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Fried pork liver with mujdei

Fried pork liver with mujdei

The liver is portioned, wiped and soaked in milk for approx. one hour. Then remove and dab with absorbent paper. Fry in hot oil.

The sauce is made from 3-4 cloves of crushed garlic with salt and oil. Rub until it becomes a paste. Add yogurt, sour cream or water as needed. It is used as a spice in some dishes.

For the garnish you can use puree, rice or vegetables. I used Mexican vegetables from the supermarket. In the oil in which I fried the liver, the vegetables were choked for approx. 15-20 min.

The liver is served hot with mujdei and vegetables.

Good appetite!


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Fried Pork Liver, in the Frying Pan

Pork liver to be fried should not be washed. It is kept for 15 minutes in milk, enough to cover it, then it dries well with an absorbent napkin.

Cut into pieces of the same thickness so that it is fried at once. Sprinkle with pepper and pass through flour, then fry in hot fat, 5-10 minutes on each side. When it returns, it must not be pricked with a fork, so that the juice does not leak from the inside. Toasted liver loses its taste. The longer it is kept on the fire, the stronger and less tasty it becomes.

It is salted only at the end, or at best, when consumed. Serve immediately, on a plate or heated plate, plain or with a garnish of vegetables, rice, potatoes, etc.


Garlic paste paste

Garlic paste & # 8211 ingredients

  • 2 heads of garlic
  • 1 teaspoon salt
  • 2 tablespoons sunflower oil
  • optionally, a few drops of lemon juice or vinegar, as desired

Method of preparation

We started with the description of this type of mujdei because it can not only be used as such, for those who prefer a very intense flavor and do not care about social conventions, but this garlic paste is an ingredient for other types of mujdei.

  1. Peel the garlic.
  2. Put the chopped garlic in a mortar and sprinkle with salt.
  3. Grind until it becomes a paste.
  4. Add the oil, little by little, stirring vigorously, until the whole amount is incorporated. The mixture will emulsify and get a creamy, white appearance.
  5. At this stage it is ready to be used as a plow or to prepare another type of mujdei.

If I use a fresh garlic, freshly brought from the garden, tender, I don't even bother to cut it before crushing it. However, if the garlic is drier, it is preferable to be chopped with a knife or with a garlic press before and salted as it will soften and will be easier to crush.

As for the texture of the pasta, it doesn't have to be very fine, it's more depending on your preferences. We do not make it very fine until we want to serve the juice to the guests, for us, a more rustic texture, with pieces of garlic, is perfect. For convenience, the paste can also be made in a blender, but I prefer the mortar because the blender requires a little more liquid and the texture is less controllable than when I do it in the mortar.


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Video: How to cook Pork Liver. Pork Liver Recipe (December 2021).