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Pork liver in sour cream with onion stewed

Pork Liver Braised in Sour Cream with Onions

Simple, quick, melt-in-your-mouth — perfect as a main course for dinner! Pork liver braised in sour cream with onions comes out incredibly tender and soft, with a creamy flavor. It's easy to make and doesn't take long. The sour cream cooks down into a delicious sauce you can spoon over any side dish.

Julia M.

Recipe author

Pork liver in sour cream with onion stewed

Composition / ingredients

Servings:

Pork liver

400

Onion

Sour cream

100

Vegetable oil

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 35 % 9 g

Carbohydrates 19 % 5 g

141 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise pork liver in sour cream with onions? Gather all the ingredients. You can use sour cream of any fat content. Peel the onion and rinse it in cold water. If the liver was frozen, thaw it first by moving it from the freezer to the bottom shelf of the fridge. Rinse it well and remove all the membranes and veins.
Step 2:

Cut the peeled onion into half-rings, or a little smaller. Don't chop it too fine, or it'll disappear entirely as it braises — cut it so it's still visible in the finished dish.
Step 3:

Heat a skillet until hot and add a little vegetable oil. Add the chopped onion and fry it over low heat until golden, 3–4 minutes. It will soften in that time.
Step 4:

Meanwhile, prep the liver. Cut it into evenly sized pieces so they all cook at the same rate. Partially freezing the liver makes it easier to slice.
Step 5:

Add the sliced liver to the skillet with the onion. Stir and cook everything together for 5–7 minutes, covered, over medium heat, stirring now and then so the liver browns evenly on all sides.
Step 6:

Stir a little water into the sour cream to make it easier to mix, then stir in the salt and spices.
Step 7:

Pour the sour cream into the skillet with the liver, stir, and simmer covered for another 5 minutes. Don't cook the liver too long — 10–12 minutes total is enough to bring it to doneness. If pork liver braises too long, it turns tough and unpleasant.
Step 8:

You can serve the braised liver as a full meal on its own, or round it out with a side of mashed potatoes. Enjoy!

The onions make this dish even better, so feel free to add a lot more than the recipe lists. As they braise, they soften and start to break down, thickening the sauce. You can swap the sour cream for cream, but then you'll need to stir in a little flour dissolved in water while braising to thicken the sauce.
To keep the sour cream from curdling or splitting while it braises, first mix it with a spoonful of flour in a separate bowl, then add it to the pan. You can substitute cream of any fat content, but remember that the fat percentage of the sour cream or cream you use affects the calorie count.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and form toxic compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you cook in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
To keep your eyes from stinging while slicing onions, rinse the onion and the knife under cold water. Your cutting board won't hold onto the onion smell if you rub it with a slice of lemon before cutting.