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Pork liver "Melting tenderness"

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Pork liver "Melting tenderness"

Do not be afraid, this is so much work. In fact, everything is done quickly and not difficult. For the result is stunning... It's the only way of cooking liver, in which the final product just melts in your mouth. And I tried so many ways already lost count. And here I have combined several ideas into one.


Cooking time- Number of servings-

Ingredients for Pork liver "Melting tenderness"




Step-by-step instruction of cooking Pork liver "Melting tenderness"


Step 1

The liver cut into pieces, each piece to beat. I cover the liver slices with the package and beat with a hammer. 
Put in a bowl.The liver cut into pieces, each piece to beat. I cover the liver slices with the package and beat with a hammer.
Put in a bowl.


Step 2

Add liver, salt, spices to taste ( I take about 0.5 teaspoon of salt and a pinch of Italian herbs) and one chopped onion.Add liver, salt, spices to taste ( I take about 0.5 teaspoon of salt and a pinch of Italian herbs) and one chopped onion.


Step 3

Add mayonnaise and highly carbonated mineral water. 
Mix well.Add mayonnaise and highly carbonated mineral water.
Mix well.


Step 4

And at night in the cold. 
In the morning it turns out to be full-bodied marinade.And at night in the cold.
In the morning it turns out to be full-bodied marinade.


Step 5

Remove liver from marinade.Remove liver from marinade.



Step 6

Now you need to fry the liver in vegetable oil over medium heat.Now you need to fry the liver in vegetable oil over medium heat.


Step 7

Then in the same oil where we fried the liver, fry the second chopped onion.Then in the same oil where we fried the liver, fry the second chopped onion.


Step 8

To fried onion add back pre-fried liver, so they became friends, as my grandma used to say... 
And fill with boiling water. Boiling water I pour a little, so that it is not until the end of the coated liver... 
Again salt, the water is not salty... I added about 0.5 tsp salt and a pinch of Italian herbs. 
Cover and simmer until evaporation of the liquid in half, or more.To fried onion add back pre-fried liver, so they became friends, as my grandma used to say...
And fill with boiling water. Boiling water I pour a little, so that it is not until the end of the coated liver...
Again salt, the water is not salty... I added about 0.5 tsp salt and a pinch of Italian herbs.
Cover and simmer until evaporation of the liquid in half, or more.


Step 9

Here are the liver. 
I and daughter love the same the liver, and the husband eats and gravy with onions...Here are the liver.
I and daughter love the same the liver, and the husband eats and gravy with onions...


Step 10

The liver just melts in your mouth it is so tender that it can be grind into paste... 
We eat it just like that or with a side dish. It easily goes well with any side dish, but in this case we have mashed potatoes but with homemade bread...The liver just melts in your mouth it is so tender that it can be grind into paste...
We eat it just like that or with a side dish. It easily goes well with any side dish, but in this case we have mashed potatoes but with homemade bread...


Step 11

And here is the closer the incision to the liver. 
Of course it is difficult in photos to show that she is tender and melting, but trust my word the way it is... 
Sorry for the photo, but on the phone it turns out not as with the camera, no matter how good the phone was not...And here is the closer the incision to the liver.
Of course it is difficult in photos to show that she is tender and melting, but trust my word the way it is...
Sorry for the photo, but on the phone it turns out not as with the camera, no matter how good the phone was not...