Pork liver is a long-established, reliable ingredient that can be used to make a wide range of excellent dishes. The diversity of liver, its source of vitamins and recipe ideas in this article.
Sometimes we forget the popularity of offal and the guest hardly ever finds it on the menu, even though he or she is keen to eat it. If you choose a good quality ingredient and know how to prepare it, it makes a perfect main course or even a pâté.
Liver for breakfast?
I would like to tell you my own story of what it is like not to really know the May its role and place. As a girl, I went to several pig slaughterhouses, but really I just watched the food being prepared and waited for the dishes to arrive. First came the blood with onions and paprika, then the egg brains with red pepper, followed by the grilled liver with lots of spices. When I was young, I was given a wooden spoon to help in the kitchen and on one occasion I was given the whole pork liver, which left me alone in the kitchen. It was huge and the only instruction was to cut it into thin slices. I can say I had time to practice, experiment and think, because by the time I cut it up, the women were nagging me why the ready grilled liver wasn't on the table. Fortunately, it fries and cooks quickly, and the spices should be used with care, because the liver has a strong flavour.
On the plate, I could see exactly which slice I had managed to cut thinner and thicker, because it is a substantial, chunky ingredient, and it's not good if the slice is too thick. In the meantime, I realised that this consistency makes it perfect for stuffings, pâtés and even soups - not just liver dumplings. Liver is a beautiful, nutrient-packed offal that is used all over the world.
Cheap, snappy and heavenly
Liver is rich in iron and very filling, like most offal. More popular nowadays are poultry livers, especially the luxurious foie gras, but pork livers are also worth considering (foie gras is so expensive because the goose is fattened to get the quality and size of liver). It is a very expensive process and there is very little of it. ) In a way good basis for everything you could spice up a bit and you don't have to be stingy with it, because it's available in large quantities and at a good price. Such as sausages or sauces, the latter of which many restaurants now produce themselves and seal with fat in a jenai dish. They can be prepared with any seasoning and can be the highlight of breakfast or cold dinners.
Pork liver on the menu
When I was in the Great Plain, I suddenly came across fried onion liver or suvided duck gizzard, which caught my interest. Alongside the usual sweet potato, chicken and fried chicken dishes, such a dish was refreshing to have between the rows and we immediately sampled it. The key was that it was fresh, tender and very tasty. This is all down to the fact that offal storage is very important, which is why it is now stored frozen and then cured, vacuum packed so it can be prepared for the arrival of guests well in advance. It also pays off in terms of value for money, as it is a good value, a beautiful ingredient and an indispensable part of old Hungarian cuisine.
