portuguese liver with bacon
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This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
(1)
yield
4 serving(s)
prep time
1 Hr 10 Min
cook time
10 Min
method
Stove Top
Ingredients For portuguese liver with bacon
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1/2 cdry red wine
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1 Tbspred wine vinegar
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1/4 tspsalt
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1 dashblack pepper
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3 clovegarlic, minced
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2bay leaves, crumbled
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1 lbpork or calf liver
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1 Tbspolive oil
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4 slicebacon, cut into 1-inch pieces
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minced fresh parsley, for garnish
How To Make portuguese liver with bacon
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1Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
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2Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
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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.
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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.
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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.
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6Pour sauce over liver; sprinkle with bacon and parsley.
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