Delicious and soft pork liver stewed in honey sauce with cherries and spices - an unusual step by step recipe photos

Pork liver is not as soft as the beef or chicken, and the smell of it is rather peculiar. But in the capable hands of the hostess even pork liver can become a true culinary masterpiece. Try to cook in my cookie recipe with stewed cherries, honey and spices. Cherry juice slightly softens the liver and makes the dish especially gentle, honey makes the taste of unusual and piquant, and spices give braised liver terrific flavor. Recipe added a photo, a step by step process of preparing footage.

Ingredients:

• pork liver - 1 kg;

• pitted cherries (fresh, frozen or canned without sugar) - 200 g;

• Honey - 30 g;

• lean oil - 40 g;

• onion - 70 g;

• carrots - 70 g;

• bay leaf - 2 pcs .;

• coriander - 1 tsp .;.

• salt - 1/2 tsp..

How to cook liver braised in sauce

Starting to cook, we need liver cut into small pieces of any shape, add salt, stir and refrigerate.

In the meantime, we will deal with vegetables.

Carrots and onions to clean and then chop.

Onions cut into rings and carrots - slices.

thus prepared vegetables we put on a heated pan with vegetable oil and lightly fry them (medium heat).

Next, go to the cherry pan (right along with juice), honey and mix the contents of the pan.

Immediately lay in pan and cut into already prosolivshuyusya liver. Again, mix the ingredients thoroughly. If cherries stood out enough juice, you can add them to a pan of boiling water 50-70 ml. Then, reduce the fire pan, cover with a lid and give the liver to put out the cherries and vegetables for ten minutes.

Next, open the lid, stir our dish and add spices. Then, you need to try a cherry sauce and it dosolit if necessary. After that, once again cover with a lid and simmer the pan liver in sweet and sour sauce for another ten minutes.

The finished dish, you can shift into a saucepan.

Or apply braised pork liver with buckwheat, pasta or rice. As seen in the photo, this time, we have served with buckwheat.