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Cooking pork liver. Video recipe
Pork liver is a storehouse of vitamins and nutrients. It contains vitamins A, C and group B, phosphorus, iron, zinc, selenium and manganese. When consumed, essential omega-3 and omega-6 fatty acids also enter the body. Liver also makes a lot of delicious dishes.
Liver recipe stewed in a creamy sauce
Ingredients: – 800 g of pork liver; – 1,5 tbsp. tablespoons of flour; – 1 head of onion; – 1/3 glass of water; – 1 tbsp. a spoonful of butter; – 1,5 tbsp. spoons of sour cream; – 100 ml of cream; – salt to taste.
Wash the liver, cut into small pieces. Melt the butter in a skillet and add the liver. Fry the liver for 10 minutes, stirring constantly. When the liver changes color, add onion, cut into thin half rings, and fry it until half cooked. Sprinkle with flour, stir.
After a minute, salt everything, add sour cream, stir. Add cream and water. Reduce heat and cook, covered, for about 20 minutes, stirring occasionally. Serve with tender mashed potatoes and young cabbage salad.
To make the liver soft and juicy, you can soak it in water or milk for an hour before cooking.
Delicious pork liver pate
Ingredients: – 300 g of pork liver; – 120 g butter; – 1 carrot; – 2 slices of white bread; – ½ head of onion; – 350 ml of milk; – 1 tbsp. a spoonful of parsley; – salt and black pepper to taste.
Cut the vegetables into thin slices and fry in a little vegetable oil. Remove and place in a deep plate. In the same skillet, fry the pieces of pork liver for 15 minutes, setting high heat. Salt. Place the liver in a plate with the vegetables. Crumble white bread there and add parsley.
Wait for the ingredients to cool, and then grind with a blender or meat grinder. Season with salt and pepper to taste. Add room temperature milk and whisk again. At the very end, put melted butter, mix thoroughly and refrigerate. When the pate has cooled, serve it.
Fragrant liver with oranges in red wine
Ingredients: – 400 g of pork liver; – 1,5 tbsp. a spoonful of mustard; – 3-4 st. tablespoons of flour; – 150 ml of dry red wine; – 2 oranges; – 2 tbsp. tablespoons of butter; – black pepper and salt to taste; – 1 teaspoon of ground ginger; – ½ glass of water.
Wash the liver, remove the films and dry. Cut into thin slices. Coat each with mustard and flour. Fry in hot vegetable oil for 10 minutes, salt and season with spices. Simmer for another 5 minutes over low heat. Place the toasted liver on a large platter.
Put butter in the pan in which the liver was stewed, add water and let it boil. Then strain. Add wine and juice of one orange to the liquid, heat. Pour over the fried liver with orange sauce and serve, garnished with slices of a second orange.