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Grilled pork liver: cooking recipes, calories

How to fry pork liver, how many calories will be in it

Pork liver is one of the simplest by-products that even a child can handle. It is very tasty, easy and just incredibly useful.

How to cook fried pork liver:

  1. Wash the liver, dry it, put on a cutting board;
  2. Grind into small pieces so that it is convenient to eat;
  3. Onions clean, rinse, chop into cubes;
  4. Heat the pan, pour in the oil;
  5. Add all the ingredients, cook for five minutes on the side;
  6. After roasting, you can season and serve.
  • 55 ml of sunflower oil;
  • 700 g of liver;
  • 120 ml sour cream;
  • 7 g black pepper;
  • 2 onions;
  • 15 grams of salt.

Cooking time — 1 hour and 15 minutes.

Caloric content — 152 kcal / 100 g

  1. First of all, the liver must be rinsed, chopped into small pieces;
  2. Fold the pieces into a colander or large sieve, rinse;
  3. Transfer to a bowl, add sour cream, pepper, salt and mix;
  4. Rinse the onion after peeling and cut it into cubes;
  5. Add to the main product, mix thoroughly again, so that everything is even;
  6. Put the bowl in the refrigerator for ten minutes;
  7. Heat the pan, pour in the oil and add mass from the refrigerator;
  8. Reduce the fire to minimum and cover the pan with a lid;
  9. Stew for fifty minutes, stirring the ingredients periodically.

The recipe for fried pork liver in batter

  • 60 ml of milk;
  • 350 g of liver;
  • 3 g of salt;
  • 450 ml of milk;
  • 75 g wheat flour;
  • 8 quail eggs.

Cooking time — 1 hour and 15 minutes.

Caloric content — 111 kcal / 100 g

  1. Liver very thoroughly wash, remove the film with a sharp knife;
  2. Slice into slices to make it look like chops;
  3. Little to beat off each piece, but only slightly;
  4. Put in a bowl, pour milk and set aside for forty minutes;
  5. During this time, cook the batter, breaking to start the eggs in a bowl;
  6. Beat them a little, add salt and other spices to taste, mix;
  7. Add milk (a smaller amount) and mix;
  8. Next, pour the flour parts through a sieve, carefully breaking the lumps with a whisk;
  9. The result should be a thick mass, like dough for pancakes;
  10. Heat the pan, pour the oil;
  11. Pieces of the liver in turn dipped in batter, and then immediately in the oil;
  12. Fry until golden in a small fire;
  13. Spread on dry wipes to remove excess oil.
  • 3 g black pepper;
  • 600 g of liver;
  • 35 ml of oil;
  • 1 carrot;
  • 3 pinch of salt;
  • 1 onion head.

Preparation time — 50 minutes + overnight.

Calorie — 138 kcal / 100 g

How to fry soft pork liver with carrots and onions:

  1. Wash the liver, pour milk overnight and put it in the refrigerator;
  2. Wash carrots, peel and grate;
  3. Peel the onion, rinse it and cut into half rings;
  4. Remove the bowl with the contents from the refrigerator, drain the milk and dry the main ingredient of the dish, place on a chopping board;
  5. Cut into convenient pieces;
  6. Rinse the pieces again, let drain in a colander;
  7. Heat the pan with oil, put them into it;
  8. Fry for about five minutes, then turn over each piece and fry for the same amount;
  9. Add root vegetables in the form of onions and carrots, mix;
  10. Cover the pan and simmer the food until soft;
  11. Periodically, it is still worth looking under the cover to prevent;
  12. When time passes, season with spices to taste, mix thoroughly;
  13. You can serve a dish to the table as a full or with your favorite side dish.

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Recipe for fried pork liver with potatoes in a slow cooker

  • 2 onions;
  • 55 ml of oil;
  • 650 g pork liver;
  • 150 ml of cream;
  • 900 g of potatoes;
  • 2 carrots.

Cooking time — 1 hour.

Caloric content — 112 kcal / 100 g

  1. Peel the onion, rinse it and cut it into strips;
  2. Peel the carrots, rinse thoroughly and cut into bars;
  3. Pour oil into the bowl, turn on the slow cooker;
  4. When it is at least a little hot, pour the roots in the form of onions and carrots;
  5. In the frying mode, prepare root vegetables to a soft state;
  6. Peel the potatoes, cut them into cubes or slices, rinse with starch;
  7. Add potatoes to the remaining root crops, add spices and mix;
  8. Liver wash thoroughly, remove the film;
  9. Cut into medium pieces, rinse again and fold into a colander;
  10. Add potatoes to other ingredients, pour in cream and mix;
  11. In baking mode, prepare the dish for forty minutes. If necessary, add more time.
  • 450 g pork liver;
  • 50 g of flour;
  • 130 ml of broth;
  • 250 g of white mushrooms;
  • 1 onion;
  • 120 ml of sunflower oil.

Preparation time — 50 minutes.

Calories — 183 kcal / 100 g

  1. Peel the onions, remove the roots and rinse the head;
  2. Cut it into a small cube;
  3. Heat the pan with half the oil, add the onion to it;
  4. Fry until soft and light ruddy;
  5. Wash mushrooms, cut in halves or quarters, depending on size. Legs can be cut into thick rings;
  6. Warm up another frying pan and pour the remaining oil into it;
  7. Pour the mushrooms and simmer them until ready;
  8. Wash the liver, cut the film and crush it in small pieces;
  9. Wash again, but now in a colander. Leave over a bowl to glass the water;
  10. Drain the pieces with dry napkins;
  11. Sprinkle them with flour and mix to cover each slice;
  12. Put to the bow, cook for ten minutes, stirring constantly over high heat;
  13. When the liver is ready, add mushrooms to it, add broth and mix;
  14. Add spices to taste, and simmer another quarter of an hour.

  • 2 tomatoes;
  • 350 grams of pasta;
  • 2 bay leaves;
  • 40 grams of cheese;
  • 15 ml of apple cider vinegar;
  • 450 g pork liver;
  • 3 slices of garlic;
  • 30 grams of wheat flour;
  • 45 g butter;
  • 1 onion;
  • 35 ml of olive oil;
  • 50 ml of broth.

Cooking time — 35 minutes.

Caloric content — 208 kcal / 100 g

  1. Peel the onion, wash it and cut it into small cubes;
  2. Garlic also get rid of the husk, send it under the press;
  3. Wash tomatoes, remove the stem and cut the tomatoes into cubes;
  4. Rinse the liver, cut into small pieces, removing all films;
  5. Wash the crushed product again and pour it into a colander to drain the water;
  6. After that, dry the pieces with napkins;
  7. Pour the flour in a plate or on a tray and roll all the pieces in it;
  8. Butter put on the pan, pour and olive;
  9. Heat them and add onions, garlic, bring them to softness;
  10. Add the liver and cook for ten minutes, constantly stirring the ingredients with a spatula;
  11. After that, add tomatoes, laurel leaves, broth and vinegar;
  12. Stew for five minutes, then remove the laurel, cover and let it brew;
  13. Grate cheese, set aside;
  14. During this time, cook pasta, rinse them;
  15. Return to the pan and add the liver to the same place;
  16. Stir the ingredients and arrange into plates, sprinkle each portion with cheese.

Prepare the dish that you had to taste from our entire list. But we still recommend that you try all the options of the fried liver, to make sure that it is so divinely delicious!

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