Fried pork liver
4 servings
100 minutes
Fried pork liver is a simple yet surprisingly delicious dish of European cuisine. Its rich, slightly sweet flavor harmoniously complements the softness of stewed carrots and the light spiciness of leeks. Since ancient times, liver has been considered a source of life force due to its high iron and vitamin content. This recipe is especially popular among lovers of nutritious and hearty food that pairs perfectly with mashed potatoes or tender spaghetti. The key to success is the proper handling of the liver to maintain its juiciness and tenderness. Adding leeks at the very end of cooking helps preserve their beneficial properties and subtle flavor. The finished dish captivates with its depth of taste and aroma, making it an excellent choice for cozy home dinners.
1
First, thoroughly rinse the liver under cold running water. Then we need to pat the liver dry with a paper towel to remove excess moisture. Too much liquid can cause the liver to boil instead of fry in the pan. To prevent this, we use a paper towel. Then, we cut the liver into small slices (about 3-4 cm) and place them in a heated pan coated with vegetable oil.
- Pork liver: 500 g
- Vegetable oil: to taste
2
While the liver is frying, we prepare the carrot. We clean it and grate it on a fine grater (the finer it is, the faster the dish will cook). Don't forget to stir the liver in the pan to prevent it from burning.
- Carrot: 1 piece
3
After the liver lightens (is fried on all sides), we can add grated carrots to the pan. We mix it with the liver slices, cover the pan with a lid, and stew.
- Carrot: 1 piece
4
Now we thoroughly wash the leek, cut off its tip, and slice the base of the leek once lengthwise. Then we cut it crosswise – resulting in half-rings of leek. We take only the white part of the onion: the green part can be used later for making fresh vegetable salads.
- Leek: 150 g
5
We salt and pepper the liver with carrots. We taste it: if the dish is almost ready, we can add leeks. This type of onion is very beneficial, as it can improve digestive tract function and help with rheumatism, scurvy, obesity, and kidney stones. Therefore, to avoid destroying all the beneficial substances, we need to add it to the pan at the very end of cooking. So, we add the leek rings, mix the dish, cover it, and simmer for another 5 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Leek: 150 g
6
Pork liver with leeks is ready! It is best served with mashed potatoes or spaghetti.