Pork liver paste at home – step-by-step recipes for cooking in the oven and slow cooker with a photo

The content of the article

• How to cook pork liver paste
• Pork liver pate in a slow cooker
• Oven baked pork liver pate
• Pork liver paste in jars
• Pork liver pate at home – recipe
• Pork pate at home
• Pork liver pate at home
• Delicious pork liver paste – cooking secrets

This by-product has high fat content, but also contains a large number of trace elements, vitamins, which are in a natural form. After cooking, pork paste will contain biologically important components that improve health, nourish the human body, which are easily absorbed and stored for a long time..

How to cook pork liver paste

To create a delicious snack, you need to buy only fresh offal. The liver should be red-brown in color, without blood clots, spots, have a smooth surface. Please note that there are no bile-stained areas, fewer bile ducts. To prepare a paste of pork liver, it is first washed well, remove the shell (film).

Pork liver paste may be bitter. To avoid this, it is necessary to soak the meat in cold water, change the liquid several times. It is recommended to blanch offal before cooking. To do this, cut the liver into large pieces, dip in salted water, cook for 5 minutes. Next, discard the meat in a colander, rinse with cool water. After that, the liver will be juicy, soft and not bitter..

Pork liver pate in a slow cooker

Making this delicious sandwich snack can be done in several ways. One option is a multicooker, a wonderful and very convenient appliance that all housewives appreciate. It helps to cook a huge number of different dishes at home without much effort. Pork liver pate in a slow cooker helps to achieve the desired state of the offal, after which you can easily use the chop to achieve the necessary consistency. No need to smoke the kitchen with a frying pan or heat the oven, everything turns out quickly and simply.

Oven baked pork liver pate

As a rule, the appetizer is brought to the desired state after the meat is fried or stewed, but in this embodiment, everything is done the other way around. Pork liver paste, baked in the oven, must be crushed in advance to a homogeneous state and only then baked, laid out in tins. Unlike classic cooking, with this option, the appetizer can be served immediately hot, you do not need to wait until it cools down. Some of the treats can be eaten right away, and the second sent to the refrigerator for storage.

Pork liver paste in jars

Many housewives stock up on tomatoes, cucumbers for the winter, but you will not surprise anyone with such pickling. You can cook pork liver paste in jars at home. As additional components, as a rule, take mushrooms, onions and fresh vegetables, spices, herbs. Before closing, the jars must be sterilized in the microwave or oven. From the dishes you still need lids, a large lockable container, a blender or a meat grinder, a grater. In the future, simply follow one of the recipes, which will be given below..

Pork liver pate at home – recipe

On the shelves you can find ready-made treats at an affordable price. However, most housewives want to know how to make pork liver paste at home. More often, self-cooking costs much less than overpayment for packaging in a supermarket. There is a classic recipe for liver paste from pork liver, but there are also options with the addition of additional spices, vegetables to give the desired taste. You can independently adjust the amount of ingredients based on personal preferences, the main thing is to maintain proportions.

Pork pate at home

Cooking time: 1-1.5 hours.
Servings Per Container: 15.
Calorie content: 145 kcal / 100 grams.
Purpose: appetizer.
Cuisine: European.
Difficulty: medium.

Pork pate at home can be cooked in a slow cooker or oven, but in any case the algorithm of actions is similar. Be sure to buy a good piece of liver, because spoiled meat will greatly affect the taste. Below is a recipe for pork liver paste, which also includes lard and fresh vegetables. It will take a larger pan to put out all the ingredients on it..

Ingredients:

• onions -2 pcs.;
• salt;
• carrots – 300 g;
• pork liver – 1 kg;
• black pepper;
• butter – 200 g;
• fresh lard – 300 g.

Cooking method:

1. Cut lard in large pieces, put on a preheated skillet.
2. Peel, wash the carrots, cut into thin plates, then chop with straws. Add to the pan (it should already have fat for frying from bacon), cover with a lid.
3. Cut the onion in a way convenient for you, you can cubes or half rings. Add to carrots, mix and cover again.
4. Wash the liver, cut the veins, the film. You can pre-soak the offal in milk / water. Divide the liver into medium slices, add to the remaining ingredients, cover, 5 minutes you need to stew the snack.
5. Gently mix all ingredients, leave to simmer for another 30 minutes. 10 minutes before cooking, add salt and pepper to taste. You can check the readiness of the dish by the absence of a mother tongue, when you cut the largest piece of liver.
6. Using a meat grinder, twist the finished mass twice, so that a smooth, tender snack is obtained.
7. It is better to add butter to a warm mass, then you can just cut into pieces, and it will melt itself. If the paste has cooled, then you should first melt the oil.
8. Thoroughly mix the mass, it must be cooled by shifting to another container.

Pork liver pate at home

Cooking time: 2-2.5 hours.
Servings Per Container: 20-25.
Calorie content: 160 kcal / 100 g.
Purpose: appetizer.
Cuisine: European.
Difficulty: medium.

Pork liver pate at home will turn out delicious, without bitterness, only if you choose a good liver. Look for fresh, spotless red-brown meat so that there is a minimum of living or bile ducts. You can eat this appetizer immediately after cooking or preserve it in jars for the winter (if you wish). Below is a step-by-step recipe for creating this dish.

Ingredients:

• lard – 1 kg;
• garlic – 10 cloves;
• liver – 1 kg;
• black pepper peas;
• onions – 0.5 kg;
• heart – 1 kg;
• carrots – 0.5 kg;
• Bay leaf;
• allspice.

Cooking method:

1. Cut all the meat into large pieces, put it in a pan, fill it with water and put on fire. When the liquid boils, drain it, rinse offal with running water, put back into the pan, boil again and reduce the heat to a level so that the contents are slightly boiling, put salt. Add spices 20 minutes before the end of brewing.
2. In a separate container, fold the coarsely chopped lard, fill it with water and put on fire and reduce it after boiling. Hold both pots for 2 hours.
3. First cut large, then scroll through the meat grinder carrots, onions, along with garlic.
4. Ready fat, offal, discard in a colander, let all the liquid drain. Then pass through a meat grinder and mix with other components. If the consistency does not look completely homogeneous, scroll through the mass again.
5. Put the ingredients in a pan, put on fire, keep onions ready. It can be added if necessary.
6. Next, you can spread the snack on sterilized jars or serve.

Delicious pork liver paste – cooking secrets

The classic version of how to make pork liver paste is relatively simple, but it takes several hours of preparation and preparation itself. If the proportions are observed correctly, then no problems should arise. Remember that the dish will turn out much tastier if you take fresh offal without stains, with a smooth surface. Here are a few more tips on how to make a delicious homemade pork liver paste:

1. If the resulting mass looks too liquid, put a couple of tablespoons of flour.
2. If you cook a snack in a slow cooker, then it will turn out harder. Such an appetizer is not smeared on bread, but cut into slices.
3. For a change, you can put hard cheese in a dish before baking.