Description of the features of pork liver, its photo and composition; how to choose and cook delicious pork liver, recipes with it. Pork liver dishes - tasty and healthy

List of recipes

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

We advise you this simple recipe on how to cook pork liver skewers. You will need the following products:

• 1 kg of liver;
• 0.4 kg of bacon or fat;
• 4 onion heads;
• a pinch of salt and pepper;
• 1.5 l of milk;
• 1 st. a spoonful of vegetable oil.

Let's start cooking:

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 put salt.
3. Let marinate for a couple of hours.
4. Now we cut the bacon into slices, and the onion into rings.
5. Alternately, we put on a skewer a pickled liver with bacon and onion rings.
6. Fry the kebab on each side until golden brown and can be served.

Fragrant snack is ready. Bon appetit!

Let's prepare an additive 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 bulbs;
• 250 g sour cream;
• 50 g flour;
• 2 bay leaves;
• salt with spices to taste.

Easy Beef Stroganoff Recipe:

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 pan.
2. Here we put the chopped onion and sauté.
3. Reduce the heat and leave to simmer for 7 minutes with the lid closed.
4. After stewing, add sour cream and cook for another 3 minutes, not forgetting to stir.
5. Now the stewed pork liver with onions (beef stroganoff) is sprinkled with flour, mixed well.
6. Let the beef stroganoff stew over low heat for no more than 15 minutes.
7. When serving beef stroganoff, if desired, it is decorated with fresh herbs.

This is how easy and fast you can cook 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 a liver cake from pork liver. It is suitable for children, as well as a snack for any table. Necessary products for the dish:

Recipe:

1. Mushrooms cut 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. Let cool when ready.
3. Now let's take a test.
4. We wash the liver and clean it of all excess. Now we send it to soak in water for a couple of hours.
5. We grind it in a blender and drive eggs into it, pour it with milk, sprinkle with flour and add salt and nutmeg. Mix well.
6. Now we make pancakes in a pan and bake them.
7. Ready pancakes begin to fold in layers.
8. Lubricate all pancakes with mayonnaise and put fried mushrooms with onions on them.
9. Decorate the top of the cake with finely shabby yolk and let it brew a little.

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. An appetizer of pork liver cake will decorate any table and surprise 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 for a couple of hours, after which we chop it together with onions using a meat grinder.
3. We drive in the egg, add flour and add salt and pepper. Mix everything well and bake pancakes.
4. Now we cut the cucumbers into thin circles and lay out alternately fresh and pickled pancakes smeared 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. After a couple of hours, we take out and cut into medium-sized pieces.
2. Roll in flour and fry the pieces for about 10 minutes in a pan along with chopped onions.
3. When ready, remove the liver and add tomato paste with flour and sour cream to the pan, put salt, pepper and garlic here, passing it through a garlic press.
4. Pour everything with water - 50 ml and wine.
5. Bring to a boil and throw the liver here.
6. Leave for a couple of minutes to stew over low heat and serve with any side dish.

Bon appetit!

Let's prepare a delicious treat - pancakes with semolina. For the dish "fritters with semolina" we need:

Recipe for semolina fritters:

1. We wash the liver and cut 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 onion with semolina here. We break the egg and put only the yolk to the minced meat.
4. Beat the protein separately and then send it to the minced meat.
5. Let it brew a little and you can bake pancakes.

Ready pancakes can be served with sour cream.

We will 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 make pancakes, you need the following ingredients:

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

Let's start making 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 with parsley, and grate the carrots on a coarse grater.
3. In a frying pan with oil, fry the carrots and onions until soft.
4. We put pieces of the liver here and fry for no more than 15 minutes.
5. Add salt, pepper and parsley, leave for another two minutes.
6. Now we send everything to the meat grinder and get the stuffing for pancakes.
7. We put one tablespoon of the filling on the pancakes and wrap it in the form of an envelope.
8. We send the pancakes to the pan and fry on each side.

Bon appetit!

From any meat you can cook cutlets or meatballs. But we will cook liverworts from the liver. You can, of course, make ordinary meatballs, but liverworts will diversify your table. Required products:

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

To get hearty liverworts, follow our recipe:

1. We wash the liver and pass through a meat grinder.
2. Then we mix it together with chopped onion and semolina, pour sour cream and beaten egg, salt and put spices to taste. We mix everything well.
3. We make cakes from the resulting mass and send them to fry on each side in a frying pan with oil.
4. Fry until blush, 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 propose to make a dish "gravy with a liver." For this we need:

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

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

1. Three carrots on a coarse grater, and chop the onion.
2. We wash and cut the liver into even pieces.
3. Dredge it lightly in flour and fry in a frying pan with oil until golden brown.
4. We put carrots with onions here and fry for no more than two minutes.
5. Now fill with water and put the bay leaf with salt.
6. Let simmer until done.

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

When there is no time for cooking, chops are a great option. To cook chops, you do not have to stand at the stove for a long time. Ingredients:

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

Chops are prepared as follows:

1. We wash the liver and cut into slices of medium thickness.
2. Cover with cling film and beat off 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 and rosemary with paprika to them.
4. Roll the chops in batter and send them to a 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 use it as often as possible. Everyone cooks soup according to their taste. But we suggest cooking liver soup with buckwheat. Products:

Let's start cooking soup with buckwheat:

1. Pour water into the pan, bring to a boil and throw in the peeled whole onion.
2. We wash and cut the liver into even pieces.
3. Roll it in flour, salt mixed with spices, and send it to the pan to fry on all sides until blush.
4. When ready, we send it along with buckwheat to the pan.
5. Peel and cut carrots and potatoes into cubes.
6. We throw vegetables, and remove the onion from the pan.
7. We also put chopped greens here and cook until the vegetables are soft.

Rich and light soup is ready. Bon appetit!

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

Roasting is easy and simple:

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

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

Many know how or at least imagine how to cook a roast. Usually the roast is made from one type of meat, but we suggest trying to cook the roast by mixing the tongue with the liver and heart. Such a roast will turn out to be unusual in taste and will surprise guests. Products:

• under 1 piece pig heart and tongue;
• 0.5 kg of liver;
• 3 onion heads;
• 6 cloves of garlic;
• herbs with spices and salt to taste.

Roast will be prepared according to the following recipe:

1. We cut all meat products into medium-sized strips.
2. Grind the greens with garlic, and cut the onion into half rings.
3. We immediately send the heart with the tongue to be slightly fried, after which we pour a small amount of water and leave to stew.
4. When they are almost ready, throw in chopped garlic and onion half rings, sprinkle with spices and fry until golden brown.
5. At the end we put the liver and already cook until fully cooked.
6. When the roast is ready, sprinkle with chopped herbs, mix and serve.

This is how easy and quick the roast is. Bon appetit!

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

To keep the liver from burning

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork liver is bitter due to the bile ducts that are present in it. It is these ducts that must be removed during the cleaning of the offal very carefully and washed with each piece 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 proportion to 1 liter of water 150 g of 9% vinegar. 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 cooking. Well, to hide the sweetish aftertaste, the liver is salted during cooking 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 minimum set of ingredients.

Pork liver in sour cream sauce

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

Ingredients

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

Cooking

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

2. Peel and cut the onion 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 the other ingredients: sour cream, flour, mustard, finely chopped garlic, spices. Pour the liver with this sauce and cook everything together until tender. The readiness of the liver is determined by whether blood comes out of 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 excessively 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 time.
The dish prepared according to this recipe is very soft, juicy and tasty.

Serve stewed liver preferably hot with salads or any side dish, although pork liver is often eaten chilled.

How to cook pork liver - a classic recipe

Ingredients

• Pork liver - 500 g.
• Onion - 1 pc.
• Mayonnaise - 4 tbsp. spoons.
• Carrot - 1 pc.
• Sunflower oil, salt, water.

Cooking

1. Soak the liver in cold water. Two hours is plenty. After that, remove the veins and cut into cubes.
2. Wash the carrots thoroughly, peel and pass through a grater. Onion cut into half rings.
3. Put a deep frying pan on the stove, pour a little oil and fry the chopped vegetables until half cooked.
4. Add pork liver to the fried vegetables, mix and fry. Stir the contents of the pan occasionally.
5. Two or three minutes will pass, and the color will change. This means that it's time to send mayonnaise to the pan and add hot water. The water should cover the ingredients that are in the pan.
6. It remains to cover the pan with a lid, reduce the heat and simmer for a third of an hour. Add some salt at the end of cooking. That's all.

Before you cook delicious pork liver, know that 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, take fresh sour cream.

Delicious pork liver in a slow cooker

Ingredients

• Liver - 1 kg.
• Onion - 200 g.
• Oregano.
• Vegetable oil.
• Pepper, salt, laurel.

Cooking

1. The liver is prepared with cleansing. The film is cut off, the veins and ducts are removed. Remember, a tough film along with large ducts indicates that the ingredient is old.
2. After cleaning, soak in milk. In two hours, the bitterness will go away and the fibers will soften.
3. Useful product cut into equal pieces for uniform frying.
4. Peel and chop a medium onion. Cut into cubes or half rings.
5. Pour a little oil into the multicooker bowl and heat up, activating the baking mode. After that, send the chopped onion and sauté for about three minutes.
6. After this time, put the liver in a slow cooker, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the stew, cook for a quarter of an hour.
7. When the timer signal sounds, salt, mix gently again and leave for 10 minutes under a closed lid. You do not need to turn on the device, the offal will reach on its own.

Now you know how to cook delicious pork liver in a slow cooker. I recommend serving with sour cream and herbs.

How to cook pork liver in the oven

Pork liver cooks in the oven very quickly, and the recipe that I will share cannot be called difficult. Potatoes are suitable for garnish, which are baked along with the main ingredient. Serve the finished dish to the table along with fresh vegetables.

The number of ingredients in the recipe. Designed to make four servings. If there is a desire or want variety, expand the garnish. To do this, take one carrot, a few tomatoes and two pieces of bell pepper.

Ingredients

• Liver - 600 g.
• Potatoes - 4 pcs.
• Onion - 1 head.
• Garlic - 4 cloves.
• Pepper and salt.

When recreating this fragrant treat at home, be sure to garnish it with fresh herbs. Pork liver baked according to the considered recipe is combined with red wine or light beer. If you lead a healthy lifestyle, enjoy the taste without alcohol.

Soft and juicy liver in a pan

Each housewife has her own approach to cooking fresh pork liver in a pan. Therefore, there are many recipes. The liver fried in my way is delicious, tender, juicy and very soft. You will definitely enjoy this meal.

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.

Cooking

1. Rinse and dry the liver. Remove the veins from the pulp and cut into squares the size of a walnut.
2. Finely chop the green onion. I recommend crushing the garlic with a garlic press.
3. In a deep bowl, mix garlic and green onions. Pour in chicken broth and sesame oil, add salt and pepper, mix thoroughly.
4. Pour the liver pieces with the resulting mixture. Mix everything thoroughly and leave to marinate for ten minutes.
5. Whisk the eggs in a separate bowl. I use a whisk. If not, fluff with a fork.
6. Sift flour into a separate bowl. I use premium flour.
7. First, roll the offal in flour, then dip in eggs and send to the pan. I recommend frying on both sides for a few minutes.

Now it's no secret how to cook pork liver in a pan. 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

The liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream at home, you get a storehouse of useful substances, including trace elements and vitamins.

A dish cooked in sour cream is recommended by doctors for people suffering from anemia, diabetes and other diseases. The liver is useful, but not everyone likes it, because it often turns out dry and bitter. A dryish consistency will be made tender and soft by fresh sour cream. And to make the treat fragrant and specific, they use wine, spices and seasonings.

Ingredients

• Pork liver - 500 g.
• Sour cream - 250 g.
• Onions - 3 heads.
• Flour, salt, pepper.

Cooking

1. Cut the film and remove the ducts. After that, soak for two hours in clean water so that it does not taste bitter.
2. Cut into pieces and lightly beat off. Thoroughly roll in flour, fry the pork liver until a crust appears.
3. Fry the chopped onion in the second pan. After that, put the fried liver on top, add sour cream, pepper and salt. If the sour cream is thick, pour in a little water.
4. When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has elapsed, the dish is ready.

I looked at how to cook pork liver in sour cream. Serve on the table for the second, along with buckwheat, pasta or potatoes. If you have fresh herbs in the fridge, be sure to use them for garnish.

• In conclusion of the story, I will pay attention to the benefits of pork liver and consider useful tips. Fresh offal contains a decent amount of vitamins and minerals that the human body needs.
• The weight of one pork liver is approximately 1.5 kg. At the same time, the surface of the light brown product is smooth and glossy. I have focused on the outside for a reason. The fact is that buying a low-quality product, at best, will turn into a spoiled dish. In the worst case, health will suffer.
• When buying, pay attention to the smell and color. A sour smell or a changed color is a signal of danger and a spoiled product. The most useful, tender and tasty is the liver of a young pig.
• A low calorie level, together with a vitamin and mineral composition, makes pork liver a dietary and healthy product. So you can go to the kitchen and cook this healthy delicacy for dinner.

Cook pork liver quickly and tasty step by step recipe

Pork liver is the most dietary part of the pork carcass. It contains:

129 cal / 100 g of product, so you can safely take it into the diet for weight loss.

Ascorbic acid only

27 mg / 100 g liver. A powerful antioxidant carotene strengthens the immune system and increases resistance to stress.

The liver is a popular offal food in many cultures. Affordable price allows people to consume the liver in the right amount for the body.

Pork liver dishes can be served as an appetizer, main course, accompanied by various side dishes and be the main part of warm salads. The liver can be consumed boiled, fried or baked. In any case, the dishes with it are tasty and healthy.

Several culinary masterpieces from pork liver for those housewives who fell in love with this offal with all their heart and stomach.

Pork liver pate

Pate is an excellent anointed sandwich for breakfast. It is easy to prepare, but it takes a little more time to boil the liver. About an hour on low heat.

• 0.8-1 kg of liver;
• 1-2 onions of medium size;
• 3-4 cloves of garlic;
• 2-3 leaves of lavrushka;
• 100 g butter melted butter;
• 1 tsp coarse pink salt;
• 1 tsp black pepper (peas).

The liver will not require pre-soaking, but for safety net it can be done in 15 minutes. Pour it with milk, mineral or plain water and add a little sugar. After that, the by-product should not be washed, but immediately lowered into a saucepan and poured with water to the very top.

Bring the water to a boil over high heat and reduce to medium, cook for 40-45 minutes. We wash the finished liver with water, and filter the broth through a fine sieve into another pan.

We return the pork liver to a clean broth, add garlic, spices and simmer for another 5-10 minutes over low heat. We cut the finished sub-product into small pieces and get rid of the bile ducts. We send the liver itself to the blender, as well as onion and garlic from the broth. We grind until a paste-like consistency is formed.

The pate is ready, it remains to add melted butter to it and you can safely spread it on a piece of fresh bread. Finely chopped greens and fresh onions will add a special taste to the pate.

• Pink salt is rich in trace elements and is much healthier than table salt, but you should not abuse it in cooking. No more than one full teaspoon per day;
• Liver broth can be used to boil rice or pasta.

Fried pork liver "Cretan Savore"

In Crete, fried liver is eaten at least twice a week. This dish is often used as an appetizer for dry white and red wine.

A few decades ago in Crete "Savora" was part of the Christmas table. This tradition originated in the Cretan villages, when not every family could afford to keep a pig.

Before Christmas, the slaughter of a pig was carried out by the landowner of the village with his relatives. The meat was divided among all the inhabitants, but some got only offal in the form of a liver and lungs.

The poor, wanting to prolong the pleasure of eating something meat, tried to keep the suitability of fried liver for a long time. This is how vinegar appeared in this dish, which is a natural preservative that preserves the product from spoilage and sets a special taste tone.

Subsequently, many foods appeared in Crete using a substantial amount of vinegar. For example, vinegar sausages and meat apaki are simply adored by the locals of the island.

Vinegar is indispensable both in cooking and in everyday life. Its ability to kill germs, allows you to use it when washing dishes and do not need to resort to harmful chemicals.

Before frying, it is better to clean the liver of a pig from the film, then the dish will turn out to be more tender.

Cut the offal lengthwise into finger-thick slices. Salt and roll in flour.

Put these slices into the heated oil in a frying pan and fry over medium heat on both sides for several minutes until golden brown. Then simmer them over low heat under the lid for 10-15 minutes, turning the slices over once.

After checking readiness, sprinkle with rosemary. Increase the heat and pour some vinegar into the pan. As soon as it stops sizzling, mix the liver in a pan and immediately put it on a plate.

Note: Red wine can be used instead of vinegar.

Greek stifado from pork liver

In Greece, various kinds of stifado are prepared. The main ingredient of this dish is onions in large quantities and a lot of tomato sauce.

Fresh tomatoes are used in summer, and tomato dressings are used in winter. Stifado is cooked with different types of meat, as well as chicken and other types of liver.

• 1 kg of pork liver;
• 0.5 kg of small onions;
• A bunch of fennel;
• 400 g of tomato paste;
• Black pepper (peas);
• cinnamon stick;
• Olive oil;
• Salt to taste.

Heat 100 ml of olive oil in a saucepan. Throw the cubed liver into the pan, stirring all the time, bring to a golden color on several sides.

Reduce the fire and cover with a lid. Simmer for 10-15 minutes. Coarsely chop the onion and add to the pan to the offal to stew for another 12-15 minutes.

Increase the heat and pour one glass of water into the pan and let it boil. Immediately salt and pepper and add finely chopped fennel.

Simmer again on low heat for 5-7 minutes. Add cinnamon stick and tomato paste. Let the dish simmer for 10-15 minutes.

After about 40-50 minutes Stifado is ready. We serve such a dish with a side dish in the form of mashed potatoes, boiled rice or pasta. Pork liver can be the main ingredient in warm salads.

Considering that such dishes are considered not entirely healthy food, the question arises: how do the Greeks manage to be famous for centenarians?

It’s just that in Crete they also consume a variety of fresh salads with medicinal herbs and only natural ingredients in huge quantities. Dietary salads are an integral part of any Cretan table.

Diet salad with arugula and pork liver

This is a very healthy salad. You will need:

• Cherry tomatoes;
• Fresh lettuce leaves;
• green onion;
• Arugula;
• Any hard cheese;
• Soy sauce;
• A spoonful of natural honey.

Cut the pork liver into slices the thickness of a finger and lightly fry in a pan. Then pour them with soy sauce, add honey, pour 100 g of water and simmer until tender.

In the meantime, prepare lettuce leaves, rinse well and chop coarsely into a deep plate. Cut cherry tomatoes into two halves.

Pass the cheese through a large grater. Finely chop the green onion and arugula. Mix everything and add warm liver to the salad.

Ready salad can be poured with fresh lemon juice or vinegar. It is better to fill the salad with 0.3% extra virgin olive oil. Multivitamin salad is ready.

Venetian Pork Liver

In the countryside near Venice, there is an ancient holiday called the Day of the Pig. In this way, the locals celebrate the abundance and well-being of the village.

• 1 kg of pork liver;
• 1 kg of onion;
• 150 g of olive oil;
• 100 ml balsamic vinegar;
• 2 tsp brown sugar;
• One bunch of parsley;
• 300-400 ml of red wine;
• Black peppercorns;
• Salt.

Clear the by-product from the film and bile ducts. You can pour over a little boiling water to make the film come off easier. Wash and cut into medium cubes.

In a deep frying pan, sauté the chopped onion in half the olive oil. When the onion is slightly golden, add vinegar and sugar.

Let it simmer on low heat until caramelised. Put the finished onion in a separate bowl.

In the same pan, lightly fry the liver, adding the rest of the olive oil. We extinguish with wine, salt and pepper.

Return the onion to the skillet and sprinkle with finely chopped parsley. Mix thoroughly and leave to simmer, reducing the heat to a minimum.

Such a delicious dish goes well with potatoes baked in the oven.

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Diet dish of pork liver

• Two pieces of liver;
• Big bow;
• Red pepper;
• Green pepper;
• yellow pepper;
• A bunch of parsley;
• Olive oil;
• Lemon juice.

Cut the liver into thin slices, wash and dry. Spread on a preheated pan with 2-3 tbsp. l. olive oil.

Fry a little on each side for a few minutes to brown. We cut the vegetables in a convenient way, large or small and add to the pan.

Mix for one minute. Pour in a glass of warm water. Cover with a lid and simmer until fully cooked over low heat.

At the end, salt the dish and add the juice of half a lemon. Sprinkle with chopped parsley and let it brew under the lid for 5-10 minutes and serve.

• Salt directly at the end so that the liver does not become rubbery.

For a variety of home menus, offal is sometimes used, including pork liver. Pies, cakes, casseroles and pancakes are prepared from it. 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.
• Carrot - 1 pc.
• Sunflower oil, salt, water.

How to cook:

1. Soak the liver in cold water. Two hours is enough. After removing the veins, cut into cubes.
2. Thoroughly wash the carrots, peel, pass through a grater. Onion cut into half rings.
3. Put a deep frying pan on the stove, pour a little oil, fry the chopped vegetables until half cooked.
4. Add an offal to the fried vegetables, mix and fry. Stir the contents periodically.
5. After two or three minutes, the color will change. This means that it's time to send mayonnaise and hot water to the pan. The water should cover the ingredients.
6. It remains to cover, reduce the heat and simmer for a third of an hour. Salt a little at the end.

You should not fry the product strongly, otherwise you will get a dry and tough dish. If you don't like mayonnaise, take fresh sour cream.

Video recipe

How to cook in a slow cooker

With the help of a multicooker, tasty and healthy dishes are easily and quickly prepared. I will share the classic way, which is as simple as possible, but allows you to cook a culinary masterpiece.

Ingredients:

• Liver - 1 kg.
• Onion - 200 g.
• Oregano.
• Vegetable oil.
• Pepper, salt, laurel.

Cooking:

1. Cut off the film from the liver, remove the veins and ducts. Remember, a tough film along with large ducts indicates that the ingredient is old.
2. After cleaning, soak in milk. In two hours, the bitterness will go away, the fibers will soften.
3. Then cut into equal pieces for even frying.
4. Peel and chop a medium onion. Cut into cubes or half rings.
5. Pour a little oil into the multicooker bowl and heat up, activating the baking mode. After send the chopped onion and sauté for about three minutes.
6. After this time, lay out the liver, sprinkle with bay leaf, oregano. Mix everything well, close the lid, activate the stew, cook for a quarter of an hour.
7. When the timer signal sounds, salt, mix gently again and leave for 10 minutes under a closed lid. You do not need to turn on the device, the dish will come on its own.
8. Serve with sour cream and herbs.

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Method of cooking in the oven

Pork liver cooks in the oven very quickly, and the recipe that I will share cannot be called difficult. Potatoes are suitable for garnish, which are baked along with the main ingredient. The dish is served with fresh vegetables.

Ingredients are for four servings. If you want variety, expand the garnish. To do this, take one carrot, a few tomatoes and two pieces of bell pepper.

Ingredients:

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

Cooking:

1. Before cooking, soak the liver in water for half an hour. After the pulp is thoroughly dried, remove the film.
2. Cut into large pieces, salt and pepper. I don't use spices. If you want, take a little oregano and black pepper. Just don't overdo it or you'll ruin the taste.
3. Peel and cut the potatoes into thin slices, salt in advance. You can add some spices and herbs that are used to make baked potatoes.
4. It makes no sense to take an additional sauce, the dish will turn out juicy anyway. At the end, you can add a little sour cream.
5. Vegetables are recommended to cut into large pieces. Dip them in vinegar to add flavor. Garlic is needed only to give an exquisite flavor, so it is not necessary to crush it.
6. Put potatoes, vegetables, onions with garlic and offal on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. A few minutes before cooking, sprinkle with grated cheese.

When recreating this fragrant 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 pan

Each housewife has her own approach to cooking fresh pork liver in a pan. Therefore, there are many recipes. Fried in my way, 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.

Cooking:

1. Rinse and dry the liver. Remove the veins from the pulp, cut into squares the size of a walnut.
2. Finely chop the green onion. Garlic is best crushed with a garlic press.
3. In a deep bowl, mix garlic and green onions. Pour in chicken broth, sesame oil, salt, pepper, mix thoroughly.
4. Pour the mixture over the pieces. Mix everything thoroughly, leave to marinate for ten minutes.
5. Whisk the eggs in a separate bowl. I use a whisk. If not, fluff with a fork.
6. Sift flour into a separate bowl (I buy the highest grade).
7. First, roll the offal in flour, then dip in eggs, send to the pan. Fry on both sides for a few 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

The 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, trace elements and vitamins. Doctors recommend the dish to people suffering from anemia, diabetes and other diseases.

The liver is useful, but not everyone likes it, because it often turns out dry and bitter. Sour cream will make a dry texture soft and tender. And to make the treat fragrant and specific, they use wine, spices, seasonings.

Ingredients:

• Pork liver - 500 g.
• Sour cream - 250 g.
• Onions - 3 heads.
• Flour, salt, pepper.

Cooking:

1. Cut off the film, remove the ducts. Soak for two hours in clean water so that it does not taste bitter.
2. Cut into pieces, lightly beat off. Dip well in flour, fry until crispy.
3. Fry the chopped onion in the second pan. After putting the fried liver on top, add sour cream, pepper, salt. If the sour cream is thick, pour in a little water.
4. When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has elapsed, the dish is ready.

Serve on the second course with buckwheat, pasta or potatoes. If you have fresh herbs in the fridge, be sure to use them for garnish.

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

The liver is a product rich in protein and vitamins.

With proper preparation, pork liver turns out to be very tasty, and together with vegetables, a tender and satisfying dish comes out of it.

Moreover, the preparation does not require large time or material costs.

One of the cooking options is roasting.

Basic principles of cooking fried pork liver with onions and carrots

It is necessary to choose a fresh liver.

Before cutting, it is advisable to freeze the product a little, you will get neat pieces.

Films and bile ducts will add unnecessary rigidity to the dish, so they must be carefully removed.

The liver is fried in lard, various types of vegetable oils.

Good seasonings for this product are black and allspice, bay leaf, suneli hops, garlic.

In combination with sour cream, milk, cream, the liver turns out to be especially tender.

When cooking it with onions, carrots, you need to take a lot of vegetables, especially onions.

Simple and fast: pork liver fried with onions

Basic recipe for fried pork liver with onions. Requires a minimum of products, and provides maximum benefits and taste. The main condition is a high-quality liver and its proper preparation.

Ingredients

Half a kilo of pork liver

Two or three large onions - depends on desire

Salt, ground black pepper

Refined oil or melted pork fat for frying - 2 tablespoons.

Cooking method

Pork liver is best taken chilled, but not frozen. Cut it into small pieces.

Melt fat or butter in a frying pan, heat it up harder and put the liver.

Stir fry. Meanwhile, peel and chop the onion.

After ten minutes of frying, add onion to the pan and salt the dish.

Stir, hold until the onion begins to blush. Pepper and cover with a lid for a couple more minutes. Turn off the fire.

Such a liver is good with any side dish, as well as just with fresh vegetables.

This is a classic: a recipe for fried pork liver with onions and sour cream

Just fried liver with onions - the dish is somewhat dry. Especially if used with mashed potatoes, buckwheat, where some kind of sauce is desirable, and not just fried pieces. Sour cream can act as a sauce. Interacting with onion and flour, it gives the desired consistency, and also emphasizes the taste of the main components.

Ingredients

400 g pork liver

200 g onion

A couple of spoonfuls of flour

Packing sour cream in 500 ml - you can take less, but the more sour cream, the tastier the sauce.

bay leaf

Ground black pepper or other spices as desired

A little oil or fat for frying.

Cooking method

Remove veins, films from the liver, cut to your taste - cubes or thin long slices.

Heat up a frying pan with oil, fat and send the liver there.

Stir so that all the pieces are in oil.

Peel the onion and chop as small as possible.

Immediately add the onion to the liver, salt a little and fry over a good fire.

After ten minutes of constant stirring, when a blush appears, put a bay leaf and sprinkle with pepper.

Mix again, put sour cream, cover the container, reduce the heat.

Five minutes is enough for sour cream to form a delicious sauce for fried liver with onions.

Remove the laurel, turn off the stove, let stand for a couple of minutes and serve.

Such a dish can be consumed without a side dish - with fresh soft white bread.

Double tenderness: how to fry pork liver with onions and carrots to make it soft, not greasy and very beautiful

This dish is useful both for every day and for the festive table. If you serve a large dish of fragrant liver with delicate sautéed vegetables and herbs as a main course or a cold appetizer, guests will be pleasantly surprised. And thanks to the combination of fried liver, onions and carrots, the recipe gets additional flavor nuances. To make it tasty and tender, you need to follow some cooking rules.

Ingredients

600 g pork liver

400 g onion or more

2 large carrots

A glass of milk

Bread flour

A little vegetable oil

1/2 teaspoon seasoning A mixture of peppers or freshly ground black pepper

Salt to taste.

Cooking method

Remove films, veins from the liver, rinse.

Cut the liver into plastics, if they are very large - cut into pieces. You should get flat pieces less than a centimeter thick and one or two matchboxes in area.

Lightly beat off the pieces, covering them with polyethylene so that there is no splashing.

Place the liver in a container with milk and leave for an hour. This will add tenderness to the dish.

Drain the milk, let the liver drain well, dry with a napkin.

Sprinkle with salt, half a serving of pepper and mix.

Pour flour into a plate. Warm up the oil.

Take pieces of liver, roll in flour and put in a hot pan. Fry on both sides until browned.

When piercing the liver, the finished liver should not release red juice. If this happens, you need to fry it. In order not to burn, regulate the fire.

When all the pieces are fried and laid out on a platter, it's time for vegetables.

Finely chop the peeled onion and send to the pan.

While it is fried, peel and chop the carrots. It can be circles, bars, it can be curly cut.

When the onion becomes soft and transparent, it's time for carrots. Throw it into the pan, add a little salt and pour the rest of the pepper. Stir, let the main moisture evaporate and cover with a lid.

Hold for 5-10 minutes, stirring occasionally. The onion should become ruddy, but not fried, and the carrots should be soft.

Spread the vegetables evenly on top of the liver, making sure that each piece has a serving of onions and carrots.

For a hot dish, a side dish of potatoes, rice is suitable, and when cold, it can be supplemented with mayonnaise or sour cream sauce and used for a sandwich.

Unusually and unusually tasty - fried liver with mushrooms, onions and pumpkin

An unusual set of products gives quite a pleasant result: pork liver with onions goes well with mushrooms and even pumpkin. The main thing is to properly prepare all the ingredients of this dish so that they are neither too dry nor greasy.

Ingredients

400 g pork liver

200 g of mushrooms - fresh or frozen mushrooms are perfect, you can use champignons

200 g pumpkin

1 medium onion

Half a glass of cream

A little sunflower oil for frying

Salt, ground black pepper.

Cooking method

We start cooking with onions. Peel, cut into medium cubes and send to a frying pan with oil.

When the onion begins to turn from transparent to golden, add mushrooms to it. If they are large, pre-cut. Small mushrooms will go whole.

After 10 minutes, put the diced pumpkin pulp and continue to fry for another 10 minutes.

Remove vegetables from skillet. In the same oil, quickly fry the liver cut into pieces until golden brown, adding a little salt.

Put vegetables to the liver, add the right amount of salt, pepper, pour in the cream, heat for a couple of minutes until boiling.

Serve with a side dish or on its own with chopped parsley, dill.

Pork liver roast with vegetables

Onions, carrots, sweet peppers are wonderful neighbors for fried liver. A dish with vegetables comes out light and pleasant. The satiety of the main product - pork liver - with onions, carrots and peppers is complemented by bright taste sensations. Can be used without garnish. This dish goes well cold as well.

Ingredients

200 g pork liver

2-3 bulbs

Pair of bell peppers

large carrot

Mixture of ground peppers

Tablespoon of starch

Refined oil for frying.

Cooking method

Wash the liver, clean from films, ducts, cut into large, but not thick.

Mix the starch with the egg, salt, pepper, put the liver in this mass and leave for an hour. In case of force majeure - at least for half an hour.

At this time, you can cook vegetables. Peel onions and sweet peppers, chop into rings. Peeled carrots cut into thin sticks.

Fry in oil over high heat. It is necessary that the vegetables are ruddy, but not overcooked.

We remove the vegetables and put the liver in the pan. We spread one piece in a kind of batter from eggs and starch. You need to fry quickly, be sure to check the readiness.

A great way to serve: with a special mold, make a disk of rice or mashed potatoes on a plate. Put the fried liver on top, on it the vegetable component.

Dish based on Jiz-byz - fried pork liver with onions, potatoes and a heart

Jiz-byz is an Azerbaijani dish that uses lamb liver and vegetables. Lamb is not to everyone's taste, and it is not always possible to find the insides of a lamb, even if desired. Therefore, the Russified version of this dish is a set of pork hearts, liver, fried with onions and potatoes.

Ingredients

600 g pork liver and heart in equal proportions

Two tablespoons of pork fat

butter spoon

2 medium onions

3-4 potatoes

Seasoning Khmeli-suneli

Cooking method

In order not to be distracted from the frying process, it is better to prepare the ingredients in advance. To do this, clean the vegetables. Cut the potatoes into cubes, chop the onion coarsely, but thinly.

Cut the washed offal into cubes, like potatoes.

You will need a large deep frying pan.

Heat the oil and pork lard and send the heart there first. Fry for five minutes or more over high heat.

Add liver pieces to the heart. Also quickly fry, stirring constantly.

The next turn is potatoes. It must not only be fried for about five minutes, but also covered with a lid and held over medium heat along with offal.

After 5 minutes, open the pan, put the onion, salt and mix everything. Fry again covered.

A few minutes before cooking, you need to add seasoning and, stirring again, bring the dish to the softness of the potatoes.

After turning off, hold for a couple of minutes under the lid, and then serve, sprinkled with herbs.

Fried pork liver with onions and carrots in sour cream

Fry the liver and then stew a little with a delicious mixture of vegetables and sour cream - what could be better? Fried delicious pieces are soaked in a pleasant sauce and become soft and fragrant. Fried pork liver with onions and carrots in sour cream is prepared quite simply, but if desired, it will take its place on the festive table as a hot dish with a side dish of potatoes or rice.

Ingredients

600 g pork liver

2 each onion and carrot

A couple of cloves of garlic

2 tablespoons of sour cream and milk

Odorless oil

Any seasoning as desired.

Cooking method

Soak the liver without a film, cut into slices half a centimeter thick, in water or milk. After an hour or more, drain and pat dry.

Chop the onion into cubes. Coarsely grate the carrot. Cut the garlic into plastics.

Heat a large frying pan with oil, spread the liver pieces.

When the bottom is fried, quickly turn over and spread the vegetables on top, salting it all.

Mix sour cream and milk, add spices, pour the contents of the pan.

Leave the fried liver with onions and carrots to languish for 15-20 minutes, until all components are fully cooked.

Secrets and tricks of cooking fried pork liver with onions and carrots

With any recipe, soaking the liver in milk will only benefit the dish.

Soaking helps get rid of some of the bitterness that the liver may have.

Liver in boiling oil splashes. Do not forget about this and protect your face and hands. Rolling in flour reduces the chance of splashing.

Thin plates of pork liver can fall apart when frying. Therefore, you need to turn them over carefully, but it is better to make pieces thicker, about a centimeter.

So that the liver does not dry out, you need to fry on high heat until golden brown.

The leftover fried liver with onions and carrots can be quickly turned into a pate using a blender and a piece of melted butter.

Bon appetit!