Fried pork liver
Description
I really love cooking liver using this recipe. The sour cream plays an important role here. You can also use this method for beef liver. Serve with any porridge or mashed potatoes, as well as fresh vegetables and greens.
Instructions
- 1
Step 1
1. Pork liver cooks quickly. It doesn't need marinating or tenderizing. Remove the membrane from the slightly frozen liver, and it will be tender when fried.
- 2
Step 2
2. Cut the liver into pieces of desired size, rinse, and let excess liquid drain off. For even cuts, slice the liver when it's slightly frozen.
- 3
Step 3
3. Coat each piece in flour and fry in vegetable oil. Season with salt and spices at the end to keep the liver tender.
- 4
Step 4
4. In a separate skillet, sauté the onion sliced into half-rings. I used red onion—it's sweet and goes well with the liver.
- 5
Step 5
5. When the onions are ready, add them to the liver and pour everything with sour cream. You can add a little water. Now it's time to salt and season, then simmer the liver over low heat for about 15 minutes. Thanks to the sour cream, the liver becomes softer and more tender.
- 6
Step 6
6. Fried pork liver is served hot with gravy. You can prepare any side dish: mashed potatoes or porridge.