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Pork liver with leek wok

Pork liver with leek wok

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Today I tested the wok-moku, purchased from the pantry.

  • 560 g pork liver
  • 4 thinner leek threads
  • 1 cup of tomato juice
  • 1/2 cup white wine
  • salt
  • pepper
  • 50 ml oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork liver with leek wok:

First we cut the liver into small pieces, then the leeks into rounds. Put the wok on the fire, let it heat up, add the oil and the sliced ​​leek, sprinkle with salt and pepper, let it cool, when it has softened well, add the wine and let it boil until it drops. Add the liver, leave for 10 minutes, then add the tomato juice, reduce the heat to low and let it boil until the liver penetrates. Taste and season with salt and pepper.

Liver pate with truffles and scallops. sacred and profane

Apparently, the jumara next to the truffle is like cold polenta next to a splendor of foie gras,, but here is another exception that confirms the rule that appearances deceive. I wanted a crispy texture in the pate, which would take it out of anonymity, but without aggressing the taste and the general texture of the composition. The jumara turned out to be the winning lottery, but a fine jumara, resulting from the bacon cut into small cubes, which, after being fried, did not exceed the side of the small tin dice. I prepared the pasta from a mixture of pork leg and veal tender liver, in equal amounts. Spices: salt, pepper, garlic, a bay leaf, a few slices of hot pepper and a sprig of thyme, just enough to give it a subtle aroma, but not to sabotage the aroma of the truffle. And obviously a shot of good brandy. In fact, two, one in pate and one with me, so that my work would fall happily on the way to the evening. Also in this version, I made a crazy rabbit and bird liver in a year.

/> I started by frying the bacon cubes in a spoonful of hot lard, about 10 minutes & # 8211 being small they fry quickly, I took them out on an absorbent napkin, I gave them a pinch of salt. I recommend that you do more than the portion for the pate, because the temptation to nibble on the scallops is enough to shave them all.

I heated the wok with 2 tablespoons of lard and I fried the meat over high heat for 2 minutes, I turned on the low heat, I added the onion, I covered the pan, I let the meat simmer for about 7 minutes. I added liver, garlic, pepper, bay leaf, hot pepper, thyme and shotbrandy, I left them in the pan until the superficial liver penetrates, ie to remain pink on the inside (4-5 minutes). I took out the bay leaf and the thyme sprig, I put all the contents of the pan in the blender /> together with 2 tablespoons of the leftover sauce, a teaspoon of salt and butter, they turned there until a fine paste came out. I took the knife out of the blender and added the scallops, I mixed everything to the spoon. I transferred the pate to the bowl, poured over it a layer of melted butter in which I threw a tip of a tumor knife, and let it cool until the next day.

I put the truffle slices on the pate slice, which in turn was parked on a slice of toast. A few rounds of hot peppers and green onion leaves give taste and color. Perfect for Christmas!

Leek pie and mushrooms: ingredients, preparation

Ingredients for 2 pie rolls:

  • a pack of thin sheets of pie (400 grams)
  • 1 kilogram of white or brown or mixed mushroom mushrooms
  • 4-5 leeks
  • 2 white or red onions
  • 200 grams of cheddar or cheese cheese
  • 4-5 cloves of garlic
  • 100 grams of butter
  • 6 tablespoons oil (sunflower oil or olive oil)
  • a bunch of fresh parsley (optional)
  • salt and pepper to taste

Method of preparation:

Peel a squash, grate it and wash it well under cold running water. Put them in a blender and mix for a few seconds to grind them.

Peel the onion, leek and garlic and chop finely. Put the cheddar cheese or cheese on the large grater.

In a large wok, melt half the amount of butter over medium heat. Add 2 tablespoons of oil and pour in the wok the garlic, onion and a pinch of salt.

Saute them for 2-3 minutes, then add the finely chopped leeks. Leave on the fire for 10-15 minutes. After the time has elapsed, remove the leek, onion and garlic mixture from the wok and place it in a bowl.

In the same wok, melt the rest of the butter, then 2 tablespoons of oil. Pour the chopped mushrooms into the wok, leave on the fire for 1-2 minutes, then add the leeks. Leave on the fire for about 10 minutes or until the liquid evaporates almost completely.

Remove the leek mixture with mushrooms in a bowl, add the grated cheese, chopped parsley, season with salt and pepper and mix well.

Divide the pie sheets in half (usually 10-12 sheets). The leek filling with mushrooms is enough for 2 rolls, so divide the leaves in two. Or you can put the filling on the entire surface of the sheets, without making a roll. It depends on how you like it and how easy it is for you.

In a large baking tray lined with parchment paper, place 3 thin sheets of pie, grease them with a little oil, then put on top of them the other 3 sheets. In the middle put half the amount of leek and mushroom filling. Roll well and put another drop of oil (or melted butter) on top.

Do the same with the other sheets and the rest of the filling.

The pie with leeks and mushrooms is put in the preheated oven for 15-20 minutes, at a temperature of 170 degrees Celsius.

Below, the video version of the SoDelicious leek and mushroom pie recipe, to which boiled eggs are added.


Mix the vegetables in the wok

Chinese cabbage, carrots, bamboo, wooden ears, bell peppers - 350g

Broccoli with garlic in a wok

Broccoli, carrots, garlic - 350g

Hardened wooden ears with fried eggs and cucumbers

Wooden ears, eggs, cucumbers - 350g

Chinese cabbage with wooden ears

Chinese cabbage, wooden ears - 380g

Bamboo with wooden ears on the wok

Bamboo, wooden-ears - 350g

Ganbian beans

Beans, salt, pepper, minced chicken - 350g

Chicken with pineapple

Chicken breast, special sauce, eggs, flour, pineapple - 350g

Chicken with 5 flavors

Chicken breast, special sauce, eggs, flour - 350g

Chicken with orange sauce

Chicken breast, special sauce, eggs, flour, orange sauce - 350g

Hot chicken

Chicken breast, bell pepper, carrots, bamboo, onion, wooden ears - 350g

Hot chicken with Chilli sauce

Chicken breast, Chilli sauce, wooden ears, carrot, bamboo, onion - 350g

Chicken in five colors

Chicken breast, wooden ears, bell pepper, carrot, bamboo - 350g

Pui Gong Bao

Diced chicken, carrot, bell pepper, hazelnuts, bamboo, onion - 350g

Sichuan chicken very spicy

Diced chicken, carrots, bell peppers, onions, sesame - 350g

From the heart to the liver

Every beginning is based on a dream, so I share with you my dream: Michelin restaurant in Romania. The dream restaurant succeeds despite the absence of highways, despite the popular perception that demands quantity rather than quality and despite the fact that most dishes that are traditionally eaten are only acclimatized and not created in Romania.

It is not clear to me if I have an apron or a suit, but I am there and I am proud to represent this restaurant in the kitchen or as a front of house manager.

I wake up there and I still have simple things to explore. Today I cook the meat that some people throw away, seeing it in the notorious area of ​​gastronomy: chicken heart and liver.

I fried the hearts and the liver one by one, in a pan greased with a teaspoon of lard, for 6-7 minutes each.

I hardened half a large onion, adding a tablespoon of Teriyaki sauce. That's because I'm a fan of Japanese tuning. In French it would be a reduction of wine with honey.

I chopped the hearts by hand, and I chopped the liver with the onion in the robot with a few tablespoons of sweet cream, a tablespoon of lard, a teaspoon of Dijon mustard, a yolk and a half. I wanted a paste that also had whole pieces of liver, so I didn't brutalize the robot's engine, I added hearts and adjusted the seasoning.

I filled some puff pastry packets with the liver paste that I cut, greased them with the remaining half of the yolk and baked them for 20 minutes in the gas oven that I set to 180 & # 8211 190 degrees (I didn't use the thermometer, just flair).

I enjoyed them with cream mixed with olive oil, spices and chopped leeks.

With the remaining egg whites I will try Lea's recipe.

No, the title of the article is not a tired word game, the liver is my favorite meat and I intend to explore all the culinary possibilities it can offer me.

Gutted pillows:

Make a paste from the liver, hearts, caramelized onions and the rest of the wet ingredients. Fill the puff pastry and bake until golden brown.

Asian style leek pork

Mix the pork in a bowl with the sesame oil, soy sauce, starch, sugar and half the garlic. Let them sit like this for 15 minutes.

Heat a wok over high heat. Add 1 tablespoon of oil and turn the wok so that oil reaches the walls of the pan. Add the leek and cook for 1 minute. Take it out on a plate.

Grease the walls of the wok with oil again and add the spice and pork mixture, along with the remaining garlic. Cook over high heat for 2-3 minutes until the proc meat is well browned.

Add the leeks back to the wok and cook with the meat for another minute.

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Wash the liver, meatballs and rind well with cold water and boil them together with the peeled onion and a tablespoon of salt.

It foams very well. Then add the bay leaves and cook for 1 hour.

When they have boiled, remove them from the juice and leave to cool.

They are then given twice through the mincer, first through the larger sieve and then through the smaller sieve, alternating pieces of liver with pieces of meat and mice.

The resulting mixture is seasoned with salt (if needed) and pepper and mixed well. Add the juice in which the meat was boiled, so that the resulting paste is slightly bound.

With this composition, the washed mats are filled very well with cold water. The ends are tied with thread.

They are boiled with cold water, pricking them from place to place so as not to crack. Boil for 30 minutes on low heat.

Remove to a pan and press until the next day.

Tip: Do not make large pieces of leprosy because the risk of boiling is higher.

Very tasty and attractive I added garlic and it looks tastier. although it is flour and so it is

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Pork liver with leek wok - Recipes

500 gr smoked pork ribs
1 large leek
500 gr tomato broth
2 cloves of garlic
4 carrots
1 tablespoon Univer garlic paste
3 tablespoons “Piros Arany” sweet pepper paste

For this recipe we will start by putting 500 gr smoked pork ribs in 4 liters of water next to the tails of a large leek and 2 cloves of garlic. Let it cook for 2 hours or until the meat comes off the bones. Meanwhile, cut the rest of the leek in half, and then into small slices, and cut the carrots into cubes. We harden them together with a little salt until they are cooked. After the meat has boiled, lightly remove it from the bones with a fork, and strain the soup and then add the meat back to the soup. Add the broth and hardened vegetables, after which we can add the Univer sweet pepper paste. Put a tablespoon of garlic paste, then cook everything for 5 minutes, then the soup can be served. Parsley and cream can be used for decoration.

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.

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I bought a piece of pork leg which I cut into thin / narrow pieces.

I also bought a jar of vegetables for chop suey, meaning bean sprouts, strangely named mushrooms, celery and I know what other plants from China.

Because I wanted a little more texture, I bought a bell pepper, a hot pepper, a cucumber and a sprig of leeks. Of course, he couldn't miss the soy sauce.

The magic dust is real. Magic. & Icircl you can find & icircn some oriental shops or you can prepare it yourself.

I rubbed the meat well with the spice powder.

I threw it in the wok with a little oil.

After it browned, I put the vegetables, both fresh and in the jar.

In the meantime, I let two blocks of rice noodles soak in water with balsamic vinegar and sugar.

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Video: Χοιρινή Τηγανιά με Μαύρη Μπίρα. Άκης Πετρετζίκης


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