Portuguese Liver with Bacon

Portuguese Liver With Bacon

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Mikekey *


This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.


★★★★★ 1 vote

1 Hr 10 Min
10 Min
Stove Top


  • 1/2 c
    dry red wine
  • 1 Tbsp
    red wine vinegar
  • 1/4 tsp
  • 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


  1. Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
  2. Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
  3. 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.
  4. 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.
  5. 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.
  6. Pour sauce over liver; sprinkle with bacon and parsley.

Printable Recipe Card

About Portuguese Liver with Bacon

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Portugese

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