Grilled pork liver

Grilled pork liver

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The liver is washed and sliced ​​into suitable slices. A little thicker to stay juicy.

Heat the grill and grease with oil.

Place the liver on the grill and turn a few times until done.

Remove from the grill, sprinkle with salt and pepper and serve hot.

I ate it with a salad of vegetables without another garnish.

Good appetite!

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For a tasty family lunch, the Grilled Pork Liver Recipe with Green Bean Garnish is just right!

Grilled pork liver with green bean garnish

For a tasty family meal, the Grilled Pork Liver Recipe with Green Bean Garnish is just right!

Recipe Grilled pork liver with green bean garnish - Ingredients

  • 1 kg pork liver
  • 800 gr green beans from the jar
  • 350 gr preserved mushrooms
  • 2 bunches of green parsley
  • 1 link dill
  • 100 ml oil
  • a head of garlic & ndash
  • Salt and pepper

Recipe Grilled pork liver with green bean garnish - Preparation

The liver is cut into thin slices and lengths.

The liver slices are seasoned with a combination of spices.

Place them on the grill where they turn twice on each side, making sure not to brown too much.

To keep it warm, until the garnishes are prepared, store them in a covered dish on the hot plate.

Drain the green beans, and fry in oil and icircncins. Bake for 3-4 minutes, then take with a whisk, drain the oil and place on the serving platter.

Drain the mushrooms, put in a blender, add a little oil, 3-4 cloves of garlic and a bunch of dill and turn into puree.

The slices of liver are placed on the serving plate in a V-shape, on the bed of green beans and in the inside of the V, 3 points of mushroom puree are sprinkled.

Before serving, sprinkle finely chopped parsley over the slices of liver.


Over the years I have tried several skewer recipes. We tried several recipes using different marinades and different meat. But my grandfather always scolded me and told me that I should try the traditional Armenian recipe, but which has a little secret. it is a recipe that does not take you too long and in which you find the taste of the real Armenian cuisine.


  1. 1.5kg pork muscle
  2. 3-4 large onions
  3. 2 teaspoons mustard sauce
  4. Black pepper to taste
  5. Pepper mix to taste
  6. 2 tablespoons oil
  7. Salt to taste


Because we don't like too much meat, we choose pork. It is the finest pork. We cut the meat into 4-5 cm pieces. We put the meat in a bowl. Cut the onion into thin slices. When we add the onion to the meat bowl, we squeeze it in our hand so that the juice comes out. Add all the ingredients and mix well. Put the meat dish cold for at least 4-5 hours or 24 hours. Now I'm going to mention that little secret. In order not to get a virtuous and dry meat, we will add salt 10-15 minutes before cooking the meat. We light the fire. We use charcoal, commercial briquettes or hardwood. Meanwhile, put the meat on the needles.

The good temperature for baking meat can be checked by hand. If we can hold the palm for 5 seconds above the embers in the region where the meat will be placed, then it is ok. We put the needles and rotate them every 3-5 minutes. Bake for 20-30 minutes. After the meat is well browned, we check it if it is cooked. With a knife we ​​cut a piece of meat that we think is bigger. If the meat does not have a pink hue, then the meat is well prepared.

Grilled pork liver - Recipes

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All about grilled pork

Steaks from the back of the neck, chop or pork tenderloin - these are the pieces of pork that are especially popular on the grill, especially for those who are new to cooking. This is because, unlike beef or lamb, pork is grilled because it forgives some mistakes, such as if it is not turned over too often.

For grilling, pork should in principle have a pinkish-red color and a marbled structure - so it is lined with fat. This will keep it juicy after grilling. Here are the things you need to pay attention to.

Grilled pork muscles

Method of preparation:
To make the marinade, crush the cumin seeds, fennel seeds and cloves in a mortar and mix them with the paprika, peel and orange juice, thyme, garlic, ketchup and balsamic vinegar.

Season the pork fillets with salt and pepper, then dip them in the marinade. You can leave them to marinate for half a day, with a minimum interval of one hour.

Place the meat on the charcoal grill for 15-20 minutes, until nicely browned. Each time you turn the fillets over, sprinkle them abundantly with the remaining marinade, covering them with a sticky, blackish glaze.

When ready, place the fillets on a large platter and let them sit for 5 minutes. Sprinkle with chopped coriander or sprinkle with lemon juice.
Serve with a red wine.

Pork liver, tenderized in milk

We are not very fans of pork liver, but once a year, I try to prepare it in different ways.
This time I tried the option of frying it in milk.
It turned out good, but the chicken liver is getting better!
I am posting this recipe in the idea that maybe someone prefers pork liver and you can even feel the difference of its tenderization in milk.
I know this technique from an older colleague, she always brought us to work, after the holidays, pork liver tenderized in milk, then fried or prepared with sauce.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 1 kg pork liver
  • 500 ml of fresh milk
  • 1 red onion
  • salt to taste
  • spice mix (Spicy & Hot)
  • thyme
  • 2 was dafin
  • a paprika powder
  • 4-5 cloves of garlic
  • 200 ml of sparkling wine
  • 30 ml oil
  • 3 tablespoons tomato paste with baked peppers

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
Wash the liver well and portion it into 2 cm thick pieces.
Prick the slices of liver from place to place, place them in a bowl with a lid and pour cold milk over them to cover them.
Refrigerate the dish for at least half a day, if we really want to soften the liver.
I kept it from evening until noon the next day.
The next day, drain the liver well, place it in a non-stick pan in which we put a little oil and grind spices on it, sprinkle the paprika, thyme and a pinch of salt, add two bay leaves, cover fry the pan and let it simmer for about 15 minutes, during which time we turn the liver from side to side.
After the liver takes on a light crust, add the finely chopped red onion, the sliced ​​garlic and mix them between the liver slices, then after 5-6 minutes, add the wine and cover the pan again, letting the liver simmer over low heat. 15 minutes, after which we add the tomato paste with baked peppers, prepared at home, or just the tomato paste, if we don't have baked peppers.
Leave the preparation on the fire for another 10 minutes, then we can serve it simply, or with a potato garnish.

You can replace sparkling wine with red wine, and the sauce can be seasoned to taste, sweeter or spicier.


Thinking of a spring barbecue, I was looking at the meat section one day where the marinated pieces from various assortments looked so appetizing that I came up with the idea for the next dish today - grilled pork breast. It is true that it has a layer of fat, but this should intensify the delicious taste and fragility of a successful barbecue.


  • 800 gr. pork breast
  • 1 tablespoon mustard dijon
  • 1 tablespoon barbecue sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • 1 piece of ginger (1.5 cm)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon Chinese mixture 5 spices
  • ½ teaspoon ienibahar

Season my pork breast well, without portioning it, with all the spices prepared, then sprinkle it with a generous layer of sauce consisting of lemon juice, soy sauce, mustard and barbeque sauce.

I leave it to marinate in the fridge for 24 hours in the marinade that wraps it and I make sure to turn it a few more times to make sure that it melts evenly on all sides.

While it is perched on the hot grill covered with a lid to penetrate well inside, I prepare some potato roses that I catch with a toothpick and fry them in a bath of rapeseed oil.

With a cornis cucumber next to it and a quality beer, I hope you choose as a variant to prepare at home a juicy pork breast grill to celebrate a day of this cloudy weekend in May.

GIRLS and GRILLED RECIPES / Kitchen Secrets & # 8230in 12 TASTY IMAGES

Bucatarescu and Editura Integral present a volume from the Collection & # 8220Secretele Bucatariei & # 8221. The new appearance is dedicated to the GRILL, at the beginning of the barbecue season.
The book offers 133 RECIPES and practical solutions for grilling at the price of only 17 lei.
Available on www.eintegral.ro!

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Video: Inihaw na Atay ng Baboy. Grilled Pork Liver (August 2022).