The basis for what dishes can serve as a liver pork? The pate recipe is well known. But apart from it, you can make a lot of delicious second courses from this product both for each day and for a festive table.
Braised pork liver
Recipes of dishes from this product often include vegetables. Let's take a little more sweet green pepper, four onions and cook a plush second course. For him you need a pork liver - the recipe will require about a kilogram of this product, as well as six cloves of garlic, dried marjoram and dried paprika. Byproducts are usually advised to soak in milk to improve their taste. But the liver of pork, the recipe of the dish from which we now consider, does not need it. Unlike beef or veal, it will not become stiff, although it has a pronounced taste and granular structure.
Cut the liver with oblong stripes not more than one centimeter thick. Onions are semirings. Garlic with a sharp knife. Bulgarian pepper can be prepared at your discretion, cut in half or half rings, after cleaning. Then fry in the pork fat until light golden color onions, peppers, garlic. Put the paprika, warm up, add the liver. If the products in the frying pan become dry, pour in a little broth. At the end of the meal, pour marjoram and pepper. After five minutes, turn it off and serve. Prepared in this way, the pork liver (recipes with photos illustrate the beautiful appearance of the dish) turns out to be moderately juicy, soft. To it well to serve boiled, and then slightly fried potato slices.
The liver is pork. French Recipe
This kind of pate is called "pate". It will take half a kilogram of liver, the same amount of pork fat, ten grams of ordinary fine salt, a pair of ascorbic (as a preservative, to preserve color), and black pepper. To add a specific flavor, French chefs put dried juniper berries in a paste. In our country it is not so exotic ingredient as it may seem: you can buy them in the department of spices or even in a pharmacy. It is desirable to grind the berries before laying them in minced meat - to preserve the flavor. Clean the liver very well (but not in the freezer) and, without letting it get warm, put it in the meat grinder along with the fat. This is very important for the desired consistency of the pate. Then put freshly ground pepper and juniper berries in the meat. Stir until the consistency of a thick dough - this can only be done if the ingredients are well cooled. Spread the mince over the heat-resistant jars. On top of each container, put a piece of omentum (fat net from the pork stomach) - this product can be bought on the market from a butcher. But you can do without it. From above put in each jar on a pair of juniper berries. Send the oven preheated to seventy-five degrees for five hours, closing the lid. It is very important to observe this temperature regime. The juniper berries can be replaced in this recipe by ground into a flour with dried mushrooms, pistachios or other nuts.