The pork liver has a "bad reputation" as if it is tough and impossible to eat. Therefore, its cost is much lower than beef and chicken. However, if you know how to cook it correctly, it will turn out to be very tender, juicy and tasty.
In the photo, liver pate on bread Recipe content:
- How to choose and cook pork liver
- Ingredients
- Step by step cooking
- Video recipe
First, I want to stop on the benefits of this type of liver. Pork liver is a nutritious product that is a storehouse of vitamins and useful elements. It contains vitamins A, C, D, E, K, group B, enzymes, extractives, zinc, selenium, phosphorus, manganese and iron. And when consumed, vital fatty acids such as omega-3 and omega-6 still enter our body. It is useful for children, people with anemia, atherosclerosis and diabetes.
How to choose and properly cook pork liver?
- First of all, the liver must be checked for freshness. Inspect and smell the product carefully. Fresh liver of red-brown color with smooth cuts, pleasant smell, without white spots and excess fluid. Its structure is porous, granular, and there is much more fat in it than in beef.
- Since pork liver has a more bitter taste, it is recommended to soak it for 2-3 hours in milk or milk with water. Then excess bitterness will go away from it, the liver will become softer and more aromatic.
- In order for the product to acquire additional sweetness, and not so bitterness is felt, different products are added to the pate. Then a simple dish will immediately turn into a real delicacy, which can become an adornment of any festive event. For example, this can be carrots, onions, apples, garlic, eggs, spirits, sour cream, lard, cauliflower, broccoli, bacon, or cream.
- If you suddenly overdo it with liquid products, and the liver mass turns out to be too rare, then you can thicken it by adding 1-2 tablespoons to the components. flour.
- Caloric content per 100 g - 170 kcal.
- Servings - 1.5 kg
- Cooking time - 40 minutes
Ingredients:
- Pork liver - 700-800 g
- Carrots - 2 pcs. (medium size)
- Onions - 2 pcs. (medium size)
- Pork lard - 50 g
- Butter - 50 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1.5 tsp or to taste
Making pork liver pate
1. Wash the pork liver under running water, free from bile ducts, films and soak in water for 1 hour. If you have extra time and do not mind the milk, then fill the liver with milk, where you keep it for 2-3 hours.
Be sure to smell and inspect the food before cooking. If you hear a sour smell or see gray-green or whitish spots on the surface, then you can safely throw away the liver. And to make the film easier to remove, immerse the product in boiling water for 5-10 seconds.
2. Peel, wash and cut onions.
3. Peel the carrots, rinse and also cut into cubes.
4. Heat a frying pan with vegetable oil, and put vegetables to fry. Fry them for about 5-7 minutes, then add the liver.
5. Season food with salt, pepper and fry until the liver is tender. You can determine the readiness with a knife. Cut a piece of the product, if you see blood, cook more, a white liquid will flow, which means it's ready. Prepare a meat grinder with a fine mesh grill.
6. Twist the liver with vegetables and lard for 2-3 hours through a meat grinder, or grind with a blender or a food processor. Add softened butter to the pate. I draw your attention to the fact that the butter should not be melted, but softened.
7. Stir in the liver mass and taste it. If you miss any spices, then add them.
8. Spread the finished paste with a creamy consistency on bread, or use it neat with any side dish.
See also a video recipe on how to make pork liver pate:
