Fried pork liver

Name: Fried pork liver
Ingredients: 4 thin slices pork liver; 2 tablespoons pork lard; 3 garlic cloves; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 50 ml white wine; 1/4 teaspoon vinegar

Meat - Fried pork liver by Georgia O. - Recipia

Fried pork liver is cooked in lard with garlic and a quick white wine sauce. It browns on the outside and stays tender in the middle. The slices cook quickly, and the sauce that forms in the pan coats them lightly, with the garlic left in the fat. I prefer slices that are about the same thickness, so I can take them out at the same time. Preparation: 10 minutes. Cooking: 13 minutes. Total time: 23 minutes. Servings: 4. Approximately 260 kcal and 31 g protein per serving.

Ingredients

4 thin slices pork liver
2 tablespoons pork lard
3 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
50 ml white wine
1/4 teaspoon vinegar

Preparation

1. Crush the garlic cloves with their skins on. Melt the lard in a frying pan over medium heat, add the garlic and cook for 2 minutes, until fragrant. 2. Season the liver slices with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add them to the pan and fry over medium heat for about 4 minutes on each side, until browned. Transfer them to a plate. 3. Pour the wine into the pan with the remaining fat, then add 1/4 teaspoon of pepper and 1/4 teaspoon of vinegar. Let the sauce simmer for 2 minutes, until it reduces and thickens. 4. Return the liver to the pan and warm it in the sauce for 1 minute. Serve hot.

Notes

Choose slices that are about the same thickness. Very thin ones cook faster, while thick ones may still be raw in the middle after the stated cooking time. The wine cooks down in the sauce; for an alcohol-free version, use 50 ml of stock. I served it with vegetable ratatouille, but it also goes well with polenta. Refrigerate leftovers and eat them within 3 days. You can replace the lard with the same amount of oil.