; In addition, the product will dry out and will be dry and hard after cooking. It should be defrosted gradually - by transferring it from the freezer to the refrigerator, and after that, allow the liver to finally thaw at room temperature.
Before cooking, you need to remove the film from the liver. To cope with the task faster and as best as possible, you should rub a piece with lemon juice or kitchen salt, leaving it in this state for several minutes in the freezer.
Dishes prepared with pork liver should be salted at the very end so that the offal retains its softness and taste.

To keep it juicy during cooking, the product should be sprinkled with a small amount of sugar.

Stewing in milk will help make the dish soft. Some housewives initially try to soak the offal in milk and then cook it. Instead of cow's milk, you can use cream sauce.
To prevent the liver from becoming bitter, it also needs to be soaked in water or milk for about 1.5-2 hours.
If you plan to cook the product, you need to lower a piece of liver into the boiling liquid. Do not cook it for more than an hour to maintain softness.
Among the easiest methods of heat treatment of a product, frying should be noted. However, before this, you must beat off a piece so that the finished liver is tender. The duration of such processing should be a maximum of 20 minutes so as not to dry out the dish. The temperature on the stove should be as high as possible so that the liver pieces retain their juice.
The use of marinade has a positive effect on the taste of pork liver. It is recommended to marinate it in water with the addition of vinegar; in addition, you can add onions, celery and pepper. In order for the product to become saturated, it must be kept in the prepared composition for about an hour; such liver is guaranteed not to taste bitter.

To get rid of excess splashes during cooking, it would be better to roll the offal in a small amount of flour before cooking.

Recipes

In sour cream sauce

The classic way in which pork liver is most often prepared is to use sour cream sauce. To make such a healthy and simple dish, you need the following products:

liver;
flour, onion;
sour cream;
salt, spices, bay leaf;
any oil for frying.

The step-by-step cooking technology is as follows.

Clean the liver, remove the film from it and blot it with paper napkins. Then cut the product into cubes or small strips.
Roll the product in flour. There is a very simple way to do this that allows you to keep the kitchen clean - pour flour into a bag, add the offal there and “mix” the ingredients thoroughly.
Prepare the onion for heat treatment: it is best to chop it, however, for the beauty of the dish, you can cut it into thin rings.
Heat a saucepan or frying pan, simmer the onion in it with the addition of oil. It is important that it becomes soft.
Next, you need to increase the temperature under the frying pan, place pieces of liver on it and fry, stirring occasionally.
After 5-10 minutes, season the dish with salt and pepper, add dry bay leaf and pour sour cream over all ingredients.
In this gravy, the liver should be cooked for about 10 minutes at low temperature with the lid closed.

"Stroganov style"

There is a fairly popular recipe - Stroganoff-style liver. The composition of the dish is as follows:

liver;
flour;
cream;
lard for frying;
hot capsicum;
onions, salt and seasonings.

The dish is prepared using this technology.

After all the preparatory measures have been carried out with the liver, it must be cut into medium cubes, similar to meat for beef stroganoff.
Roll the product in flour; you can use the option of working with bulk ingredients described in the previous recipe.
For frying, the onion must be cut into half rings or rings.
In a well-heated frying pan with high walls, fry the liver while adding fat for 5-7 minutes at high temperature. Then add onion to it and fry the food over high heat for a couple more minutes with the lid open.
Add hot pepper, salt and seasonings to the dish. Fill the liver with cream.
Reduce the heat on the stove, stir the contents of the pan and simmer the food with the lid closed for about 10 minutes. After this time, remove the hot pepper so that the dish does not become too spicy.

Due to the combination of creamy and soft taste from the dairy product used and the spicy vegetable, Stroganoff-style liver acquires a unique taste and aroma. In addition, the liver with this set of products turns out to be very juicy.

Baked liver in the oven

In addition to traditional dishes made from pork by-product, you can use no less interesting recipes from Slovenian cuisine, for example, baking liver in the oven. To prepare the dish you need the following ingredients:

fresh liver;
salt, spices;
parsley;
lemon.

Before processing, the offal is cleaned, the film is removed, and the ducts are removed. The piece must be divided into two halves, salt and pepper.

Cut the lemon into very thin slices, leave the parsley as is. In this state, it is necessary to place the products on the bottom of the baking dish and add a third of a glass of purified water.

Place the liver on top of the lemon and parsley and place the dish in the oven. It is more correct to preheat the oven to 200-220C. Bake for 15-20 minutes, then reduce the heat to 170 C and cook the dish for about another half hour.

To make sure the product is ready, the pieces can be pierced with a toothpick - no liquid should come out of the baked liver. It is recommended to use boiled potatoes or vegetable salad as a side dish.

Pate

You can make a very tasty pate from pork liver. Required ingredients:

liver;
carrot;
butter;
vegetable oil;
salt, seasonings.

It is recommended to soak the prepared liver in milk, then cut it and fry it in sunflower oil on all sides until fully cooked. In another frying pan, simmer finely chopped onions and carrots. After the products have cooled a little, grind all the ingredients in a blender, salt and pepper the resulting mass, add butter and mix everything into a homogeneous mass. The resulting product can be placed in a convenient container and sent to the refrigerator, or you can roll the pate into a “sausage” and freeze it in a bag for the winter.

Chops

You can quickly make chops from pork liver. To prepare the dish you need the following products:

fresh liver;
milk, eggs;
flour;
frying oil, salt, pepper.

Before cooking, the liver must be soaked in milk for about 30 minutes. Then cut it into pieces about one and a half centimeters thick, add salt and pepper, and carefully beat on both sides.

In this form, you need to alternately dip the chops in flour and egg, immediately sending them to fry in a heated frying pan with the addition of oil.

Cutlets

A good solution for using liver is to make cutlets from it. For this you need the following products:

offal;
egg;
onion garlic;
flour;
oil;
salt, seasonings.

The rice should be boiled in salted water, the liver should be washed and all excess ingredients should be removed. To prevent the product from becoming bitter, it is soaked for half an hour in cold water.

Next, grind the onion, garlic and liver in a meat grinder or blender, add spices and rice, mix all the ingredients into a homogeneous mass, beat the egg and flour. Before forming the cutlets, the mixture is mixed well again to remove any lumps. Depending on the thickness, the minced meat can be placed on a hot frying pan with a spoon or with your hands.

It is best to fry at low temperature with the lid open, turning occasionally; As a side dish for liver cutlets, you should prepare sliced vegetables or bread and various sauces to taste.

To learn how to cook pork liver with onions, watch the following video.

Offal greatly diversifies the list of both everyday and holiday dishes. Let’s not mention expensive “parts” like the tongue or even completely junk ones like the udder and abomasum. However, the familiar liver can greatly decorate the table, since liver (pork, chicken, beef) can be prepared in many different ways. And every time you get an amazing and invariably successful result!

Features of cooking pork liver

It is considered tougher and less tender than chicken, which is why some chefs neglect it. And it’s completely in vain, since there are tricks that help “soften” her character. Just before you cook pork liver, you can, first of all, soak it in milk. In half an hour it will be in no way inferior to chicken. Secondly, you should salt the liver just before removing it from the stove - salt under the influence of temperature makes it less plastic. Thirdly, no longitudinal cuts - we cut only across the grain. And fourthly, the liver should be fried very quickly. Overexposed it in a frying pan - I got a sole.

Experienced chefs do not advise overusing spices when “communicating” with the liver. Its own taste is quite pronounced, but unobtrusive; bright seasonings will kill it.

Just frying

One of the most popular ways to cook pork liver is to fry it. It is also the fastest and least labor-intensive. To make it tasty, it is better to soak the liver for an hour and a half in cold water, wash it and cut it into small long pieces. Grated carrots and a medium-sized onion, chopped into rings, are fried almost until ready in sunflower oil (about four minutes). The liver is placed on them and fried until deep brown. Next, water is poured in (possibly with the addition of sour cream or mayonnaise) in such an amount that the liquid covers both the liver and the vegetables. When it boils, you need to simmer until the fried pork liver becomes soft. It is necessary to stir during frying and preferably during stewing. Salt, of course, needs to be added at the end of cooking.

Pork liver with sour cream

Among all the options for preparing pork liver, one of the most successful is the use of sour cream. What’s good about this method is that you don’t need to soak the liver in milk for a long time. First you will have to fry the onion rings (or, if the heads are large, half rings). Peppered and salted slices of prepared liver are rolled in flour, laid directly on the onion and quickly fried. When the pieces become a beautiful brown color, add rich sour cream, cover the container with a lid and simmer for another five minutes. Shortly before turning off, it’s a good idea to add dill or other herbs that don’t smell too bright.

Liver chops

If anyone doesn’t know, they come out very well from pork liver. True, before preparing pork liver in the form of chops, it must be washed well, the film removed and put in milk for half an hour. For 350 g of liver you will need about half a liter. Each piece of offal after “milk aging” must be carefully, without fuss, beaten and dipped in batter. It is made from two eggs beaten with salt, pepper, four tablespoons of milk and the same amount of wheat flour. The slices soaked in batter are fried in a hot frying pan until everyone's favorite seductive crust. The chops turn out juicy, soft and very “liver”.

Liver casserole

However, frying does not exhaust the methods by which pork liver can be prepared. Recipes can be implemented with other culinary activities. One of them begins (but does not end there!) with boiling the liver. 200 grams of it are placed in boiling water, to which carrots cut into quarters, salt, bay leaves and allspice peas are added. When the liver is cooked and cools slightly, it is cut into small pieces. These slices should be placed in a frying pan, greased with butter (not vegetable!) Oil. Plates of 2 cloves of garlic are laid out evenly on them. You can also add pepper if you wish. The future “pie” is sprinkled with breadcrumbs on top and baked in a well-heated oven.

Liver paste

Most often it is prepared from chicken by-products. However, pork liver pate is also very tasty and easy to prepare. To produce it, take half a kilo of liver, which must be coarsely chopped, placed in a pan with cold water and boiled. Please note: pork liver cooks quite quickly, and when overcooked, it loses its taste. Therefore, readiness is checked regularly. A couple of large onions are chopped into 4-6 parts and fried in sunflower oil. First, only the liver goes through a blender (or through a meat grinder, but this is worse, you will have to use it twice), then onions, seasonings and 100 g of butter are added. If desired, you can add garlic, but many people don’t like it in the pate. All components are again passed through a meat grinder or blender - and the pate can be spread on bread.

To diversify the home menu, offal is sometimes used, including pork liver. It is used to make pies, cakes, casseroles and pancakes. Pork liver is a low-calorie product that contains a lot of calcium, phosphorus, iron and iodine, a whole group of vitamins.

Classic recipe

Ingredients:

Liver – 500 g.
Onion – 1 pc.
Mayonnaise – 4 tbsp. spoons.
Carrots – 1 pc.
Sunflower oil, salt, water.

How to cook:

Soak the liver in cold water. Two hours is enough. After removing the veins, cut into cubes.
Wash the carrots thoroughly, peel and pass through a grater. Cut the onion into half rings.
Place a deep frying pan on the stove, pour a little oil, fry the chopped vegetables until half cooked.
Add offal to the fried vegetables, mix and fry. Stir the contents periodically.
After two to three minutes the color will change. This means it’s time to add mayonnaise and hot water to the frying pan. The water should cover the ingredients.
It remains to cover with a lid, reduce the heat and simmer for a third of an hour. Add a little salt at the end.

You should not fry the product too much, otherwise you will end up with a dry and tough dish. If you don't like mayonnaise, use fresh sour cream.

Video recipe

How to cook in a slow cooker

Using a multicooker, you can easily and quickly prepare delicious and healthy dishes. I will share a classic method that is as simple as possible, but allows you to prepare a culinary masterpiece.

Ingredients:

Liver – 1 kg.
Onion – 200 g.
Oregano.
Vegetable oil.
Pepper, salt, bay.

Preparation:

Cut off the film from the liver, remove the veins and ducts. Remember, a hard film along with large ducts indicates that the ingredient is old.
After cleaning, soak in milk. In two hours the bitterness will go away and the fibers will soften.
Then cut into equal pieces for even cooking.
Peel and chop a medium onion. Cut into cubes or half rings.
Pour some oil into the multicooker bowl and heat it up, activating the baking mode. Then add the chopped onion and sauté for about three minutes.
After this time, lay out the liver, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the simmer, and cook for a quarter of an hour.
When the timer beeps, add salt, mix gently again and leave for 10 minutes with the lid closed. There is no need to turn on the device, the dish will arrive on its own.
Serve with sour cream and herbs.

Video cooking

Oven cooking method

Pork liver cooks very quickly in the oven, and the recipe I’m sharing is not complicated. Potatoes, baked along with the main ingredient, are suitable as a side dish. Serve the finished dish along with fresh vegetables.

The amount of ingredients is designed for four servings. If you want variety, expand the side dish. To do this, take one carrot, several tomatoes and two bell peppers.

Ingredients:

Liver – 600 g.
Potatoes – 4 pcs.
Onion – 1 head.
Garlic – 4 cloves.
Pepper, salt.

Preparation:

Before cooking, soak the liver in water for half an hour. Afterwards, dry the pulp thoroughly and remove the film.
Cut into large pieces, salt and pepper. I don't use spices. If desired, use some oregano and black pepper. Just don't overdo it, otherwise you'll spoil the taste.
Peel and cut the potatoes into thin slices, add salt in advance. You can add some spices and herbs that are used to make baked potatoes.
There is no point in using additional sauce; the dish will already be juicy. At the end you can add a little sour cream.
I recommend cutting vegetables into large pieces. To add flavor, soak them in vinegar. Garlic is needed only to impart a refined aroma, so it is not necessary to chop it.
Place potatoes, vegetables, onions and garlic and offal on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. A few minutes before ready, sprinkle with grated cheese.

When you recreate this flavorful treat at home, be sure to garnish it with fresh herbs. Baked pork liver goes well with red wine or light beer. If you lead a healthy lifestyle, enjoy the taste without alcohol.

Soft and juicy liver in a frying pan

Each housewife has her own approach to cooking fresh pork liver in a frying pan. Therefore, there are many recipes. Fried using my method, it turns out tasty, tender, juicy and very soft.

Ingredients:

Liver – 1 kg.
Egg – 5 pcs.
Flour – 100 g.
Chicken broth – 1.5 cups.
Garlic – 6 cloves.
Sesame oil – 25 g.
Green onions – 80 g.
Salt pepper.

Preparation:

Rinse and dry the liver. Remove the veins from the pulp and cut into squares the size of a walnut.
Finely chop the green onions. It is better to chop the garlic using a garlic grinder.
Mix garlic and green onions in a deep bowl. Pour in chicken broth, sesame oil, add salt, pepper, mix thoroughly.
Pour the resulting mixture over the pieces. Mix everything thoroughly and leave to marinate for ten minutes.
In a separate bowl, beat the eggs. I use a whisk. If not, beat with a fork.
Sift the flour into a separate bowl (I buy the highest grade).
First, roll the offal in flour, then dip it in eggs and place it in a frying pan. Fry on both sides for several minutes.

This wonderful dish is prepared very quickly, which means that even an unexpected guest will not be taken by surprise.

Pork liver stewed in sour cream

Liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream, you get a storehouse of nutrients, microelements and vitamins. Doctors recommend eating this dish for people suffering from anemia, diabetes and other diseases.

Liver is healthy, but not everyone likes it, because it often turns out dry and bitter. The dryish consistency will be made tender and soft by sour cream. And to make the treat aromatic and specific, wine, spices, and seasonings are used.

Ingredients:

Pork liver – 500 g.
Sour cream – 250 g.
Onion – 3 heads.
Flour, salt, pepper.

Preparation:

Cut off the film, remove the ducts. Soak for two hours in clean water to prevent it from becoming bitter.
Cut into pieces, beat lightly. Dredge thoroughly in flour and fry until a crust appears.
In a second frying pan, fry the chopped onion. Then place the fried liver on top, add sour cream, pepper, and salt. If the sour cream is thick, add a little water.
When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has passed, the dish is ready.

Serve as a main course with buckwheat, pasta or potatoes. If you have fresh herbs in the refrigerator, be sure to use them for decoration.

Video cooking

In conclusion, I will pay attention to the benefits of the liver and give useful tips. Fresh offal contains many vitamins and microelements that the human body needs.