portuguese liver with bacon
(1 rating)
No Image
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
►
(1 rating)
yield
4 serving(s)
prep time
1 Hr 10 Min
cook time
10 Min
method
Stove Top
Ingredients For portuguese liver with bacon
-
1/2 cdry red wine
-
1 Tbspred wine vinegar
-
1/4 tspsalt
-
1 dashblack pepper
-
3 clovegarlic, minced
-
2bay leaves, crumbled
-
1 lbpork or calf liver
-
1 Tbspolive oil
-
4 slicebacon, cut into 1-inch pieces
-
minced fresh parsley, for garnish
How To Make portuguese liver with bacon
-
1Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
-
2Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
-
3Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon to a paper towel.
-
4Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
-
5Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.
-
6Pour sauce over liver; sprinkle with bacon and parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT