Cooking rules
1. Choose a good liver - whole and evenly dark in color. If the product is frozen, then it is better to defrost it on the bottom shelf of the refrigerator.
2. For softness, to remove odor and possible bitterness, pour water or even better with milk, as it softens offal; soak the liver for 1.5-2 hours to remove the bitterness and make the liver softer.
3. Remove the film - the problem is that it is thin and cannot be grasped properly, it constantly breaks. To make it easier, after soaking, rub the offal with salt and leave it there for 10 minutes. Then, prying the edge of the film with a knife, effortlessly pull off the film from the entire liver.
3. Pour water into a saucepan, place over medium heat, let it boil.
5. Salt boiling water - a teaspoon of salt is enough, a larger amount of salt can "harden" the offal - in other words, make it harder.
6. Put the liver, cook for 40-50 minutes. If in a hurry, cut the liver into crosswise pieces and cook for 30 minutes. During this time, the liver will completely cook.
7. Check the readiness of the liver by piercing it with a fork - the by-product should respond to the piercing pliable.
Pressure cooker method
Boil the pork liver for 7 minutes after the pressure is set, then wait for the pressure to drop for another 20 minutes. There is no perceptible speed when cooking pork liver in a pressure cooker, but this method is good when all the pots are busy - and you still need to cook the offal. The only nuance of the method is that the foam cannot be removed and the bitterness characteristic of the pork liver can pass into the finished dish. To avoid this, soak the offal in milk and add more spices when cooking.
Boiled pork liver pate
Productspork liver - 200 grams
onions - 1 small head
parsley root - 1 piece
bacon - 50 grams
lemon juice - 1 teaspoon
sugar - 1 teaspoon
butter - 150 grams
nutmeg - 10 grams
salt, pepper - to taste
Cooking in a saucepan
Soak the pork liver, cut into pieces with a side of 3 centimeters, boil in a little water with the addition of spices and finely chopped bacon. Pass through a meat grinder 2-3 times (and it is better to strengthen the result with a blender). Salt the paste, add butter, lemon juice mixed with sugar and mix well. Roll the warm pate mixture into a thick sausage, wrap in foil. Store fresh pork pate in the refrigerator (pallet) for a maximum of 5 days.
Serve on sandwiches with cucumber, red fish, herbs.
Fusofacts
Usually pork liver is boiled for salad, pate, pies, or pre-boiled before frying cutlets. As a separate dish, pork liver is not cooked due to its bitter taste. But pork liver useful - the content of B vitamins (the work of the nervous system and mental activity), besides, its calorie content in boiled form is only 110 kcal / 100 grams, so pork liver regularly appears in the kitchens of Russian families. It is not recommended to offer a dish to children under one year old, after all, pork offal is too heavy food for an immature organism. Our smaller brothers (cats and dogs) are very fond of pork liver - for them it is enough to pour boiling water over the offal.The cost offal - from 150 rubles / 1 kilogram (on average in Moscow in June 2020). When choosing a tasty one, pay attention to the appearance and color of the pork liver - the film is not cut anywhere, the color is uniform without spots.
Storage period boiled pork liver - 2 days, chilled - up to 5 days, vacuum packed - up to 1 week.
Boiled pork liver salad
ProductsPork liver - 250 grams
Chicken fillet - 100 grams
Eggs - 2 pieces
Mayonnaise / sour cream - 1 tablespoon
Salt, pepper, herbs - to taste
Recipe
Boil pork liver. Boil chicken and eggs. Grate the liver on a coarse grater or chop finely, finely chop the eggs and chicken. Put all the ingredients in a bowl, add salt, herbs and seasonings, season with sour cream, mix, and serve immediately. With pleasure. :)