Fried Pork Liver
Main Dishes • European
Description
Fried Pork Liver
Ingredients
- Pork Blood 20 oz
- Carrot 1 piece
- Leek 5 oz
- Vegetable Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, thoroughly rinse the liver under cold running water. Then, we need to pat the liver dry with a paper towel to remove any excess moisture. Too much liquid can cause the liver to steam rather than fry in the pan. To prevent this, we use a paper towel. Next, slice the liver into small pieces (about 3-4 cm) and place them in a heated pan coated with vegetable oil.
Step 2
While the liver is frying, let's prepare the carrot. Peel it and grate it on a fine grater (the finer, the quicker the dish will cook). Don't forget to stir the liver in the pan to prevent it from burning.
Step 3
Once the liver lightens (is browned on all sides), we can add the grated carrot to the pan. Mix it with the liver slices, cover the pan with a lid, and simmer.
Step 4
Now, wash the leek thoroughly, cut off the end, and slice the leek lengthwise once. Then, cut it crosswise to create half-rings of leek. Use only the white part of the leek; the green part can be used later for making fresh vegetable salads.
Step 5
Season the liver with carrot with salt and pepper. Taste it: if the dish is almost ready, you can add the leek. This type of onion is very beneficial; it can improve digestive health and help with rheumatism, scurvy, obesity, and kidney stones. Therefore, to preserve all the beneficial properties, we need to add it to the pan at the very end of cooking. So, add the leek half-rings, stir the dish, cover it with a lid, and simmer for another 5 minutes.
Step 6
Pork liver with leek is ready! It is best served with mashed potatoes or spaghetti.
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