Because during the week, I usually don’t have much time for cooking, I thought of making something quick, tasty and healthy for dinner at the same time. The fried pork liver recipe served with garlic sauce and mashed potatoes is the ideal option for a tasty dinner, easy to cook and loved by the whole family.
Table of Contents
Due to the high content of nutrients, vitamins (especially vitamin A and vitamin D) and iron, the liver is often considered a “superfood“, so I try not to miss it from the family menu. For this recipe, the most indicated and suitable is to use pork liver because it is bigger than chicken or turkey, and we can work with it easier.
If you have chicken or turkey liver, I recommend you try my sautéed chicken liver with onion, and you will see that it is so delicious.
Let’s See What Ingredients We Need?
We need about 660 g of fresh pork liver for three generous servings because I don’t like to use frozen liver in this recipe. As ingredients, we also need a cup of milk in which I will soak the liver, sea salt and freshly ground pepper.
I will serve fried pork liver with a simple sauce made of five cloves of garlic, a tablespoon of Greek yoghurt, sea salt, freshly ground pepper and a little sweet paprika.
Preparing the Livers
As I said, before I start frying, we have to prepare the liver, which means slicing it into the right pieces for the first time. Suitable pieces mean that they are about the same thickness, to be fried at the same time, but not too thin (at least 1 cm / 0.4 inch thick) because then they are fried too fast and will have a stronger texture.
We will also have to remove if certain pieces of the digestive tract or other organs are attached, leaving only the liver clean.
I put the slices of liver in a bowl and pour a cup of milk on them, which I let them soak for 1-2 hours in the refrigerator. This operation is not necessary, many people do not, but I found that the liver previously soaked in milk will have a much more pleasant taste, be less pregnant, less bitter and have a much softer texture.
This is my version’s fried pork liver recipe, so I recommend you try this method; you will see what major differences you will get, and I am convinced you will love it.
Preparing the Garlic Sauce
Until the liver is soaked in milk, I start to prepare the garlic sauce, which is also made very quickly. After I have cleaned the garlic cloves, I crush them in a bowl or a cup to prepare the sauce.
Season the crushed garlic with half a teaspoon of sea salt and a quarter teaspoon of freshly ground black pepper.
Mix the garlic with a tablespoon of oil, poured little by little like mayonnaise until we get a softer paste, then I add a good spoonful of Greek yoghurt.
To give it a little colour and more flavour, I also put half a teaspoon of sweet paprika and mixed further. In the end, I thin it with 2-3 tablespoons of water so that the taste is softer and that the garlic aroma does not predominate over the liver aroma.
How to Make the Fried Pork Liver Recipe?
Liver Drying
After it has been soaked in milk, I take out the liver slices and dry them well on a kitchen towel. The liver must be very dry; otherwise, it will sprinkle with oil in the kitchen during frying.
Season the liver only with freshly ground black pepper without adding sea salt because it is better to salt it at the end; otherwise, the liver becomes gummier.
Frying the Livers
In a non-stick pan, heat about 75 ml of sunflower oil at medium temperature and then fry the liver slices. Because the liver tends to spray oil as if it were exploding, I usually push the pieces of the liver with the tip of a knife, making a few notches.
It is important not to fry the liver too much because the texture changes and becomes stronger, only a minute or two on each side until it acquires a copper colour.
If they are fried, I take them out in a bowl, and now I season them with sea salt, after which I continue to fry the rest of the liver. If necessary, add more oil to the pan.
This was the fried pork liver recipe, made in the style of Timea’s Kitchen, and we were in a hurry to serve it while it was hot.
Serving This Great Dish
We like to serve the fried pork liver hot with this wonderful garlic sauce and mashed potatoes, but you can also use other garnishes such as french fries, rice, polenta or various salads.
If you like my fried pork liver recipe, I also recommend you try other quick recipes made in the pan from our blog, such as:
- Turkey Liver Pate
- Easy Pan-Fried Steak Recipe
- Fried Breaded Pork Chops Recipe
- Honey and Garlic Chicken Wings Recipe
- Pork Steak-With Fries, Salads and Garlic Sauce
- Pan Fried Rainbow Trout Recipe
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Fried Pork Liver Recipe
Equipment
- 1 bowl
Ingredients
- 660 g pork liver fresh
- 1 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 1 cup milk
- 5 cloves garlic
- 1 tbsp Greek yoghurt full fat
- ½ tsp sea salt kosher
- ¼ tsp ground pepper freshly ground
- ½ tsp sweet paprika powder
- 3 tbsp warm water
- 100 ml sunflower oil
Instructions
- Slice the livers into the same thickness pieces at least 1 cm / 0.4 inch thick and remove if certain pieces of the digestive tract or other organs are attached.
- Put the slices of liver in a bowl, pour a cup of milk on them and let them soak for 1-2 hours in the refrigerator.
- Take out the liver slices from the milk and dry them well on a kitchen towel.
- Season the liver only with freshly ground black pepper without adding sea salt.
- In a non-stick pan, heat the sunflower oil at medium temperature and then fry the liver slices only a minute or two on each side until it acquires a copper colour.
- Take them out in a bowl and now season them with sea salt.
- Crush the garlic cloves in a bowl, season with sea salt and freshly ground black pepper and mix it with a tablespoon of oil, poured little by little like from mayonnaise, until you get a softer paste
- Add the Greek yoghurt, the sweet paprika and mix further. Thin it with 2-3 tablespoons of water.