Fried Pork Liver
Usually, when I have pork liver in the freezer, I cook it simply, without too many steps. I've noticed that if you soak it in water and then in milk, it turns out much more tender. Last time, I followed these steps exactly: I defrosted it, soaked it in water, then in milk, and after half an hour, it was ready to fry. It cooks quite quickly, and the ingredients are easy to find.
Quick Info
Total time: about 1 hour (includes soaking)
Preparation time: 5-10 minutes
Soaking/rest time: 1 hour (30 minutes in water + 30 minutes in milk)
Frying time: 10-15 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main course, quick cooking
Ingredients
500 g pork liver
200 ml milk
3 tablespoons oil (palm oil is what I had, but any neutral oil works)
salt
flour (enough to coat the slices, about 2-3 tablespoons)
Instructions
1. Defrost the pork liver if it was frozen. Cut the large piece into thick slices, about 1-1.5 cm, so it doesn't become tough when frying.
2. Place the liver in a bowl and cover it with cold water. Let it sit for 20-30 minutes to draw out the blood. Flip it halfway through if you have more meat.
3. Drain the water and pour 200 ml of milk over the liver, ensuring it's covered. Let it sit for another 30 minutes. The milk helps tenderize it, especially for pork liver, which tends to toughen if fried directly.
4. Remove the liver from the milk and pat it dry with a paper towel. Cut it into suitable pieces for frying if you haven't done so already.
5. Place 2-3 tablespoons of flour on a plate and coat each piece of liver in flour on all sides.
6. Heat the oil in a frying pan. Once hot, add the pieces of liver. Fry them over medium heat. Turn them after 2-3 minutes, when they develop a crust, and let them cook on the other side. In total, about 5-7 minutes for each batch, depending on the thickness of the pieces.
7. Remove the liver onto paper towels to absorb the excess oil. Salt it immediately after taking it out of the pan, not before.
8. Serve hot, alongside mashed potatoes or with crushed garlic on the side.
Why I make this recipe often
Fried liver is a quick option when I don't feel like cooking something complicated. The ingredients are basic, and this soaking method in milk clearly makes it softer and easier to eat, especially the next day if there are leftovers. It doesn't require many dishes, and you don't have to stand by the stove for long.
Tips and Variations
Tips
Don't salt the liver before frying, or it will toughen.
If you have time, you can soak the liver in milk for even longer, up to an hour.
Don't fry on high heat, as it can burn quickly on the outside while remaining raw in the middle.
Don't overcrowd the pan, or it won't fry evenly.
Substitutions
You can use any oil that can withstand higher temperatures. Palm oil is not essential; sunflower oil works too.
If you don't have milk, you can use water, but the texture won't be as tender.
If needed, flour can be replaced with breadcrumbs, but the crust will be thicker.
Variations
You can add crushed garlic at the end, over the liver.
Sometimes, the liver can be served with separately fried onions.
If you prefer, you can cut the pieces smaller and fry them like for sandwiches.
Serving Ideas
It pairs well with mashed potatoes, polenta, or boiled potatoes. For those who prefer, it also goes well with garlic sauce drizzled directly over the liver.
Frequently Asked Questions
Why should the liver be soaked in milk?
Pork liver tends to toughen when fried. Soaking it in milk makes it more tender and prevents it from drying out.
Can I fry the liver directly, without flour?
Yes, but flour helps create a thin crust that protects the liver and keeps it juicier.
Do I need to remove all the membranes from the liver beforehand?
It's not mandatory, but it's better to remove thicker or tougher pieces, as they won't soften during frying.
What can I substitute for milk if I have intolerance?
You can try using a mild plant-based milk or just water, but the texture will be slightly different.
Can I reheat it the next day?
Yes, but the liver will firm up a bit when reheated, so it's best not to overcook it the first time.
Nutritional Values
Approximately, for one serving (about 170 g liver with flour and oil):
Calories: 300-350 kcal
Protein: 28-32 g
Fat: 14-18 g
Carbohydrates: 8-12 g (from flour)
Values are approximate and may vary depending on the type of liver, how much oil is absorbed, and how much flour remains on the meat.
Storage and Reheating
Fried liver can be stored in the refrigerator in a sealed container for up to 2 days. When reheating, use a skillet over low heat or the microwave, but not for too long, as it can toughen. It's best enjoyed fresh.
Usually, when I have pork liver in the freezer, I cook it simply, without too many steps. I've noticed that if you soak it in water and then in milk, it turns out much more tender. Last time, I followed these steps exactly: I defrosted it, soaked it in water, then in milk, and after half an hour, it was ready to fry. It cooks quite quickly, and the ingredients are easy to find.
Quick Info
Total time: about 1 hour (includes soaking)
Preparation time: 5-10 minutes
Soaking/rest time: 1 hour (30 minutes in water + 30 minutes in milk)
Frying time: 10-15 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main course, quick cooking
Ingredients
500 g pork liver
200 ml milk
3 tablespoons oil (palm oil is what I had, but any neutral oil works)
salt
flour (enough to coat the slices, about 2-3 tablespoons)
Instructions
1. Defrost the pork liver if it was frozen. Cut the large piece into thick slices, about 1-1.5 cm, so it doesn't become tough when frying.
2. Place the liver in a bowl and cover it with cold water. Let it sit for 20-30 minutes to draw out the blood. Flip it halfway through if you have more meat.
3. Drain the water and pour 200 ml of milk over the liver, ensuring it's covered. Let it sit for another 30 minutes. The milk helps tenderize it, especially for pork liver, which tends to toughen if fried directly.
4. Remove the liver from the milk and pat it dry with a paper towel. Cut it into suitable pieces for frying if you haven't done so already.
5. Place 2-3 tablespoons of flour on a plate and coat each piece of liver in flour on all sides.
6. Heat the oil in a frying pan. Once hot, add the pieces of liver. Fry them over medium heat. Turn them after 2-3 minutes, when they develop a crust, and let them cook on the other side. In total, about 5-7 minutes for each batch, depending on the thickness of the pieces.
7. Remove the liver onto paper towels to absorb the excess oil. Salt it immediately after taking it out of the pan, not before.
8. Serve hot, alongside mashed potatoes or with crushed garlic on the side.
Why I make this recipe often
Fried liver is a quick option when I don't feel like cooking something complicated. The ingredients are basic, and this soaking method in milk clearly makes it softer and easier to eat, especially the next day if there are leftovers. It doesn't require many dishes, and you don't have to stand by the stove for long.
Tips and Variations
Tips
Don't salt the liver before frying, or it will toughen.
If you have time, you can soak the liver in milk for even longer, up to an hour.
Don't fry on high heat, as it can burn quickly on the outside while remaining raw in the middle.
Don't overcrowd the pan, or it won't fry evenly.
Substitutions
You can use any oil that can withstand higher temperatures. Palm oil is not essential; sunflower oil works too.
If you don't have milk, you can use water, but the texture won't be as tender.
If needed, flour can be replaced with breadcrumbs, but the crust will be thicker.
Variations
You can add crushed garlic at the end, over the liver.
Sometimes, the liver can be served with separately fried onions.
If you prefer, you can cut the pieces smaller and fry them like for sandwiches.
Serving Ideas
It pairs well with mashed potatoes, polenta, or boiled potatoes. For those who prefer, it also goes well with garlic sauce drizzled directly over the liver.
Frequently Asked Questions
Why should the liver be soaked in milk?
Pork liver tends to toughen when fried. Soaking it in milk makes it more tender and prevents it from drying out.
Can I fry the liver directly, without flour?
Yes, but flour helps create a thin crust that protects the liver and keeps it juicier.
Do I need to remove all the membranes from the liver beforehand?
It's not mandatory, but it's better to remove thicker or tougher pieces, as they won't soften during frying.
What can I substitute for milk if I have intolerance?
You can try using a mild plant-based milk or just water, but the texture will be slightly different.
Can I reheat it the next day?
Yes, but the liver will firm up a bit when reheated, so it's best not to overcook it the first time.
Nutritional Values
Approximately, for one serving (about 170 g liver with flour and oil):
Calories: 300-350 kcal
Protein: 28-32 g
Fat: 14-18 g
Carbohydrates: 8-12 g (from flour)
Values are approximate and may vary depending on the type of liver, how much oil is absorbed, and how much flour remains on the meat.
Storage and Reheating
Fried liver can be stored in the refrigerator in a sealed container for up to 2 days. When reheating, use a skillet over low heat or the microwave, but not for too long, as it can toughen. It's best enjoyed fresh.