portuguese liver with bacon
(1 RATING)
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
No Image
prep time
1 Hr 10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup dry red wine
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1 dash black pepper
- 3 cloves garlic, minced
- 2 - bay leaves, crumbled
- 1 pound pork or calf liver
- 1 tablespoon olive oil
- 4 slices bacon, cut into 1-inch pieces
- - minced fresh parsley, for garnish
How To Make portuguese liver with bacon
-
Step 1Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
-
Step 2Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 6Pour sauce over liver; sprinkle with bacon and parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes