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 vote
Comments:
Serves:
4
Prep:
1 Hr 10 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
- 1/2 c
- dry red wine
- 1 Tbsp
- red wine vinegar
- 1/4 tsp
- salt
- 1 dash(es)
- black pepper
- 3 clove
- garlic, minced
- 2
- 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
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.
