Fried Pork Liver with Onions

A quick dish from the rich treasury of simple home recipes. If you dont fry the liver for too long and avoid salting it at the beginning, youll be more than pleased with the result. The liver will be tender and very flavorful, and the sauce so delicious that youll enjoy every last drop.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Lard

  • 1 piece Onion, raw

  • 500 g Meat, pork, liver

  • 1 piece Spices, bay (leaves)

  • 1 pinch Spices, mayonnaise, dried

  • pieces Salt, table

Steps

  1. Peel the onion and slice it thinly. Melt the fat in a pan and fry the sliced onion over low heat until it becomes translucent and golden brown. Be careful not to burn it.

  2. Drain the soaked liver and dry it with paper towels. Add it to the pan with the onion along with the bay leaf, season with marjoram, and quickly fry until it changes color. The liver should be tender and juicy, and no longer bloody in the middle.

  3. Salt and pepper the liver right at the end of frying. If you salt it at the beginning, it will become tough. Serve with bread, polenta, or potatoes.

Nutrition Information (Per 100g)

  • Calories: 143.24 kcal
  • Fat: 5.5 g
    • Saturated Fat: 1.89 g
  • Carbohydrates: 3.46 g
    • Sugars: 0.63 g
  • Protein: 16.67 g
  • Fiber: 0.31 g

Advice

You can pour a mixture of water and vinegar (3 tablespoons of water, 1-2 tablespoons of vinegar) over the fried liver and let it simmer a bit. Season with salt and pepper just before serving. Soaking the liver in milk can also be skipped. Replace pork fat with oil.