How much to fry pork liver so that it is soft and juicy? How to fry 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. This is probably why people try to eat it as often as possible. The main characteristics of pork liver are similar to offal of other animals or birds. Nevertheless, there are some features that must be considered during its preparation. This product is rarely boiled. Most often it is fried using various techniques and technologies. It all depends on which animal belongs to a particular offal. An experienced hostess knows, for example, how much to fry pork liver and how to prepare it for further processing, so that in the end the dish turns out to be tender and tasty.

Minimum terms

Getting started, it is necessary to know in advance the features of a product in order to be able to properly use its positive and negative sides. Before answering the question how much to fry pork liver, it is necessary to clearly understand for yourself that excessive heat treatment makes this product dry and hard. Maximum moisture removal can only spoil the dish and turn a juicy cake mix into an “outsole” unsuitable for eating. To prevent this from happening, you need to do everything clearly and quickly.

So how much to fry pork liver? It usually takes no more than 3-5 minutes for each side. Such time is enough to ensure that a pleasant thin crust forms on the surface, while the product remains juicy and soft inside. Usually the liver is prepared very simply, without the use of complex technologies. Frying each piece, it is only necessary to ensure that the liquid that is released from it when pressed is light. The blood-red color of moisture indicates that the product is not yet ready for use.

Product Preparation Secrets

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

Simplest option

There are some interesting ways to fry pork liver . A delicious dish will work out only if you do everything as it is written in the recipe. For starters, you can consider the easiest option, when a fresh liver is fried in breading made 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: for 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 begin to master the technique of how to fry pork liver deliciously and without any problems:

1. First, the product must be thoroughly washed and the film removed as much as possible from its surface. After this, all veins and existing vessels must be carefully removed. In conclusion, the prepared liver must be cut into pieces 1-1.5 centimeters thick, rinsed and dried with a towel.
2. In a separate plate, combine all the loose components: pepper, flour and salt. If desired, you can add any other spices or seasonings.
3. Beat the liver lightly on one side with a kitchen hammer, covering it with cling film so that blood sprays do not stain the entire room.
4. Heat oil in a pan.
5. The liver must first be breaded 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 tightly as possible to each other. For roasting on each side, it will take no more than 3-4 minutes. The product should just lightly brown.

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

The secret of softness

Every housewife over the years has developed its own technology for the preparation of certain products. Nevertheless, many people answer the question exactly how much to fry pork liver so that it is soft.

They believe that time is not the main thing here. It can be 3, 5 or 7 minutes. It all depends on the thickness of the piece. Basically, the softness of the product gives pre-soaking it in milk. Moreover, the duration of this process, everyone chooses their own. One hour is enough for some, while others prefer to leave the product in this condition overnight. The essence of this procedure is to saturate the liver tissue with moisture. In addition, the dairy product neutralizes the taste of blood and other odors. This is also important, because during frying they can appear even more. After this procedure, the liquid must be poured out, and the product itself should be rinsed once more with water and dried with a paper towel. Now it can be started to fry in any convenient way.

Liver in batter

Experienced housewives can give a lot of practical advice to those who want to know how much to fry pork liver, so that it is soft and juicy. One option is to use batter. Moreover, the mass should be moderately thick and homogeneous. In this case, you can use a recipe for which you need: for 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 must be washed, cleaned of large vessels and bile ducts, and then divided into portions. Now the blanks need to be folded into a plastic bag and beat off a little, using the smooth side of the hammer or a regular rolling pin. After this treatment, each piece must be wet with a napkin to remove excess moisture.
2. Cooking batter. To do this, beat eggs with salt and pepper, and add flour at the very end. It is necessary to try so that there are no lumps in the mixture.
3. Frying. The liver must first be dipped in the cooked egg mass, and then put in a pan with boiling oil and fry for 4 minutes on each side. It is better to cook with the lid closed 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 over options for a long time, deciding how to fry pork liver, so that it is soft and juicy. A step-by-step recipe for one of them requires the required products in the following amounts: for 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, everything needs to be done in steps:

1. Washed and purified from the bile ducts, the liver must be cut into pieces of the desired size and soaked in milk for a couple of hours.
2. Cut the onion into large half rings and sauté it in oil until soft.
3. Add the liver to the pan and fry the products together for no more than 10 minutes with constant stirring.
4. Separately prepare the sauce from the remaining ingredients, and then pour the contents of the pan into it. Products should boil together until the liver stops to bleed when pressed. You need to pepper and salt the dish at the very end.

The finished product must be covered and let it brew a little. Only after that a soft and tender liver can be served.

Onion-flavored liver

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

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

1. First, in a frying pan, half the rings of onion should be fried in oil. They should become soft and slightly transparent. The quantity here, in principle, does not really matter. Although the more onions, the tastier the dish itself will turn out. The finished product should be temporarily transferred to a separate clean dish.
2. In the same oil, quickly fry the liver, rolling it first 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 over very low heat.

An ideal side dish for such an amazing dish would be mashed potatoes. Although anyone can solve this issue based on personal eating habits.