How and how much to cook pork liver to make it soft

How to choose a pork liver

A high-quality chilled offal has a shiny, even surface without dried out areas and damage. The liver is elastic to the touch, but moist and slightly grainy when cut. The color is uniformly brown, without spots or other shades. The smell is pleasant, not harsh, slightly sweet and without acid.

There is almost no ice in a package with a good frozen cookie. If there is too much of it or it is pinkish, it is better to refuse to purchase.

How to prepare pork liver for cooking

If using frozen offal, thaw it in the refrigerator first.

Before cooking, rinse the liver under running water, rub with salt and leave for about 10 minutes. Then rinse again, remove streaks and film from the surface. Depending on how you plan to cook, cut into pieces or leave whole.

Fill the product with water or milk so that it is completely covered. Leave to soak for about 2 hours. If using water, change it after an hour.

How much to cook pork liver

The cooking time depends on the cooking method and the size of the product. Small chunks will be cooked about twice as fast as a whole liver.

To make sure the offal is cooked, pierce it with the tip of a knife or fork. If colorless juice is released, the liver can be removed from heat. If the liquid is pinkish, continue cooking.

How to cook pork liver on the stove

Boil water in a saucepan. Put the liver in there, bring to a re-boil and cook covered over low heat for about 40-50 minutes. If you have small slices, 20 minutes is enough. Periodically remove any foam that forms on the surface.

About 10 minutes before cooking, season with salt and seasonings to your liking.

How to cook pork liver in a slow cooker

Place the offal in a bowl, cover with hot water and add spices to your liking. Close the lid and set the Soup, Cooking or Braising mode. Large liver will cook in 40 minutes, small pieces - faster. Salt the finished dish.