How much to fry the pork liver so that it is soft and juicy? How to fry a pork liver deliciously

It is known that the liver is a product that, possessing a huge amount of minerals and vitamins, is extremely useful for the human body. Probably, that's why people try to eat it as often as possible. Pork liver by the basic characteristics is similar to by-products of other animals or birds. Nevertheless, there are some features that must be taken into account during its preparation. Boil this product very rarely. Most often it is fried using various techniques and technologies. It all depends on which animal the particular subproduct belongs to. An experienced hostess knows, for example, how much to grill a pork liver and how to prepare it for further processing so that the dish turns out to be tender and tasty.

Minimal terms

Getting to work, you need to know in advance the characteristics of a product in order to be able to correctly use its positive and negative sides. Before answering the question of how much to roast the pork liver, we must clearly understand for ourselves that excessive heat treatment makes this product dry and hard. The maximum removal of moisture can only spoil the dish and turn a juicy semi-finished product into an unsuitable "sole" for eating. To prevent this from happening, everything must be done clearly and quickly.

So how much to fry the pork liver? Usually for each side it takes no more than 3-5 minutes. This time is enough to ensure that a nice thin crust formed on the surface, and inside the product it remained juicy and soft. Usually, the liver is cooked very simply, without using complex technologies. Frying each piece, you just need to make sure that the liquid that is released from it when pressed, was light. The blood red color of the moisture indicates that the product is not yet ready for use.

Secrets of product preparation

To achieve the best result, special attention should be paid to the selection and preparation of the main product. It's no secret that the pork liver is slightly different, for example, from beef. Firstly, it is covered with a thinner film, which makes it possible sometimes not to remove it at all. Secondly, small grains in the structure of the pork by-product after heat treatment create a false sense of dryness. This can be avoided if it is properly prepared in advance. For additional softness, the soaking process is often used. In this case, the liver should be kept for at least half an hour in milk or plain water. Additional moisture will make the product more friable, and after frying it will be much softer. Thirdly, it is better to take a fresh or already defrosted product for treatment. So it will be easier to determine how much to roast the pork liver. The byproduct must have a pronounced color and an undisturbed surface shell. The presence of too light or dark shade may indicate a poor quality of the product. In this case, the likelihood of poisoning or other undesirable consequences is high. If the liver is chosen correctly, then you can safely proceed with its preparation.

The simplest version

There are several interesting ways of how to fry a pork liver . A delicious dish will be obtained only if you do everything the way it is written in the recipe. To begin with, you can consider the easiest option, when a fresh liver is fried in breadcrumbs from flour. To work, you only need a knife, a cutting board and a good frying pan. And as the main ingredients you need to take: 400 grams of pork liver - 10 grams of salt, 5 grams of ground pepper, a glass of flour and 80-90 grams of vegetable oil.

Now you can start to learn the technique of how to fry a pork liver delicious and without any problems:

1. First, the product needs to be thoroughly washed and as much as possible to remove the film from its surface. After this, it is necessary to carefully remove all veins and existing vessels. In conclusion, the prepared liver should be cut into pieces 1-1.5 cm thick, rinsed and dried with a towel.
2. In a separate plate, combine all the loose ingredients: pepper, flour and salt. If desired, you can add any other spices or condiments.
3. Pechenku slightly beat off one side of the kitchen hammer, covering it with food film, so that blood splashes do not stain the whole room.
4. Heat oil in a frying pan.
5. The liver must first be panicked in flour, and then put in boiling fat. Under the influence of temperature, the product will decrease in size, so the pieces can be placed as close as possible to each other. To fry on each side will take no more than 3-4 minutes. The product should just lightly cover with a ruddy crust.

As soon as the blood ceases to protrude, the fire can be turned off, and the product can be transferred to a dish and carried to the table.

The secret of softness

Each landlady develops over the years its own technology for preparing certain products. Nevertheless, many quite the same answer to the question of how much to roast the pork liver, so that it was soft.

They think that time is not the main thing. This can be 3, 5 or 7 minutes. It all depends on the thickness of the piece. Basically, the softness of the product is given by pre-soaking it in milk. And each person chooses the duration of this process independently. For some, one hour is enough, while others prefer to leave the product in such condition for the night. The essence of this procedure is the saturation of liver tissue with moisture. In addition, the dairy product neutralizes the taste of blood and other foreign smells. This is also important, because during the frying, they can manifest even more. After this procedure, the liquid must be poured, and the product itself should be rinsed again with water and dried with a paper towel. Now you can start frying it in any convenient way.

Liver in batter

Experienced housewives can give many practical advice to those who want to know how much to roast the pork liver, so that it is soft and juicy. One option is the use of batter. And the mass should be moderately dense and homogeneous. In this case, you can use a recipe that requires: 500 grams of chilled pork liver - 2 chicken eggs, 5 grams of salt, 15 grams of flour, a pinch of pepper and a little vegetable oil.

The whole process consists of three stages:

1. Preparation of the liver. The product should be washed, cleaned of large vessels and bile ducts, and then divided into portions. Now the workpieces need to be folded into a plastic bag and a little bit discouraged, using a smooth side of the hammer or a conventional rolling pin. After this treatment, each piece should be soaked with a tissue to remove excess moisture.
2. Preparation of batter. To do this, eggs must be beaten with salt and pepper, and at the very end add flour. We must try to keep the mixture in the mixture.
3. It's hot. The liver must first be dipped in the prepared egg mass, and then put in a frying pan with boiling oil and fry for 4 minutes on each side. Cook better under the closed lid, so that moisture evaporates less.

This option is very convenient, since it requires a minimum of physical and time costs.

Liver in sour cream sauce

You can go through the options for a long time, deciding how to fry the pork liver, so that it is soft and juicy. Step-by-step recipe of one of them requires the presence of compulsory products in the following quantities: 400 grams of liver - 200 milliliters of sour cream, a clove of garlic, 30 grams of flour, half a glass of milk, 2 onions, salt, a teaspoon of mustard, pepper and any greens.

For this option, you need to do everything in steps:

1. Cleaned and cleaned of the bile ducts the liver must be cut into pieces of the right size and a couple of hours to soak them in milk.
2. Cut onion with large half rings and pass it in oil until soft.
3. Add the liver to the frying pan and fry the foods together for no more than 10 minutes with constant stirring.
4. From the remaining ingredients, separately prepare the sauce, and then pour the contents of the frying pan. The products must be left together until the liver stops squeezing blood when pressed. To pepper and salt the dish you need at the very end.

Already the finished product should be covered and give it a little insisting. Only after that, soft and delicate liver can be served on the table.

Liver with onion aroma

A popular byproduct is often cooked with different vegetables. But for beginners mistress will be more interesting, how delicious to fry pork liver with onions. This method, as practice shows, is most often used. Of the products you will need only liver, flour, onions, salt and any vegetable oil.

The technology of this process is easy to learn from the first time:

1. First, in a frying pan, it is necessary to fry in half the oil of the onion. They should become soft and slightly transparent. The quantity here, in principle, does not really matter. Although the more onions, the more delicious the dish will turn out. The finished product must be temporarily put in a separate clean container.
2. On the same oil quickly fry the liver, having rolled it in advance in flour.
3. Add the prepared onion to the pan, cover it with a lid and hold the food in this position for 20 minutes on very low heat.

The ideal side dish for such an amazing dish will be mashed potatoes. Although everyone can decide this question on the basis of personal preferences in food.