Portuguese Liver with Bacon
By
Mikekey *
@Mikekey
5
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4
Prep:
1 Hr 10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
1/2 cdry red wine
-
1 Tbspred wine vinegar
-
1/4 tspsalt
-
1 dash(es)black 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
- Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
- Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
- Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon to a paper towel.
- Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
- Add 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.
- Pour sauce over liver; sprinkle with bacon and parsley.
