Portuguese Liver with Bacon

Name: Portuguese Liver with Bacon
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Portugese
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

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By Mikekey *
@Mikekey

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:

2 Comments

Serves:

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
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How to Make Portuguese Liver with Bacon

Step-by-Step

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.

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About Portuguese Liver with Bacon

Course/Dish: Pork

Main Ingredient: Pork

Regional Style: Portugese

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