What to cook with pork liver: two simple recipes

What to cook from the liver of the pig ? The mistress starts to ask such a question when this by-product is in their hands. There are a lot of options. We offer some of them.

Pork liver dishes : recipes

The liver with vegetables and herbs is prepared according to the following recipe. The amount of ingredients depends on the number and taste of consumers. You can take about a kilogram of liver and season it with any number of vegetables. This recipe does not have strict limits. And you need a liver, onions, lard, tomatoes, salt, coriander, green peppers and Bulgarian.

Pork liver fried with onions and vegetables: stages of preparation

1 step

Preheat the cauldron. Cut a piece of fat (per kilogram of liver is enough for 100 grams) with thin plates. Lay out their bottom.

Step 2

Cut the onions into half rings, lay them on a layer of fat. Add salt.

Step 3

Liver thaw (if not fresh), rinse and cut into small pieces. Place it on top of the bow. Salt, sprinkle with pepper.

Step 4

Chop the coriander (a large bunch), sprinkle the liver with it. Top with tomatoes, cut into rings. Next - crushed basil (it is better to take a purple color). Finish laying the products with a whole pod of pepper and chopped Bulgarian.

Step 5

Cover the cauldron with a lid and put it on a big fire. As soon as there is a crack in the tank (ie, the bacon has been baked and frying started), reduce the heat and wait for about 15 minutes.

Step 6

After the time has elapsed, open the lid, mix everything and put it on a tray or a plate. Now you know what to cook from the pig's liver. This dish is rich, tasty and not expensive in time.

Liver stewed in sour cream

Have not you decided what to make of the pig liver? Then read the following recipe. It is considered one of the most popular. Ingredients:

• A liver weighing 500 grams;
• A few (3-4) spoons of sour cream of any fat content;
• Medium bulb;
• A spoon (tea) of flour;
• salt pepper.

Technology of preparation

First, treat the liver. With it you need to cut the film and fat. Then cut into slices of medium size. Onion finely chop and fry until golden brown and translucent in oil. After that, put pieces of liver into the frying pan and fry at the maximum level of fire, so that the parts of the by-product quickly "grab" from the sides and slightly turn white. It takes about 4 minutes. In sour cream, stir the flour and put the mass in the liver. Pepper, sprinkle with salt. Stir. Extinguish the liver for about 4 minutes. Shortly cover the frying pan with a lid. In the dish, you can add a spoonful of tomato paste. Then the liver will look like a goulash. If the sauce is thick, it can be diluted with water. Stewed liver is best served with a side dish of rice, buckwheat or pasta.

Recommendations for choosing a by-product

If you decide what to make of the pig liver, do not ignore the recommendations for its selection and preparation. If possible, try to buy a fresh liver, not frozen. A piece should be sniffed to make sure that the product is not spoiled. The color of the by-product must be medium between dark and too light. There should be no streaks or stains. Dishes made from the liver are guaranteed not to be bitter if it is pre-soaked in milk.