Excellent delicacy of classic cuisine which have been disappeared from menus in deluge of contemporary recipes and as result of different "cons".
recipe,photo-recipe,pork liver,onion,Pork,Gluten-Free,Lactose-Free,Seasonal recipes
No. of servings
|ground red paprika||1||tsp||1||teaspoon|
1. Preparation of liver
pork liver 14 oz (400 g)
Wash fresh liver and remove all firm parts - membranes and channels, by light cutting and pulling away. Cut into the slices and strips cca 0,5 cm thick.
onion 4 pcs
Peel the larger onions, cut into the halves and chop into the thin half moon slices. Heat the oil in the skillet, add onion and saute for a while.
3. Searing of liver on onion
Add liver into the fried onion, stir several times, until liver whitened. Add paprika and pour in a little water. Steam under the lid for 10 minutes. Then uncover and stirring constantly cook for 5 minutes.
Notice! Do not salt the liver during the preparation because it would harden. Every eater will season with salt to taste during serving. It tastes the best with fresh bread. You can serve it with boiled potatoes.