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Pork Liver in Sour Cream in a Skillet
Instructions
Prepare the ingredients from the list. If the pork liver is good and fresh, it will not taste bitter in the finished dish. If the liver has been frozen and you are worried it might taste bitter, soak it in milk for 1 hour (after thawing it in the air first).
Cut the large blood vessels out of the piece of pork liver and rinse the liver under running water. Then cut it into small strips.
Heat a skillet with vegetable oil and add the liver. Stirring, fry the liver on all sides for about 5–7 minutes. At the end, add salt and pepper.
Cover the skillet with a lid and let the pieces of liver simmer for 5–7 minutes.
While the liver is simmering, prepare the sour-cream sauce. Cut the onion into thin half-rings.
Fry the onion in a separate skillet, browning it lightly.
Then add the sour cream to the onion in the skillet. Once it comes to a boil, add a pinch of salt and a pinch of pepper. Let it boil for 3 minutes, add the mustard and stir. The sour-cream sauce is ready.
Now add the liver to the skillet with the prepared sauce. Stir, bring to a boil and turn off the heat.
The pork liver in sour cream in a skillet is ready. Arrange it on plates and serve. Bon appétit!
Tips
- 1
Soaking the liver in milk for 1 hour is the "secret" against bitterness. It is needed for frozen or questionable liver. Fresh liver does not need soaking.
- 2
Adding salt at the end of frying is essential. Salt added at the start "draws out" the juices and the liver becomes tough. Added after frying, it keeps the liver juicy.
- 3
Mustard in the sauce is a "neutraliser" of the characteristic aftertaste. One teaspoon is ideal; more will make the sauce "sharp".
- 4
Two skillets are convenient. The liver in one, the sauce in the other. That way the liver does not dry out while the sour-cream sauce is being made. The same principle works with other kinds of liver in sauce.
FAQ
How do you choose pork liver? +
Fresh liver is firm, brown-red in colour, with no grey film. The smell is neutral, without any "chemical" note. The size is large (from 1 kg). The brands "Miratorg", "Velikolukskiy" and "Dymov" are tried and tested. Thaw frozen liver in the fridge for 12–24 hours, not in hot water. Be sure to trim off the membranes and vessels – they make the liver tough. Soak it in milk for 1 hour and the "characteristic" aftertaste and bitterness will go. Do not buy liver that is very dark or has a greenish tinge (bile) – it has gone off. Check freshness by piercing it with a knife: the juices run clear (fresh) or cloudy (old). For a "premium" flavour, use farm pork liver. Remove the sinews and gristle – they will "turn up" in the finished dish.
Which sour cream should you choose? +
Ideally, sour cream of 20–25% fat (thick, it will not "run" in the sauce). Alternatives: 30% (richer, for a "premium" sauce), 15% (for a lighter version). Do not use 10% – it will "split" when boiled. The brands "Prostokvashino", "Domik v derevne" and "Brest-Litovsk" are tried and tested. Fresh sour cream is smooth, without "curdy" lumps. Homemade village sour cream is the "premium" option. Plain yoghurt is an alternative to sour cream (lighter, but more sour). Cream of 33% + lemon juice (1 tsp) is the "budget" option. Do not use low-fat sour cream – the sauce will be "watery" and "bluish" in colour.
How long does liver in sour cream keep? +
In the fridge in a container with a lid – 2–3 days. Reheat in the microwave for 1–2 minutes or in a skillet with 1 tbsp of water under a lid for 5 minutes. On the second day the dish "settles" and the flavour becomes richer. I do not recommend the freezer (the sour cream will "split" after thawing). Do not leave it at room temperature for longer than 2 hours – a meat sauce spoils. The sauce will thicken in the fridge – this is normal, and it becomes liquid again when heated. For a "packed lunch" – with a side in a container. The liver may become "tougher" after a second reheating – do not reheat it more than once.
What do you serve liver with? +
Sides: mashed potatoes (a classic – the sauce soaks in), pasta, buckwheat, boiled rice, millet. Vegetables: steamed broccoli, cauliflower, braised carrots, asparagus. A fresh salad: cucumber + tomato + herbs. With black bread or garlic croutons – a "rustic" serving. With a glass of red semi-sweet wine – a "European" serving. For a "family dinner" – with mashed potatoes and pickled cucumbers. With a cup of herbal tea or fruit drink. For a "lighter" version – with steamed vegetables and no side. A universal everyday dinner. It is especially good with dill on top – it adds a "fresh" note.
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