Portuguese Liver with Bacon

Portuguese Liver With Bacon Recipe

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Mikekey *


This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

★★★★★ 1 vote
1 Hr 10 Min
10 Min
Stove Top


1/2 c
dry red wine
1 Tbsp
red wine vinegar
1/4 tsp
1 dash(es)
black pepper
3 clove
garlic, minced
bay leaves, crumbled
1 lb
pork or calf liver
1 Tbsp
olive oil
4 slice
bacon, cut into 1-inch pieces
minced fresh parsley, for garnish


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.

About Portuguese Liver with Bacon

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Portugese