Often young housewives have a question about how to fry pork liver so that it remains soft, juicy, and aromatic. Liver is an incredibly tasty and healthy product, but many people don’t like it because it turns out tough and tasteless. What is the secret why some housewives have juicy and tender liver, while others do not?
When preparing pork liver, remember some features of its preparation:
For cooking, choose fresh, smooth, shiny liver.
Wash the pork liver before cooking. If necessary, remove the ducts and gallbladder.
Before cooking, soak the liver in water or milk for 1 hour (2-3 hours is possible).
Place the liver, cut into small pieces, in a well-heated frying pan with sunflower oil.
The liver should not be overcooked. It should be prepared in a minimum amount of time. Then it will turn out juicy and tender.
You can check the readiness of the liver by piercing it with a wooden skewer. If clear juice comes out, the liver is ready.
Salt the liver at the end of cooking.
How to fry pork liver:
For work we need pork liver, salt, sunflower oil, flour, frying pan, knife, kitchen board, kitchen hammer.
Soak the liver in water for 2 hours. If necessary, first remove the gallbladder and cut out the ducts.
Dry the liver and cut into pieces 1-1.5 cm thick.
Lightly beat the liver on both sides. It is better to place the liver in a food bag when beating.
Roll the pieces in flour.
Place the liver pieces in a hot frying pan with vegetable oil. Fry the liver on one side for about a minute. Then turn it over to the other side and fry a little more.
You can check the readiness of the liver as follows: pierce the liver with a wooden skewer. If clear juice comes out, the liver is ready.
At the end, sprinkle the liver with salt. The liver is ready.
How long to fry pork liver step by step video recipe
We have also prepared a video for you to fully understand the step-by-step cooking process.
It is difficult to imagine a modern table without offal - now they are used in many recipes in the kitchen. Giblets are quite cheap products, but incredibly healthy, and therefore Your Cook offers to find out how long to fry pork liver in a frying pan and how to do it correctly. Believe me, even an ordinary liver can become an exquisite and delicious delicacy if you know a few tricks!
How long to fry pork liver in a frying pan
Pork offal is no less healthy than beef or chicken - it also contains many useful substances and vitamins. So, pork liver contains an incredible amount of iron and nutrients that have a beneficial effect on the human body.
- Of course, during frying, most of the vitamins and microelements will be destroyed, so it is best to cook the liver over low heat, or even better, simmer in a frying pan under a lid.
- Giblets do not fry for long; it usually takes about 15 minutes to fry pork liver on both sides - much less than cooking meat. For children, the liver is cooked a little longer and is often stewed in gravy over low heat.
- The degree of readiness is considered to be the internal appearance of the offal - a well-fried liver is homogeneous inside, it becomes grayer in appearance, no reddish juice is released from it, and the fibers inside do not look burgundy or moist.
How to fry pork liver with onions in a frying pan
Ingredients
- Pork liver - 500 g + -
- — 1-2 pcs. + -
- — 50 ml + -
- - for frying + -
- - taste + -
- - taste + -
How to deliciously fry pork liver in a frying pan
- It is best to soak the pork liver in water first, since the dish can taste bitter - this organ has a very unique taste and often requires pre-treatment.
- To get a tender and tasty dish without bitterness, pour cold water into a bowl, add a little salt and place the washed and film-free pig liver into the water.
- When the organ is thoroughly soaked, drain the salt water and rinse the liver under running water.
- We cut the offal in the way that is convenient for us - usually housewives chop the pork liver into medium-sized cubes. Remember that the liver fries quite heavily during cooking, so the slices will become approximately half the size.
- Heat a little sunflower oil in a frying pan, peel the onion, chop it into small cubes and fry it over low heat until golden brown.
- Add soaked slices of pork liver to the finished onion and, stirring them with a spatula, fry on all sides for about 5-6 minutes.
- Pour low-fat sour cream into the pan, salt and pepper the dish. You can add your favorite spices and aromatic herbs. Some housewives like to cook spicy liver - then you can simply add a pinch of hot pepper.
- Reduce the heat and cover the frying pan with a lid so that the liver is stewed in sour cream and onions until cooked.
Serve the dish hot. Buckwheat is an ideal and healthy side dish for fried pork liver.
How to fry pork liver chops in a frying pan
You can make cutlets not only from meat, but also from offal - such cutlets will be much healthier and often cheaper. If you have fresh pork liver in your refrigerator, be sure to try this recipe!
Ingredients
- Pork liver – 1 kg;
- Chicken eggs – 2 pcs.;
- Garlic – 2 cloves;
- Onion – 1 large head;
- Table salt - to taste;
- Wheat flour - how much minced meat will take;
- Freshly ground black pepper - to taste.
How to cook liver cutlets at home
- It is best to cook pork liver chops with fried onions - this is a win-win combination that even those who are not too fond of pork offal like. To do this, we first peel the onion, then chop it finely and fry it until golden brown in sunflower oil.
- We chop the liver into minced meat by passing it through a meat grinder or using a food processor or blender. If you don’t have kitchen helpers on hand, then simply chop the liver as finely as possible with a sharp knife.
- Add the fried onion to the minced pork liver and press the garlic through a press. Beat in two chicken eggs.
- Stir the minced meat, salt and pepper it to your taste. Add a little wheat flour so that the liver cutlets hold their shape and turn out more filling. The minced meat should come out medium liquid, a little thinner than for regular cutlets.
- Place a tablespoon of chops on a frying pan heated over medium heat, frying them until cooked on both sides. It is best to fry liver cutlets with a lid.
This dish is best served with a sauce - for example, sour cream. And if you are not on a diet, then season the fried pork liver cutlets with mayonnaise and garlic - it will turn out incredibly tasty!
How to quickly fry pork liver in one piece
Ingredients
- Pork liver - portioned piece;
- Freshly ground black pepper - to taste;
- Purified cold water - for soaking;
- Table salt - to taste.
How to make delicious pork liver with your own hands
- First, let’s soak the internal organ at least briefly in salted cold water so that possible bitterness and an unpleasant characteristic taste, which is why not everyone likes offal, will leave the liver.
- Dip the pork liver, cleared of membranes, into a bowl of water and forget about it for at least 10-20 minutes.
- Heat a frying pan by pouring a little vegetable oil into it for frying.
- Place the liver, washed under running water, in a frying pan and fry it over low heat on one side.
- Then we turn the offal over to the other side and fry again.
- Cover the dish with a lid and let it simmer for another 5-8 minutes so that the liver is well fried and not soggy.
- Remove the lid, salt and pepper the dish and test it with a toothpick, piercing it all the way through. If it is dry and not colored reddish, then our treat is completely ready.
We serve the liver with sauce - this is what they usually do in cafes and restaurants, and it wouldn’t hurt to offer a fresh tomato for this dish.
Cook's trick: if you don't know how long to fry the pork liver in a frying pan and you're not sure it's cooked well, just cut the piece in half and look at its core.
A fully prepared liver will have the same color and texture on the inside as on the outside.
To avoid a bitter taste, first soak pork liver in water or milk for 2-3 hours. Then cut into thin slices and fry over medium heat without a lid.
How to deliciously fry pork liver
Ingredients
Pork liver - 1 kilogram
Milk - half a glass, 150 milliliters
Flour - half a glass
Onions - 2 heads
Meat broth - half a glass
Vegetable oil - 3 tablespoons
Salt and ground black pepper - to taste
How to fry pork liver
Pork liver, if frozen, defrost, wash and dry, remove films and cut into thin bars across the grain. Pour milk over the liver and put it in a cool place for 2-3 hours. After this, drain the milk.
Sift the flour, mix it with salt and pepper. Dip each piece of liver in flour. Heat a frying pan, pour oil, add pieces of pork liver and fry for 5 minutes over medium heat without a lid. Peel and chop the onion, add to the liver, stir, pour in the meat broth. Cover the dish with a lid and simmer for 20 minutes over medium heat under the lid.
How to stew pork liver in sour cream
Ingredients
Pork liver - 1 kilogram
Sour cream - 250 grams
Onions - 1 head
Wheat flour - 1 tablespoon
Salt and pepper - to taste
Lard - 40 grams
Butter - cube 2 centimeters side
How to fry pork liver in sour cream
Wash, peel, chop, salt and pepper the pork liver. Chop the bacon. Heat a frying pan, pour in oil, add bacon and liver. Simmer, stirring, for 20 minutes over low heat, covered. Peel and chop the onions, fry in a separate frying pan with butter, add flour, salt and pepper, then pour in sour cream. Pour sour cream sauce over pork liver, stir and bring to a boil.
Facts about pork liver
Vegetables go well with the liver: mashed potatoes, fried carrots, pasta.
As a sauce, tomato, soy sauce, and sour cream are served with pork liver.
In order to diversify the diet and home menu of meat dishes, we will not pass by such a product as liver. We bring to your attention a simple recipe according to which you can quickly fry not only pork liver, but also beef (if desired). Chicken is also widespread, but it looks different and has a slightly different consistency. Therefore, I ask you to love and favor - “fried pork liver.”
What do you need?
Pork/beef liver - 400-500 gr.;
Onion - 1 pc.;
Garlic - 2-3 cloves;
Greens: basil, marjoram, dill;
Spices: salt, pepper.
How many servings can you get?
If you serve fried pork liver with a side dish, then the listed amount of products will be enough for 4-6 servings, depending on your appetite and love for this product. For example, children don’t really like it, and some adults don’t either, but that doesn’t make it any less tasty or healthy.
What to add?
For onion lovers, you can take not one onion, but two. For lovers of spicy cuisine, you can do the same with garlic and pepper. If only the double ingredients did not interrupt the aroma of fried liver with their smell, but only complemented it.
You can add greens of your choice. Our choice is basil, marjoram, celery and, of course, dill. If there aren’t really any greens, then simple dill will suffice. But don't forget to add variety to your meat dish and try adding others next time.
Cooking process
Liver preparation
To defrost the liver, place it in a bowl or plate and leave it there until it melts, or use the “defrost” program in the microwave. But here you need to be careful, because you can miscalculate and the liver will begin to cook in its own juice.
The melted liver should be washed with cold water to remove the blood, and excess moisture should be removed with a dry cloth (blotted). Then remove the film and veins. Otherwise, this will be the rubberiest part of your dish.
Pork liver is ready for slicing. It is better to take a larger cutting board, since thawed liver is very watery, and you risk staining the table.
Cut into equal cubes 3-4 centimeters in size.
Sometimes it is advised to roll the liver in flour before adding it to the frying pan. The flour will absorb excess water and create a protective shell that reduces the release of moisture from the product during frying, thereby making it more tender and soft.
Preparing vegetables
The garlic bulb and cloves should be cleaned of husks and inedible parts, and rinsed with water.
Onions can be cut into rings or strips, large or small. In the presented recipe, small straws were chosen.
Garlic cloves are cut into plastic, small cubes, or even grated on a fine grater (as we did), but there is a risk of wasting a lot of garlic juice.
After chopping, the onion and garlic should be fried in the same frying pan in which you will fry the liver. It is not forbidden to do this in separate ones, and then fold them into one.
Why heat up a thick-walled frying pan (it holds heat better), add vegetable oil so that it covers the bottom of the frying pan (or at least “spread” over it) and when the oil warms up, add our vegetables to it.
Cooking
When the onion takes on a golden hue instead of white-green, throw the prepared pork liver into the frying pan.
At this stage, you can add salt and herbs. We used spiced salt, a mixture of salt and pepper and ground dill. If you are worried that the greens will burn, you can wait until the shell of the liver pieces has hardened and add the herbs and spices 3-4 minutes after the start of preparing this dish.
Close the lid. Fry for 5-10 minutes over medium (or slightly more) heat, stirring occasionally. The absence of the pink tint inherent in raw meat will indicate readiness.
Either we wait 5-10 minutes until the moisture evaporates (it’s worth lowering the flame a little) and we get stewed liver (this should be done if the liver is hard), or we leave the juice as a gravy.
After which, before eating, you can leave the fried pork liver to brew.
Done, enjoy!
What to serve with?
The dish can be served with almost any side dish: potatoes, rice, buckwheat, pasta. Since fried liver, beef or pork, is somewhat dry, it would be nice to add sauce, sour cream or, at worst, regular ketchup to it.
Recipe video:
How can you diversify this simple recipe?
Cooking options may be different, but somewhat similar.
For example, when fried liver is stewed in some kind of gravy. The most common dish in home cooking is liver in tomato sauce or sour cream. The gravy eliminates the problem of “dryness” of fried liver.
There are recipes where the liver is pre-soaked in water or milk to give it additional softness and tenderness.
Along with the onions, you can fry carrots and/or pieces of sweet bell pepper.
In addition to direct consumption, fried liver is used in the preparation of some salads.
Among other things, you can make delicious homemade pate or minced meat from fried pork or beef liver. And use as a snack or filling for pies.
Here is a fairly simple way to cook liver with onions in a frying pan. From the category for every day.
Also read:
Fried potatoes with mushrooms and onions
Pork liver is an affordable and nutrient-rich product. However, many housewives prefer to cook beef or chicken liver, since pork liver is quite tough due to its coarse-grained structure.
Knowledge of the characteristics of this offal and some culinary techniques will help you prepare an amazingly tasty dish for both everyday and festive tables.
Secrets of preparing the “correct” pork liver
First of all, you need to learn how to choose the right fresh product in a store or market. It is advisable to buy chilled rather than frozen liver, since this makes it easier to determine its quality. The freshness test is extremely simple: if, when pressed with a finger, a pit does not form on the surface of the liver or quickly disappears, the offal is fresh. When purchasing frozen liver, you can only hope for luck.
You will need to spend some time pre-cooking the pork liver to ensure it is tender in the finished dish. Any liver (except chicken) should be soaked in water before cooking to get rid of excess blood. To make it soft and tender, it is recommended to soak pork liver in milk for at least half an hour.
Lovers of “natural” taste can be advised to beat off pieces of liver with a special hammer. This simple technique will allow you to change the structure without affecting the taste. Experienced housewives recommend covering pieces of liver with cling film during the process to protect the kitchen from flying splashes. And you shouldn’t hit it too hard - after all, the product is quite delicate.
To properly fry pork liver in a frying pan, getting really soft and tasty pieces, you need to reduce the frying time to a minimum. One minute on each side is enough for a delicious crust to bake. Then you need to cover the frying pan with a lid and simmer the pieces of liver over low heat for 15 minutes. It is advisable to salt and add spices after frying.
Stewing in various sauces also makes the liver tender and soft.
Pork liver with sour cream sauce
To prepare it you will need:
- 0.5 kg pork liver;
- 1 medium sized onion;
- 1 clove of garlic;
- 1 glass of sour cream;
- 1 tsp mustard;
- 1 tsp flour;
- 0.5 glasses of milk;
- vegetable oil for frying;
- salt and spices.
Preparation:
Cut the liver, pre-washed and cleared of films and ducts, into portions of the desired size and soak in milk for 25-30 minutes.
Place finely chopped onion and squeezed liver into a heated frying pan with oil and fry for 10 minutes, remembering to stir.
Prepare the sauce by mixing sour cream with mustard and flour. Add the mixture to the frying pan with the liver and simmer for about 10 minutes, add salt, spices and chopped garlic. Simmer under the lid until fully cooked.
Pork liver with onions
To deliciously fry pork liver with onions, it is not necessary to pre-soak it in milk - just beat off portioned slices with a meat mallet.
Ingredients for cooking:
- 0.5 kg chilled pork liver;
- several large onions (the more onions, the tastier);
- flour for dredging;
- vegetable oil;
- salt.
Preparation:
Cut the peeled onion into half rings and fry in vegetable oil until transparent, then remove from the frying pan into a separate container.
Pieces of liver, hammered on both sides, are breaded in flour and quickly fried in the oil in which the onions were fried (you need to fry quickly so that the finished dish is not hard).
Add the onion to the prepared liver and, covering the pan with a lid, leave on low heat for 20 minutes.
Preferably served with potatoes.
Liver in Armenian “Tzhvzhik”
To successfully prepare a memorable dish, you can not only fry the pork liver, but also boil it.
The liver cooked in tomato sauce according to the Armenian recipe turns out to be very tasty.
You will be able to surprise your family and guests not only with a successful dish, but also with an original name – “Tzhvzhik”. If you manage to pronounce an Armenian word.
Required Products:
- 800 g pork liver;
- 2 large onions;
- 2 bay leaves;
- 4 tbsp tomato paste;
- 4 cloves of garlic;
- vegetable oil;
- salt;
- water.
Preparation:
Cut the washed and cleaned liver into small pieces and boil in a pan with water (cook for no longer than 5 minutes).
While the liver is cooking, fry the onion, cut into half rings, in vegetable oil.
Place the strained liver in a frying pan with onions, stir, add bay leaf and simmer for 5 minutes.
Add salt, add tomato paste, pour enough water to cover the pieces. Stir and simmer for about 10 minutes.
A minute before readiness, add the garlic passed through a special press.
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