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Fried pork liver


I had a piece of liver in the freezer and I decided to prepare it.

  • 500 g. Pork liver
  • 200 ml. milk
  • 3 tablespoons palm oil for frying
  • salt

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Fried pork liver:

The liver is kept in water for 20-30 minutes to get the blood out of it.

Put in a bowl and pour 200 ml. leaving milk for half an hour.

After it has been in the milk, cut it into pieces, add it to the flour and fry it in a pan in which you have heated the oil. Turn it on both sides, taking care not to burn it.

The pieces of liver are removed on absorbent napkins, in order to drain the excess fat and salt to taste.

Serve with mashed potatoes or garlic.

Tips sites

1

It is kept in milk so as not to harden when fried. Bridge from Motan, for which I thank it!


The most delicious fried liver & # 8211 discover an amazingly simple recipe for a perfect dinner!

We present you a recipe for a delicious liver, fried with onions. Get a hot, filling, flavorful and juicy dish. Serve it independently or with your favorite garnish and it will surely become very often requested by all family members. Where else do you put it, it is a very economical dish.

INGREDIENTS

-0.5 teaspoon baking soda

METHOD OF PREPARATION

1. Wash the liver and arrange it on a kitchen towel. Cut it into large pieces.

2. Peel and squeeze the garlic. Mix it with the egg, baking soda, sugar and salt.

3. Pour the resulting mixture into the liver bowl and refrigerate for a few hours. If desired, you can leave the liver in the refrigerator overnight.

4. Peel and chop the onion. Fry it in a pan with hot oil until golden brown.

5. Remove the onion from the pan. Pass the liver through the flour and fry it in the pan with the remaining onion oil. Fry the liver for 3 minutes on each side. When it browns, add the onion to the pan and stir. Cover the pan with a lid and fry for 5-6 minutes.

Note: The liver is ready when the inside is a uniform color. The pink liver inside is still raw.


Fried pork liver with Chinese mushrooms

Fried pork liver with Chinese mushrooms, here is a simple and tasty recipe that I propose when you plan to cook pork liver and you would like to prepare it other than classic. The delicate structure of the pork liver, its texture, is perfect for a stir-fry, while the joining of mushrooms gives an extra flavor to this dish.

For the preparation you need the following ingredients: 300 g pork liver, cut thin strips 10 g dried Chinese mushrooms, wooden ears 10 g fresh ginger root, cut thin sticks 1/4 red bell pepper, cut thin strips 4 hot peppers (chili), whole 1 celery stalk , chopped slices 1 sprig of green onion 1 tablespoon grated cornstarch 3 tablespoons Shaoxing rice wine 2 teaspoons light soy sauce 1 tablespoon dark soy sauce 4 tablespoons rice oil 1 teaspoon sesame oil.

Preparation of fried pork liver: First, put the mushrooms in a bowl, pour hot water over them to cover them and leave them to hydrate for 30 minutes.

Peel and wash the pork liver, then cut it into thin strips about 3-4 cm long.

Cut the bell pepper into thin strips.

Cut the celery stalk into thin slices, diagonally.

Chop the slices of the white part of the green onion and, similarly, chop the garlic into slices.

Cut the ginger root into thin sticks.

Finely chop the green part of the onion (for decoration).

Combine light soy sauce, dark soy sauce and sesame oil in a bowl.

Put the pork liver in a bowl, add the starch, rice wine, mix and have all the ingredients at hand to start cooking.

If the 30 minutes required to hydrate the mushrooms have elapsed, heat the wok over high heat and add the oil.

Once the oil is hot, add the pork liver (along with the marinade in which it was), but not before stirring a little in the bowl.

Cook the pork liver approx. 30 seconds, over high heat, stirring constantly and, when the meat has changed color, add to the pan the white part of the onion, ginger, garlic and whole hot peppers.

Continue to cook for another 10-15 seconds, stirring constantly, then add the celery stalk, bell pepper and drained mushrooms in which they have been hydrated.

Stir constantly for another 15 seconds, then pour into the wok the combination of soy sauces and sesame oil.

Stir a few times and remove from the heat, the food is ready!

Put the strips of fried pork liver, mushrooms, vegetables and sauce in the plates, add a boiled rice as a garnish, decorate with the green part of the onion and enjoy a delicious meal.


Pork or veal liver with onion simple stew recipe

Pork or veal liver with onion simple stew recipe. A stewed liver stew with lots of onions, cheap and tasty. How does the liver remain fragile? When and how do we salt it? How much pork or veal liver is cooked? Fried liver food with hardened onions, like at my mother's house.

I'm a big fan of pork liver with onion and I cook it quite often. It is a quick recipe that is prepared in 20-25 minutes. Sometimes I use veal liver & # 8211 it seems more fragile and tastes less wild # 8222 than pork.

I have already shown you how to prepare liver in a pan or on the grill, & # 8222natur & # 8221, without onion & # 8211 recipe here.

Or grilled pork or veal liver outdoors & # 8211 see here.

In this case we are talking about a floury and flavorful stew, with lots of onions. Onions are the key to this recipe, as they are needed in large quantities. The more onions there are, the tastier this food turns out. And we also talked about this aspect in the recipe for chicken liver with onion & # 8211 you can find it here.


You can use white, red or green onions, depending on the season. The liver should be fresh, preferably in large pieces to slice at home. Salt and pepper must be present in abundance to season this preparation properly.


Fried Pork Liver, in the Frying Pan

Pork liver to be fried should not be washed. It is kept in milk for 15 minutes, enough to cover it, then it dries well with an absorbent napkin.

Cut into pieces of the same thickness so that it is fried at once. Sprinkle with pepper and pass through flour, then fry in hot fat, 5-10 minutes on each side. When it returns, it must not be pricked with a fork, so that the juice does not leak from the inside. Liver too fried loses its taste. The longer it is kept on the fire, the stronger and less tasty it becomes.

It is salted only at the end, or at best, when consumed. Serve immediately, on a plate or heated plate, plain or with a garnish of vegetables, rice, potatoes, etc.


Fried pork liver - Recipes

From the liver, you can prepare a large number of dishes that do not require great waste of time and effort. At the same time, they are incredibly tasty and healthy.

    • Liver with oranges
    • beef - 500 g
    • mustard
    • flour
    • vegetable oil
    • butter
    • salt
    • black pepper
    • ginger
    • water - ½ st.
    • orange - 1 pc.
    • red wine - ½ tablespoon.
    • Beef from the liver
    • pork liver - 500 g
    • onion - 2 pcs
    • vegetable oil - 2 tbsp
    • flour - 1 tbsp
    • sour cream - 2 tbsp
    • salt.
    • Liver pate
    • pork liver - 500 g
    • pork - 80 g
    • carrots - 1 pc.
    • onion - 1 pc.
    • milk - ½ st.
    • butter - 100 g
    • salt
    • pepper
    • nutmeg.

    Fried liver with oranges Rinse liver well in cold water, remove the film, leave it dry and cut into slices 1-1, 5 cm thick. Roll them first in mustard, then in flour and fry in vegetable oil for 5-8 minutes. Salt, pepper, add ginger, mix and place on a plate. In the same pan, bring water mixed with boiling butter and strain. Mix the resulting liquid with orange juice and wine, heat a little, but do not boil. Pour the cooked orange sauce over liver fried and served.

    Beef stroganoff beef Rinse the liver in cold water, remove the film, let it dry and cut into slices 1-1, 5 cm thick. Cut the onion into small cubes and fry until golden brown. In a separate pan, melt the vegetable oil, put liver there, salt and fry for 5-7 minutes. Then add onion and flour to liver, mix and fry for another 5-7 minutes. Then put the cream and cook on low heat for 15 minutes. Spray the prepared bowl with fresh herbs and serve.


    Fried Pork Liver, in the Frying Pan

    Pork liver to be fried should not be washed. It is kept in milk for 15 minutes, enough to cover it, then it dries well with an absorbent napkin.

    Cut into pieces of the same thickness so that it is fried at once. Sprinkle with pepper and pass through flour, then fry in hot fat, 5-10 minutes on each side. When it returns, it must not be pricked with a fork, so that the juice does not leak from the inside. Liver too fried loses its taste. The longer it is kept on the fire, the stronger and less tasty it becomes.

    It is salted only at the end, or at best, when consumed. Serve immediately, on a plate or heated plate, plain or with a garnish of vegetables, rice, potatoes, etc.


    Fried pork liver - Recipes

    champion the cook
    Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

    Fried pork liver in a frying pan

    Message from lucia_bp & raquo 31/07/2009 09:24

    Preferences are not discussed!
    Some people like pork liver, others like veal liver, and others like beef liver.
    I'm not talking about chicken livers here, it's something else entirely.
    And as I like to pamper my family, whenever I have the opportunity, I make them all to my liking and taste.

    -500 g pork liver
    -pepper
    -salt
    -1 tablespoon flour
    -1.5 tablespoons butter or lard
    -milk

    Pork liver to be fried should not be washed.
    It is kept in milk for 15 minutes, enough to cover it, then it dries well with an absorbent napkin.
    Cut into pieces of the same thickness so that it is fried at once.
    Sprinkle with pepper and pass through flour, then fry in hot fat, 5-10 minutes on each side.
    When it returns, it must not be pricked with a fork, so that the juice does not leak from the inside.
    Liver too fried loses its taste.
    The longer it is kept on the fire, the stronger and less tasty it becomes.
    It is salted only at the end, or at best, when consumed.
    Serve immediately, on a plate or heated plate, plain or with a garnish of vegetables, rice, potatoes, etc.


    Beef liver that melts in your mouth: this way of frying is 100% successful!

    Beef liver is a very cheap product, but rich in protein, iron and vitamins. The liver is very tasty, if you know how to prepare it. Team Bucătarul.eu reveals some tricks for preparing the liver, thanks to which you will get a soft and juicy liver.

    You need to pay special attention to frying the liver. The less time you fry the liver, the tastier and softer it will be. Prepare the liver correctly and you will get a delicious and tender food that will melt in your mouth.

    How to gently remove skin from the liver

    Use a simple trick to remove the skin easily. Put the washed liver in a bowl and pour boiling water over it so that it covers it completely. Let the liver sit for 20 seconds, then immediately remove it on a chopper.

    Loosen the skin with the knife and pull it & # 8211 it will be easily removed without any residue. Then carefully cut the bile ducts. If you omit this step, then the liver will have a bitter taste.

    How and how much to fry the liver

    1. Soak the cleaned liver in milk for 1-3 hours. You should not ignore this step, as milk softens the liver and eliminates the specific odor.

    2. Then cut the liver into pieces about a finger's thickness (1-1.5 cm).

    3. Pass all the pieces of liver through the flour and shake off the excess. Put the liver in a well-heated pan with oil and fry it for 2 minutes on each side.

    4. Season the liver with salt and spices only after frying.

    To fry the liver properly, you need to consider a few cooking tips:

    1. You must choose a fresh product for frying. When you press the liver, a hole forms, which must disappear immediately.

    2. Do not cut the liver too thin, otherwise you will not get a juicy liver.

    3. Frying pan temperature. If you fry the liver in a pan that is too hot, then it will burn on the outside and remain raw on the inside. If the temperature of the pan is low, then the food will be dry and tasteless.

    4. Preparation time depends on the thickness of the pieces of liver. Orient yourself to the color of the cut: as soon as it gets half dark, you can turn the piece. If you keep the liver in the pan for too long, it will definitely be stiff.

    5. You can also check the liver if it is ready by piercing it with a knife. If the liver leaves transparent juice, it means that it is ready, and a pink liquid indicates that it is not fried enough.


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