The liver belongs to the category of offal, which appear as a result of slaughter of animals.
It would seem that a related product, but sometimes the liver is valued no less than the meat itself, or even more.
After all, it is very rich in useful nutrients, helps to increase the level of hemoglobin, gives the body the desired protein.
In addition, it is also very tasty - dishes from the liver. There are a large number of them. And the use of a slow cooker will allow you to cook pork liver with minimal effort and time.
In this case, the result will be at the highest level!
Basic principles for cooking pork liver in a slow cooker
To prepare dishes from the liver, it is important to choose the offal itself. The liver should be fresh, without an unpleasant odor, not sticky, have a natural dark blood color.
It is also necessary to properly prepare the liver - wash, remove the bile ducts, films, cut into the necessary pieces.
Often the liver is soaked in milk for tenderness.
There are different ways of cooking the liver in a multicooker: some simply use the Quenching mode, all products are laid immediately. In others, the Frying mode is first applied, and then the dish is brought to the ready using the Stew.
In addition to the liver itself, the composition of the dishes includes onions, sour cream, carrots, other vegetables, bay leaves, peppers of various kinds, salt, all kinds of seasonings and spices.
Simple: pork liver in a slow cooker with onions
This recipe can be considered fundamental, from it you can come up with various variations. Products are simply laid in a slow cooker and stewed. The liver is very tender, this dish is suitable for diet and baby food.
Ingredients
About a kilogram of pork liver
A pair of large onions
Vegetable oil - about two tablespoons
Salt, ground black pepper, sweet pea, oregano or other spices of your choice.
Cooking method
Wash the liver, clear of the film. Cut into pieces, remove ducts. You can soak it in milk for an hour, you can do without this procedure.
Cut into oblong slices or cubes - as desired. The main thing is that the slices are approximately the same.
Peel and cut onions in rings or half rings.
Pour oil into the bowl of the multicooker, put the liver and onions, add salt and spices. Mix.
Turn on Extinguishing for an hour. Juice from the liver and onions will be enough, no more liquid is needed.
Serve with buckwheat, potatoes, pasta, other cereals and vegetables. Such a liver is simply delicious with bread.
Classic: pork liver in a slow cooker with sour cream
Liver, onion, sour cream - a classic combination that is most often used in the preparation of this offal. Thanks to sour cream and a small amount of flour, a delicious delicate sauce is obtained that impregnates pieces of the liver, making them tender and juicy. All this can be prepared in a slow cooker, however, first you have to fry the products.
Ingredients
About a kilogram of pork liver
A pair of good onions
One carrot and one tomato - you can do without them or choose one
Cooking Oil
Flour spoon
100-1500 grams of sour cream
Half a glass of water - optional, if you need more sauce
Salt, ground black pepper
A handful of greens to taste.
Cooking method
Hold the liver in water for about half an hour, wash, remove excess.
Cut into cubes.
Peel the onion, cut into half rings or cubes - as desired.
Peel and chop the carrots or grate coarsely.
Dice the tomato.
Pour oil into the multicooker bowl, put the liver and onions, turn on the Baking mode for 10 minutes.
Then add carrots, if used, flour and turn on for another 10 minutes. Without carrots, 5 minutes is enough.
Put the tomato, if the dish is cooked with it, and add another 5 minutes.
Then put sour cream, salt, pepper, add water if desired, mix gently and put on the Braising program for half an hour.
When the signal sounds, add greens and let stand for 10 minutes.
Roast pork liver in a slow cooker with soy sauce
The addition of soy sauce makes the liver tender and saturates with a pleasant additional taste. Eggs help maintain juiciness and add satiety. This dish is best served with fresh or canned vegetables instead of the traditional side dish - it already saturates well.
Ingredients
Pork liver - about half a kilogram
Egg
Cooking Oil
Ground pepper, coriander, other spices to taste
Two tablespoons of soy sauce.
Cooking method
Prepare the liver in the usual way - remove the films, ducts, rinse well.
Cut into long thin slices, as usual for oriental dishes cut meat and vegetables. For convenience, you can pre-freeze the liver a little.
Mix chopped cubes with an egg, salt, add spices, mix.
Pour oil into the multicooker, set the Frying mode and immerse the liver.
It is necessary that the offal is fried - you can, by the way, do it in an ordinary frying pan, and then immerse the mass in a slow cooker.
After frying, add soy sauce to the liver and keep it warm for about an hour in the Heating mode. The liver will be saturated with aromas of sauce and moisture, it will become lush and tender.
Two in one: a pork liver in a slow cooker with potatoes and vegetables
This dish immediately includes a side dish of potatoes and zucchini. If steamed zucchini is not to your liking, you can only cook with potatoes. Or add cauliflower. It turns out a healthy dietary dish.
Ingredients
Pork liver half a kilogram
Large onion
Medium carrot
Sweet Bulgarian pepper
Large tomato
Hot pepper pod portion to taste
Bay leaf
Salt
3 potatoes
200 grams of zucchini
Fresh or dry dill
Vegetable oil.
Cooking method
Prepare the pork liver, as always, cut into rectangular non-thick slices.
Peel the onion, chop as desired - in half rings or cubes.
Peel the carrots, also cut into strips or diced.
Cut the pepper into thin strips.
Dice the tomato.
Peel the potatoes and cut into slices, also cut the zucchini.
Fry the liver in oil in a frying pan or in a slow cooker in the Roast mode from all sides until light brown.
Put the onion, fry a little more so that it turns brown.
Put the liver, onion, two kinds of pepper, carrot, tomato, bay leaf, and salt in a multicooker bowl.
Place potatoes and zucchini, slightly salted and sprinkled with vegetable oil, over the liver in the basket basket.
Put on Extinguishing mode for an hour and a half. Time depends on the amount of potatoes. The liver will cook in an hour, and the potatoes may be damp, so you can check and add time.
When the slow cooker beeps, add chopped dill to the liver and hold it closed for another ten minutes.
Slow cooker tenderness: pork liver soufflé
You can cook the liver not only in the form of slices, but also crushed. There are many recipes for liver casseroles, soufflé, cakes. The slow cooker is great for making soufflé - it will be tender, baked inside and will not dry out.
Ingredients
Pork liver 600-700 grams
Large onion
A pair of eggs
Glass of cream
A pair of spoons of flour
Salt, black pepper to taste
Small piece of butter
A teaspoon of baking powder - you can without it.
Cooking method
The liver should be thoroughly cleaned of the films and bile ducts, cut into pieces and pass through a meat grinder or blender.
It should be a liquid mass. Together with the liver, we also chop onions.
Drive eggs into the resulting puree, pour cream, add flour, salt, spices, baking powder.
Mix all the ingredients, you can use a mixer for reliability.
Grease a cup of a multicooker with a piece of oil.
Pour out the liver mass and set the Baking mode for about an hour.
At the end, let the souffle stand in the multicooker for another 15 minutes.
It’s not always possible to pull the dish out of the bowl completely. Therefore, it is safer to directly divide it into slices in a slow cooker and take it out one at a time.
Souffle is served as a main dish with a side dish, and just with bread as sandwiches.
Pork liver cake in a multicooker
Liver cakes are loved by many. These are biscuits from the liver dough, layered with sauce and filling. Usually cakes are baked in a pan in turn, like large liver pancakes. In the multicooker, one thick cake is prepared, which can then be cut into several layers and layered.
Ingredients
For cake
Approximately 600 grams of pork liver
Two eggs
About a glass of flour or semolina
Large onion
For filling
200 grams of mayonnaise, can be cut in half with sour cream
A couple of cloves of garlic
Two large carrots
A pair of onions
100 grams of cheese
Fresh cucumber
Frying oil
Salt to taste
Cooking method
Make minced meat from the liver. To do this, clean it, cut into pieces, grind through a meat grinder or in another way, along with onions.
Add semolina or flour, eggs, salt, let swell for half an hour. It should get a thick mass.
Grease the bowl of the multicooker with vegetable oil, sprinkle with semolina.
Pour the minced meat and set to Baking for an hour.
Meanwhile, prepare the filling.
Peel, crush and mix the garlic with mayonnaise and sour cream.
Dice the cucumber.
Grate the cheese.
Peel onions, chop into cubes, fry in oil.
After a while, add peeled grated carrots to it. Salt, fry together.
Ready cake should cool slightly in the slow cooker. Then get it out and let it cool completely.
Using a long knife or thread, cut the cake into 2-3 layers.
Grease each with mayonnaise and garlic.
On one, put carrots with onions as a filling. Cover with a cake, squeeze a little.
On the second - cucumber and grated cheese.
If there is a third cake, you can simply grease it with mayonnaise or lay out the filling that remains, or combine two.
Let the dish stand for a couple of hours. Cut like a regular cake.
Secrets and tricks of cooking pork liver in a slow cooker
Pork liver is sometimes bitter. That is why it is better to soak it - if not in milk, then at least in water. Cut into pieces and hold in water, then dry and cut already into the desired pieces.
To easily remove the film from the liver, you need to place it in very hot water for a second - it’s not necessarily boiling water, often as hot as possible under the tap. The film will break off and easily clean.
It is also easier to remove the film if the liver is frozen.
If you need to fry the liver, you need to do this at high temperature. With slow heating, the liver will dry out and become stiff. And in hot oil it will be fried on the outside, keeping the juice inside.
The liver has a specific smell that not everyone likes. Correct its black ground and allspice, coriander, other spices. And underline - bay leaf. Therefore, it is better not to add laurel if you need to interrupt the liver odor.
